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Related Concept Videos

Principles of Food Preservation01:27

Principles of Food Preservation

Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
Protein Digestion01:02

Protein Digestion

Protein digestion begins in the stomach, where the highly acidic environment can easily disrupt protein structure by exposing the peptide bonds of polypeptide chains. After polypeptide chains are broken into individual amino acids by a series of digestive enzymes, the amino acids are transported to the liver via the bloodstream to produce energy.
Pasteurization and Food Preservation01:28

Pasteurization and Food Preservation

Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...
Tonicity in Animals00:59

Tonicity in Animals

The tonicity of a solution determines if a cell gains or loses water in that solution. The tonicity depends on the permeability of the cell membrane for different solutes and the concentration of nonpenetrating solutes in the solution within and outside of the cell. If a semipermeable membrane hinders the passage of some solutes but allows water to follow its concentration gradient, water moves from the side with low osmolarity (i.e., less solute) to the side with higher osmolarity (i.e.,...
Tonicity in Animals01:16

Tonicity in Animals

Tonicity describes the amount of solute in a solution. The measure of the tonicity of a solution, or the total amount of solutes dissolved in a specific amount of solution, is called its osmolarity. Three terms—hypotonic, isotonic, and hypertonic—are used to relate the osmolarity of a cell to the osmolarity of the extracellular fluid that contains the cells. In a hypotonic solution, such as tap water, the extracellular fluid has a lower concentration of solutes than the fluid inside the cell,...
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Methods of Controlling Food Spoilage

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Cooking tenderizing in beef.

C L Davey1, A F Niederer

  • 1Meat Industry Research Institute of New Zealand (Inc.), PO Box 617, Hamilton, New Zealand.

Meat Science
|November 8, 2011
PubMed
Summary

Meat tenderization occurs in three phases: proteolysis below 65°C, collagen denaturation around 70°C, and myofibril breakdown above 100°C. Cooking tenderization accelerates with temperature, but collagen resistance increases with animal age.

Area of Science:

  • Food Science
  • Meat Science
  • Biochemistry

Background:

  • Meat tenderness is a critical quality attribute influenced by cooking and aging processes.
  • Understanding the thermal transitions of meat components is essential for optimizing processing.

Purpose of the Study:

  • To elucidate the distinct phases of meat tenderization during heating.
  • To investigate the impact of temperature and animal age on collagen and myofibril breakdown.

Main Methods:

  • Analysis of meat tenderization across a range of temperatures (up to and above 100°C).
  • Assessment of collagen denaturation and myofibril hydrolysis rates.
  • Evaluation of the effect of animal age on collagen breakdown resistance.

Main Results:

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  • Meat tenderization occurs in three phases: aging (proteolysis <65°C), collagen melting (~70°C), and myofibril breakdown (>100°C).
  • Cooking tenderization rate increases sharply above 70°C, reaching peak rates at 100°C.
  • Collagen resistance to thermal breakdown increases significantly with animal age, extending tenderization times.

Conclusions:

  • Distinct temperature ranges exist for aging and cooking-induced tenderization, with a minimum threshold around 67°C.
  • Optimal meat tenderization strategies should consider both temperature and the age-related changes in connective tissue.