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Dimensional changes of isolated endomysia on heating.
A E Champion1, P P Purslow, V C Duance
1AFRC Institute of Food Research, Bristol Laboratory, Langford, Bristol, Avon, BS18 7DY, UK.
Meat Science
|November 8, 2011
Summary
Endomysial shrinkage significantly impacts cooking loss in meat. This process, involving dramatic dimensional changes in connective tissue, can fully explain fluid expulsion during cooking.
Area of Science:
- Food science
- Muscle biology
- Connective tissue research
Background:
- Cooking loss, or fluid expulsion, is a significant issue in meat processing and culinary applications.
- The precise mechanisms driving this fluid loss, particularly the role of connective tissue, require further elucidation.
Purpose of the Study:
- To directly investigate the role of endomysial shrinkage in meat cooking loss.
- To quantify the dimensional changes of isolated endomysial sheaths upon heating.
Main Methods:
- Isolated endomysial sheaths were subjected to heating up to 80°C.
- Dimensional changes (diameter, length, volume) were observed and recorded.
- Shrinkage behavior was analyzed in relation to different support methods.
Main Results:
- Endomysial sheaths exhibited maximum shrinkage of 70% in diameter and 40% in length, resulting in over 90% volume decrease.
- Half-maximal shrinkage occurred between 52-61°C.
- Observed dimensional changes in isolated sheaths exceeded those reported for whole meat samples.
Conclusions:
- Endomysial shrinkage is a primary driver of fluid expulsion during meat cooking.
- The significant volume reduction of endomysial sheaths directly accounts for cooking loss.
- Understanding endomysial behavior offers potential for mitigating meat cooking losses.
