Time Temperature Heating Effect on Biuret-Positive Water-Extractable Porcine and Bovine Muscle Proteins

Area of Science:

• Food Science
• Meat Science
• Protein Chemistry

Background:

• Thermal processing of meat is crucial for safety and quality.
• Understanding protein denaturation is key to predicting meat behavior during cooking.
• Regulatory standards for imported meat products require thermal inactivation of specific viruses.

Purpose of the Study:

• To investigate the time and temperature-dependent denaturation of water-extractable proteins in beef and pork.
• To determine the effect of heat treatment on the water-extractable biuret-positive ratio (EBPR).
• To establish a critical temperature for protein denaturation relevant to food safety regulations.

Main Methods:

• Beef and pork samples were heated at various temperatures (60-75°C) and holding times (0-30 min).
• Water-extractable proteins were quantified using the biuret method.
• The water-extractable biuret-positive ratio (EBPR) was calculated based on pre- and post-reheating measurements.

Main Results:

• Protein denaturation and solubility loss were time/temperature-dependent, particularly up to 70°C.
• EBPR values decreased as temperature increased, indicating reduced water-extractable proteins.
• At 70°C, EBPR values were 1.07 ± .024 for beef and 1.04 ± .066 for pork.

Conclusions:

• Heat denaturation of water-extractable proteins in beef and pork is a significant process occurring by 70°C.
• The EBPR is a useful metric for assessing thermal denaturation in meat products.
• Findings provide insights into protein behavior relevant to meat processing and safety standards.