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Changes in intramuscular connective tissue and collagen solubility of bovine m.semitendinosus during retorting
1Animal Products Technology Department, Agricultural University, Al. 29-Listopada 52, 31- 425 Kraków, Poland.
Insights
Heating bovine semitendinosus muscle alters its microstructure and collagen solubility. Temperatures above 70°C cause significant connective tissue changes and collagen degradation, impacting meat texture.
Area of Science:
- Food Science
- Meat Science
- Biophysics
Background:
- Understanding heat-induced changes in meat microstructure is crucial for optimizing processing and quality.
- Bovine semitendinosus (ST) muscle is a common cut where connective tissue modifications influence texture.
Purpose of the Study:
- To investigate the effects of retorting temperatures on the microstructure of endomysium and perimysium in bovine ST muscle.
- To assess the impact of heat treatment on intramuscular collagen solubility.
Main Methods:
- Vacuum-packed bovine ST muscle slices were retorted to various internal temperatures (50–121°C).
- Scanning electron microscopy (SEM) was used to evaluate microstructural changes.
- Intramuscular collagen solubility was quantified.
Main Results:
- No significant changes were observed at 50°C.
- Granulation of perimysium and sarcolemma occurred at 60°C, with fibrous perimysium structures visible.
- Increased granulation was noted at 70°C.
- Progressive compression of meat structure occurred from 80–121°C.
- Collagen solubility remained stable up to 60°C, nearly doubled at 70°C, and then drastically decreased between 80–121°C.
Conclusions:
- Heat treatment significantly alters the microstructure of bovine semitendinosus muscle connective tissues.
- Collagen solubility is highly temperature-dependent, with a critical transition around 70°C.
- These findings provide insights into heat-induced textural changes in meat processing.
Abstract:
Vacuum-packed slices of bovine m.semitendinosus (ST) muscle were retorted to internal temperatures of 50, 60, 70, 80, 90, 100 and 121°C. Changes in the microstructure of the endomysium and perimysium were evaluated using a scanning electron microscope (SEM). Changes in solubility of intramuscular collagen were also estimated. In samples heated to 50°C changes in intramuscular connective tissue were not seen. At 60°C granulation of the perimysium and sarcolemma was seen, and on longitudinal sections, as well as granulation, fibrous structures of perimysium were observed. At 70°C increased granulation was observed. In the range 80-121°C progressive compression of the meat structure was seen in the transverse sections. The percentage of soluble collagen in the meat changed little up to an internal temperature of 60°C, but at 70°C it almost doubled, and in the range 80-121°C drastically decreased.
