Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju 52828, South Korea; Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200, Terengganu, Malaysia.
Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, South Korea.
Meat Sci. 2019 Nov;157:107882. doi: 10.1016/j.meatsci.2019.107882. Epub 2019 Jul 2.
This paper describes the influence of different factors on toughness of beef semitendinosus (ST) by means of low temperature-long time cooking with single-stage (60 °C, 65 °C, 70 °C, and 75 °C for 6 h and 12 h) and two-stage sous-vide procedure (45 + 60 °C, 45 + 65 °C, 45 + 70 °C, and 45 + 75 °C; 49 + 60 °C, 49 + 65 °C, 49 + 70 °C, and 49 + 75 °C for 3 h at the first temperature, and either 3 or 9 h at the second temperature). Reduced toughness of ST beef steak muscle could be attained in 6 h at 60 °C and 45 + 60 °C were due from the minimum shrinkage of sarcomere as well as lower perimysial thickness, cooking loss, and elastic modulus. Collagen solubility showed a positive correlation to the toughness values. The relationship between proteolytic activity and shear force can be seen after 12 h of cooking duration. For the other quality attributes, two stepped cooking temperature-time combination seems to be more effective in preserving the redness values and water content than a single-stage sous-vide method.
本文通过单阶段（60°C、65°C、70°C 和 75°C 下 6 小时和 12 小时）和两阶段低温长时间烹饪（45°C+60°C、45°C+65°C、45°C+70°C 和 45°C+75°C；49°C+60°C、49°C+65°C、49°C+70°C 和 49°C+75°C，第一阶段的温度下分别为 3 小时和 9 小时），研究了不同因素对牛半腱肌（ST）韧性的影响。在 60°C 下 6 小时和 45°C+60°C 下处理 6 小时，ST 牛排肌肉的韧性降低，这是由于肌节的最小收缩以及较低的肌束膜厚度、蒸煮损失和弹性模量造成的。胶原蛋白溶解度与韧性值呈正相关。在烹饪 12 小时后，可以看到蛋白水解活性与剪切力之间的关系。对于其他质量特性，两阶段烹饪温度-时间组合似乎比单阶段低温烹饪更有效地保持肉的红色值和水分含量。
