Ageing and cathepsin inhibition affect the shrinkage of fibre fragments of bovine semitendinosus, biceps femoris and psoas major during heating.
Ageing
Cathepsin
Heating
Longitudinal shrinkage
Meat
Muscle fibre
Transverse shrinkage
Journal
Meat science
ISSN: 1873-4138
Titre abrégé: Meat Sci
Pays: England
ID NLM: 101160862
Informations de publication
Date de publication:
Feb 2021
Feb 2021
Historique:
received:
26
03
2020
revised:
05
09
2020
accepted:
06
10
2020
pubmed:
11
11
2020
medline:
1
7
2021
entrez:
10
11
2020
Statut:
ppublish
Résumé
This study examines the effects of ageing (1, 14 days), cathepsin inhibition (No or Yes) and temperature (25-90 °C) on the shrinkage of fibre fragments from three bovine muscles (semitendinosus, biceps femoris and psoas major) during heating. Shrinkage was quantified using light microscopy images. Muscle fibres (except in psoas major) had greater transverse shrinkage, and less longitudinal shrinkage in aged than in unaged muscles at temperatures ≥60-75 °C. In addition, cathepsin inhibition during heating at ≥65-90 °C caused greater transverse shrinkage in semitendinosus fibres, and reduced longitudinal shrinkage for all muscles. At temperatures ≥75 °C, the longitudinal and transverse shrinkage of the fibres was correlated for all muscles. Ageing of biceps femoris increases volume shrinkage on a fibre level, and hence potentially cooking loss, while cathepsin activity in the semitendinosus reduces volume shrinkage. In conclusion, cathepsin activity and ageing influence the shrinkage that occurs during heating and these factors should be explored further to enable optimisation of thermal meat processing.
Identifiants
pubmed: 33171309
pii: S0309-1740(20)30771-3
doi: 10.1016/j.meatsci.2020.108339
pii:
doi:
Substances chimiques
diazomethyl ketones
0
Diazomethane
60A625P70P
Cathepsins
EC 3.4.-
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
108339Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.