Changes in physicochemical properties and microstructure of meat during cooking

2003 Fiscal Year Final Research Report Summary

• Project/Area Number: 14580146
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: 食生活
• Research Institution: Otsuma Women's University
• Principal Investigator: SHIMOMURA Michiko Otsuma Women's University, Department of Home Economics, professor, 家政学部, 教授 (70074937)
• Co-Investigator(Kenkyū-buntansha): SHIMOSAKA Chie Junior College Division, Otsuma Women's University, Department of Home Economics, Professor, 短期大学部・家政学部, 教授 (60124921)
• Project Period (FY): 2002 – 2003
• Keywords: beef / sucrose / heating / hardness / histological study / water content / weight

Research Abstract

They say that beef is softly heated, when the sugar is added before the heating. The round used for the experiments and it was cut off at the 0.5cm thickness in the muscle fiber right-angled. The cut beef was heated in water or 20% sucrose solution at 75, 80, 85℃ for 5, 10, 15, 20 minutes. Hardness, moisture, weight of the cooked meat was measured with texturometer and ordinary methods respectively and histological observation was done.
When the meat is heated in the water, with the heating time lengthening and with the heating temperature heightening, the weight and the moisture of heated meat degreased. In spite of same heating conditions, the moisture of meat cooked in the sucrose solution considerably less than that of meat cooked in water, but the weight was more than that of meat cooked in water, when the meat was heated in the 20% sucrose solution.
The hardness of the meat of the sucrose submerged heating was softer than that of the under water heating, when it was heated at 75℃. Reversely the hardness value of round cooked in sugar solution was higher than that of the underwater heating in the 86℃. At 80℃ heating with unstable hardness, the bundle of muscle fibers was observed that those gathered partially and were greatly being cut off. In 76℃, 85℃ heating, the form of the muscle fibers could not observe large change. In 80℃ temperature zone, it was observed that muscle fibers did large change. As the results, the effect of the sugar was observed for the softness of the beef at 80℃ or less.