ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Bovine sternomandibularis muscles were cooked rapidly at various stages of rigor development. The pre-rigor tissue shortened considerably more than that in which rigor was established, but its cooking loss was less; it was also significantly more tender, particularly if cooked within about 3 hr of slaughter. Changes in pH during cooking were small. At all stages of rigor onset, the samples cooked in a microwave oven were more tender than those cooked by boiling, and in the pre-rigor material weight losses were smaller when microwave heating was used. The results suggest the possible use of pre-rigor meat in the preparation of pre-cooked, ready-to-eat, meat-based foods.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb01146.x
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