Effects Of Different Heat Treatments On Meat Tenderness

In this study, sheep semitendinosus and longissimus muscle as the raw material, scanning electron microscopy, texture analyzer, SDS-PAGE as well as other test methods for evaluation, in-depth study of the variation of different heating process of muscle tenderness changes in the muscle fibrils and connective tissue and muscle tenderness mechanism. This study was divided into four parts, contents and results were as follows:1. The effect and mechanism of different wet heat treatments on meat tendernessWater bath and cooking as two different heat treatment methods to study sheep semi-dynamic process of muscle and tendon back longest muscle in 95?constant temperature process, which occured with the tenderness of the meat sample center temperature changes, but meat-like core temperature at 60?~70?,the meat-like shear force reduction process occursed. until the end of the heating temperature was raised to90?, two kinds of heat treatment all contributed sheep semitendinosus and longissimus muscle collagen solubility reached the maximum. The test results showed that the different heat treatment of sheep semitendinosus muscle and back the longest muscle tenderness has certain influenced, in the heating process, most of the sarcoplasmic protein denaturation, collagen dissolution occured, some improving tenderness and shear stress at a certain temperature within the scope of the present decreasing trend.2. The effect and mechanism of different dry heat treatments on meat tendernessMicrowave heating and baking dry as two different heat treatment methods. studied the sheep semitendinosus and longissimus muscle in different heat treatment changes and influence mechanism under tenderness. Experiment results showed that in the temperature range, the two kinds of dry heat treatment can lead to sheep semitendinosus muscle and the back longest muscle cooking loss rate showed a significant increasing trend with increase of temperature at the center of the meat, shear force also increased, but the increase in stages. The first stage was below 50? degrees, and the second stage was between 60?~90?, and there was a process of reducing the shearing force between 70?~80?. The test results showed that the different heat treatment has certain effect on sheep semitendinosus muscle and back the longest muscle tenderness, the test carneous tenderness variation features a phase change.3. The effect and mechanism of different holding time on tenderness of muttonWater bath and microwave heating as treatment method. Sheep semitendinosus muscle and back the longest muscle in different temperatures(60?, 80? and 100?), thermal insulation for 10 min, 30 min,60 min, studied how they effect on mutton tenderness and myofibrillar. Test results showed that: the bath60 ? ~80 ? heating treatment of the semitendinosus muscle in heat for 30min~60min, shear stress appeared significant downward trend; And the microwave at 100 ?, heating treatment of longissimus muscle in thermal insulation for 30 min, the shear stress decreased significantly(P<0.05).The test results indicated that the prolonging holding time in mutton tenderness improvement trend and myofibrillar protein solubility in the role has decreased, contraction of the myofibrillar structure determined the final mutton tenderness.4. Effect and mechanism of different gradient heating on tenderness of muttonIn a water bath and microwave heating for processing method, studied different gradients on heating sheep semitendinosus muscle tenderness changes and myofibrillar effect on tenderness. Test results showed that three stage heating method compared with the conventional heating method, the former has more significant effect on muscle tenderness(P<0.01). The test results showed that water bath heating method of gradient in central heating temperature at 70?, reduced the shear force of fresh mutton, to improved its tenderness and myofibrillar contraction by insulation time effects are suppressed and the three stage heating method has obviously improved tenderness, it was a relatively ideal heating mode.