ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Effects of end point temperature in unheated (10°C) muscle and muscle heated (dry heat, 176°C) to 25, 35, 45, 55 and 65°C on moisture measured by selected methods, Warner-Bratzler shear values, and pH values of breasts and thigh-legs from tom turkeys were investigated. Also, rate of heat penetration, temperature differentials, and post-oven temperature increases of breasts and thigh-legs were noted.Increase in temperature in each of three positions in breasts and thigh-legs tended to follow a similar pattern for all pieces of the same type. End point temperature significantly (P = 0.05) affected anterior-posterior, and posterior-mid-position temperature differentials in breasts, but affected only distal-mid-position temperature differential in thigh-legs. Post-oven temperature increases decreased with increase in end point temperature, and were significantly (P = 0.05) different between 35 and 45°C for breasts, and for all temperatures except between 4.5 and 55°C for thigh-legs.Mean data for the majority of measurements of moisture indicated that greatest changes occurred between 10 and 25°C. Weight losses, heating time, pH values, Warner-Bratzler shear values for gluteus medius (GM), “immobilized water” for semimembranosus (SM), and percentage moisture in expressed centrifuged Juice (ECJ) from ground light muscle gradually increased as the end point temperature increased to 65°C. whereas “loose water” and shear values in pectoralis major (PM) increased only to 45°C.Total moisture (TM), percentage moisture in centrifuged muscle (CM) of ground light and ground dark composite muscles, and expressible moisture index (EMI) for PM and SM gradually decreased as the end point temperature increased. No consistent pattern with end point temperature was observed for “loose water” for SM, “immobilized water” for PM or for volume of ECJ and percentage moisture in ECJ from ground dark muscle.The two methods of calculating EMI and measuring TM were closely related. Press methods for measuring moisture were not definitely related to any other moisture measurements. Also, weight losses, pH and shear values were not related to the majority of moisture measurements.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1967.tb01317.x
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