Chemical basis for beef charqui meat texture
Autor(a) principal: | |
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Data de Publicação: | 2007 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Archives of Biology and Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000400018 |
Resumo: | This work evaluated the relationship of charqui meat (CHM) chemical composition with the tenderness throughout its production. CHM was prepared from beef Vastus lateralis of 4-5 years old. Shear force of fresh CHM showed an approx. 3-fold increase in toughness compared to the raw material while, in the case of cooked CHM it was 6-fold increased in relation to the raw charqui. The moisture content decreased by 39.0 and 58.0% (p<0.05) for uncooked and cooked CHM, respectively, in relation to the raw material. Mathematical modeling of the influence of these meat components showed that shear force increased exponentially with the loss of moisture. The texture of CHM was the result of a multitude of factors involving myofibril proteins which promoted dynamic biochemical events such as the binding of water molecules. It was the amount of the latter which ultimately determine the final charqui meat texture. |
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Chemical basis for beef charqui meat textureCollagen crosslinkingwater activityintermediate moisture meat productmyofibril proteinsThis work evaluated the relationship of charqui meat (CHM) chemical composition with the tenderness throughout its production. CHM was prepared from beef Vastus lateralis of 4-5 years old. Shear force of fresh CHM showed an approx. 3-fold increase in toughness compared to the raw material while, in the case of cooked CHM it was 6-fold increased in relation to the raw charqui. The moisture content decreased by 39.0 and 58.0% (p<0.05) for uncooked and cooked CHM, respectively, in relation to the raw material. Mathematical modeling of the influence of these meat components showed that shear force increased exponentially with the loss of moisture. The texture of CHM was the result of a multitude of factors involving myofibril proteins which promoted dynamic biochemical events such as the binding of water molecules. It was the amount of the latter which ultimately determine the final charqui meat texture.Instituto de Tecnologia do Paraná - Tecpar2007-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000400018Brazilian Archives of Biology and Technology v.50 n.4 2007reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132007000400018info:eu-repo/semantics/openAccessYoussef,Elza Y.Garcia,Carlos Eduardo RochaYamashita,FábioShimokomaki,Massamieng2007-10-05T00:00:00Zoai:scielo:S1516-89132007000400018Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2007-10-05T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false |
dc.title.none.fl_str_mv |
Chemical basis for beef charqui meat texture |
title |
Chemical basis for beef charqui meat texture |
spellingShingle |
Chemical basis for beef charqui meat texture Youssef,Elza Y. Collagen crosslinking water activity intermediate moisture meat product myofibril proteins |
title_short |
Chemical basis for beef charqui meat texture |
title_full |
Chemical basis for beef charqui meat texture |
title_fullStr |
Chemical basis for beef charqui meat texture |
title_full_unstemmed |
Chemical basis for beef charqui meat texture |
title_sort |
Chemical basis for beef charqui meat texture |
author |
Youssef,Elza Y. |
author_facet |
Youssef,Elza Y. Garcia,Carlos Eduardo Rocha Yamashita,Fábio Shimokomaki,Massami |
author_role |
author |
author2 |
Garcia,Carlos Eduardo Rocha Yamashita,Fábio Shimokomaki,Massami |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Youssef,Elza Y. Garcia,Carlos Eduardo Rocha Yamashita,Fábio Shimokomaki,Massami |
dc.subject.por.fl_str_mv |
Collagen crosslinking water activity intermediate moisture meat product myofibril proteins |
topic |
Collagen crosslinking water activity intermediate moisture meat product myofibril proteins |
description |
This work evaluated the relationship of charqui meat (CHM) chemical composition with the tenderness throughout its production. CHM was prepared from beef Vastus lateralis of 4-5 years old. Shear force of fresh CHM showed an approx. 3-fold increase in toughness compared to the raw material while, in the case of cooked CHM it was 6-fold increased in relation to the raw charqui. The moisture content decreased by 39.0 and 58.0% (p<0.05) for uncooked and cooked CHM, respectively, in relation to the raw material. Mathematical modeling of the influence of these meat components showed that shear force increased exponentially with the loss of moisture. The texture of CHM was the result of a multitude of factors involving myofibril proteins which promoted dynamic biochemical events such as the binding of water molecules. It was the amount of the latter which ultimately determine the final charqui meat texture. |
publishDate |
2007 |
dc.date.none.fl_str_mv |
2007-07-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000400018 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000400018 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1516-89132007000400018 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
dc.source.none.fl_str_mv |
Brazilian Archives of Biology and Technology v.50 n.4 2007 reponame:Brazilian Archives of Biology and Technology instname:Instituto de Tecnologia do Paraná (Tecpar) instacron:TECPAR |
instname_str |
Instituto de Tecnologia do Paraná (Tecpar) |
instacron_str |
TECPAR |
institution |
TECPAR |
reponame_str |
Brazilian Archives of Biology and Technology |
collection |
Brazilian Archives of Biology and Technology |
repository.name.fl_str_mv |
Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar) |
repository.mail.fl_str_mv |
babt@tecpar.br||babt@tecpar.br |
_version_ |
1750318271552290816 |