Chemical basis for beef charqui meat texture

Brazilian Archives of Biology and Technology

Elza Y. Youssef²  Carlos Eduardo Rocha Garcia¹  Fábio Yamashita¹  Massami Shimokomaki² 

[1] ,University of São Paulo Faculty of Pharmaceutical Sciences Graduate Program on Food ScienceSão Paulo SP ,Brazil

关键词: Collagen crosslinking;    water activity;    intermediate moisture meat product;    myofibril proteins;   

DOI  :  10.1590/S1516-89132007000400018

来源: SciELO

【 摘 要 】

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.

【 授权许可】

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