Heat Cooking Research Paper
Table 5. Table 4&5 shows the relation between temperature and the reaction on beef.
During cooking process, the texture and taste of muscle will change from smooth and soft to easy to chew and full of juice (40 ~ 50 °C), and there will be obvious pink juice due to the myoglobin. When the heating temperature reaches (50 ~ 60 °C), reactivity of proteases of muscle will reaches the peak, it helps to destroy the small structure of muscle fibers and resulting in tender beef. The moisture inside the muscle gradually move outside the muscle fiber, but not lost immediately. When the temperature exceeds 60 °C, the juicy will start to loss.
Table 6. Source: Heat and Its Effects on Muscle Fibers in Meat
In moist heating methods, the maximum temperature
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Papain, Ficin and Bromelin are commonly used to tenderize the meat. Enzyme effect can be affected by the surrounding environment, such as pH and temperature. Different enzyme may have different effects.
References
ALFARO, D. (2017). Basic Cooking Methods Dry Heat and Moist Heat Cooking. The Spruce.
England, E., Matarneh, S., Scheffler, T., & Gerrard, D. (2017). Perimortal Muscle Metabolism and its Effects on Meat Quality. New Aspects of Meat Quality, 63-89. doi:10.1016/b978-0-08-100593-4.00004-7
Full Report (All Nutrients): “23289, Beef, top loin petite roast, boneless, separable lean, select, raw”. (2017). USDA.
Inagaki, S., Y. A., & K. K. (2017). Identification and Characterization of Volatile Components Causing the Characteristic Flavor of Wagyu Beef (Japanese Black Cattle). Journal of Agricultural and Food Chemistry, P.8691-8695.
K. (2017, February 24). Heat and Its Effects on Muscle Fibers in Meat. Retrieved from http://blog.thermoworks.com/2017/02/coming-heat-effects-muscle-fibers-meat/
Potter, J. (2016). Cooking for geeks: real science, great hacks, and good food. Beijing: OReilly.
What's WAGYU A5? (n.d.). Retrieved December 02, 2017, from
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