Effects of massaging time on texture, rheological properties, and structure of three pork ham muscles
Introduction
By way of loosening of and damaging meat structure, massaging causes an increase in brine sorption and protein extraction into intercellular spaces and to the outside, myofibrils and muscle fibres swelling at the same time (Rahelić & Milin, 1979, Tyszkiewicz, 1995). The consequences include changes in both the structure and texture of meat, the changes increasing with massaging time (Katsaras & Budras, 1993, Müller, 1989, Theno et al., 1978a, Siegel et al., 1978).
Numerous workers found the muscles of slaughtered animals to differ both in texture (Dransfield, 1977, Harris & Shorthose, 1988, Shackelford et al., 1995) and in structure (Dransfield, 1977, Karlson et al., 1993, Payne et al., 1992, Wiklund et al., 1998). The muscles were also shown to differ in their susceptibility to tenderisation (Motycka & Bechtel, 1983, Savell et al., 1977, Shackelford et al., 1989). It can thus be assumed that different muscles will require different massaging parameters, including time.
The present work was aimed at following effects of massaging time on texture and structure of three pork ham muscles.
Section snippets
Raw materials
The materials for ham manufacture were selected and the manufacture process itself carried out at the MasAR Food Industry and Experimental Production Plant, Agricultural University of Szczecin.
A total of 85 pork hams were selected from half-carcasses stored for 24 h at 4 °C; ham pH was 5.8–6.0 and green weight about 8–9 kg. Each ham was skinned, boned, and freed of external fat. The following three major muscles were dissected out from each ham: Quadriceps femoris (QF), Biceps femoris (BF), and
Texture
The highest hardness and chewiness were shown by the Biceps femoris (BF), the lowest values of those parameters being shown by the Quadriceps femoris (QF); the latter muscle was characterised by the highest cohesiveness (Fig. 1). No significant textural differences (P⩾0.05) between QF and the Semimembranosus (SM) were found.
Massaging resulted in a reduction of textural parameters of all the muscles massaged, compared to the non-massaged controls. Depending on the massaging time, the rate of
Discussion
BF was shown to have the highest hardness, chewiness, and the sums of elastic moduli and sums of viscous moduli. Somewhat lower values of those parameters were recorded in SM, while still lower values were typical of QF. A higher hardness of BF relative to QF or SM was demonstrated by, i.e. Dransfield, 1977, McKeith et al., 1985, Pezacki, 1997, while Sobczyk et al. (1999) reported higher elastic and viscous moduli.
The histological analysis revealed BF to have fibres of a higher cross-sectional
Conclusions
To sum up, it can be concluded that BF is characterised by fibres of a higher cross-sectional area as well as by thicker perimysium and endomysium; it is also harder, more elastic, and more viscous than QF and SM.
The coarser structure of BF is more resistant to mechanical forces during massaging, which interferes with brine diffusion into the fibres and slows down the rate of their swelling. For this reason, a significant reduction of hardness and elasticity and the remaining textural
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