Changes in intramuscular connective tissue and collagen solubility of bovine m. semitendinosus during retorting

摘要

Vacuum-packed slices of bovine m. semitendinosus (ST) muscle were retorted to internal temperatures of 50, 60, 70, 80, 90, 100 and 121℃. Changes in the microstructure of the endomysium and perimysium were evaluated using a scanning electron microscope (SEM). Changes in solubility of intramuscular collagen were also estimated. In samples heated to 50℃ changes in intramuscular connective tissue were not seen. At 60℃ granulation of the perimysium and sarcolemma was seen, and on longitudinal sections, as well as granulation, fibrous structures of perimysium were observed. At 70℃ increased granulation was observed. In the range 80- 121℃ progressive compression of the meat structure was seen in the transverse sections. The percentage of soluble collagen in the meat changed little up to an internal temperature of 60℃, but at 70℃ it almost doubled, and in the range 80-121℃ drastically decreased.