ORCID Profile
0000-0001-7369-4988
Current Organisations
Xiamen University Malaysia
,
Assiut University
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Publisher: Elsevier BV
Date: 2013
Publisher: Elsevier BV
Date: 07-2020
Publisher: Elsevier BV
Date: 07-2023
Publisher: Springer Science and Business Media LLC
Date: 09-01-2017
Publisher: Elsevier BV
Date: 06-2018
Publisher: Elsevier BV
Date: 03-2017
Publisher: Elsevier BV
Date: 04-2013
Publisher: Wiley
Date: 15-07-2015
DOI: 10.1002/NUM.21996
Publisher: Informa UK Limited
Date: 06-03-2017
Publisher: Elsevier BV
Date: 12-2008
Publisher: Elsevier BV
Date: 03-2009
Publisher: Elsevier BV
Date: 12-2019
Publisher: Elsevier BV
Date: 10-2013
Publisher: Elsevier BV
Date: 05-2021
Publisher: Informa UK Limited
Date: 09-12-2018
Publisher: Cambridge University Press (CUP)
Date: 02-2014
Publisher: Springer Science and Business Media LLC
Date: 16-12-2012
Publisher: Elsevier BV
Date: 02-2021
Publisher: MDPI AG
Date: 14-09-2020
DOI: 10.3390/FOODS9091289
Abstract: This study aimed to quantify the effect of muscle, ageing and cooking temperature on the texture, cooking loss and shrinkage of cooked beef. Cuboids from unaged (1 day post mortem) and aged (14 days post mortem) semitendinosus, biceps femoris and psoas major muscles, from both sides of five beef carcasses, were cooked at four different cooking temperatures (50, 60, 70 and 80 °C) for 30 min. and their Warner–Bratzler shear force (WBSF), cooking loss and shrinkage (longitudinal and transverse) were quantified. The WBSF was reduced by ageing in the muscles at the specific cooking temperatures: psoas major (cooked at 50, 60 and 80 °C), semitendinosus (70 and 80 °C) and biceps femoris (80 °C). The cooking loss was 3% greater in aged compared to unaged muscles. The longitudinal shrinkage was greatest in psoas major at 80 °C amongst the muscle types and it was reduced by ageing in psoas major (70 and 80 °C) and biceps femoris (80 °C). The transverse shrinkage was reduced by ageing only in biceps femoris, across all temperatures and the diameter of homogenized fibre fragments from semitendinosus and biceps femoris was reduced more by cooking at 50 °C in unaged compared to aged condition. WBSF was related to transverse shrinkage, and cooking loss was related to longitudinal shrinkage. The effect of muscle type on the physical changes occurring during cooking of beef is dependent on ageing and cooking temperature.
Publisher: American Institute of Mathematical Sciences (AIMS)
Date: 2018
DOI: 10.3934/JIMO.2017056
Publisher: Wiley
Date: 03-07-2018
DOI: 10.1002/MMA.5135
Publisher: Informa UK Limited
Date: 03-05-2021
Publisher: Wiley
Date: 23-10-2019
DOI: 10.1002/OCA.2541
Location: Saudi Arabia
No related grants have been discovered for Kareem Elgindy.