Focusing on intramuscular connective tissue: Effect of cooking time and temperature on physical, textual, and structural properties of yak meat

Meat Science ◽  
2022 ◽  
Vol 184 ◽  
pp. 108690
Author(s):  
Yang Wang ◽  
Xiaojing Tian ◽  
Xinzhu Liu ◽  
Jinfeng Xing ◽  
Chen Guo ◽  
...  
Keyword(s):  
Connective Tissue ◽  
Structural Properties ◽  
Cooking Time ◽  
Tissue Effect

Blade Tenderization Effects on Cooking and Palatability Characteristics of Steaks from Bullock and Cow Carcasses

1979 ◽  
Vol 42 (7) ◽  
pp. 563-566 ◽  
Author(s):  
G. C. SMITH ◽  
S. C. SEIDEMAN ◽  
Z. L. CARPENTER
Keyword(s):  
Connective Tissue ◽  
Shear Force ◽  
Cooking Time ◽  
Longissimus Dorsi ◽  
Sensory Panel ◽  
High Quality ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Blade Tenderization ◽  
Panel Evaluation

Steaks (n = 240) from bullock and cow carcasses were studied to determine effects of blade tenderization on cooking and palatability characteristics. After two control (0×) steaks were removed, strip loins, inside rounds, outside rounds and top sirloin butts (all boneless) were blade-tenderized; additional steaks were removed after one (1×) and two (2×) passes through a blade tenderizer. Evaluations included cooking time, cooking loss, visual degree of doneness, Warner-Bratzler shear force and sensory panel evaluation for tenderness, amount of organoleptically detectable connective tissue, flavor, juiciness and overall palatability. Blade tenderization of bullock muscles resulted in steaks which required less time to cook, had decreased amounts of organoleptically detectable connective tissue and had increased tenderness, flavor and overall palatability ratings. Blade tenderization of cow muscles had little or no effect on cooking characteristics, tenderness, flavor, or overall palatability of muscles from the round but increased the tenderness, decreased the shear force value and amount of organoleptically detectable connective tissue, and increased the overall palatability of the longissimus dorsi muscle. Blade tenderization, though it will usually improve tenderness, will not improve the product enough to make beef of unsatisfactory quality comparable to that from high quality beef.

Relationships between physical and structural properties of intramuscular connective tissue and toughness of raw pork

2009 ◽  
Vol 80 (1) ◽  
pp. 85-90 ◽  
Author(s):  
Takanori NISHIMURA ◽  
Suhong FANG ◽  
Jun-ichi WAKAMATSU ◽  
Koui TAKAHASHI
Keyword(s):  
Connective Tissue ◽  
Structural Properties

Ineffectiveness of Three Added Mold Species to Enhance the Rapid Aging of Beef

1988 ◽  
Vol 51 (2) ◽  
pp. 126-129 ◽  
Author(s):  
A. W. KOTULA ◽  
S. G. CAMPANO ◽  
D. M. KINSMAN
Keyword(s):  
Connective Tissue ◽  
Shear Force ◽  
Work Force ◽  
Cooking Time ◽  
Cooking Loss ◽  
Longissimus Muscle ◽  
Sensory Panel ◽  
Flavor Intensity ◽  
Beef Flavor ◽  
Significant Difference

Paired beef short loin sections from four U.S. Good and four U.S. Choice carcasses were used to determine the effects of the mold Thamnidium elegans on cooking and palatability characteristics. The longissimus muscle from each section was treated with mold spores and aged for 2 or 4 d or left untreated and aged for 2 or 14 d at 4°C. Sensory panel ratings revealed that mold treatment had no significant effect (P<0.05) on tenderness, juiciness, detectable connective tissue amount, or beef flavor intensity of the loins aged for 2 d. Thawing loss, cooking loss, cooking time, Instron shear force and work force values were not affected (P>0.05) by treatment with T. elegans. Aging untreated meat for 14 d significantly improved (P<0.05) sensory panel ratings for tenderness. No significant difference (P>0.05) was noted between mold treatments (2 and 4 d) when compared to the 14-d untreated aging, for beef flavor intensity, detectable connective tissue amount, shear and work force values. Significant grade effects were noted with U.S. Choice samples having higher (P<0.05) sensory panel ratings for juiciness and beef flavor intensity, and decreased (P<0.05) ratings for connective tissue amount when compared with U.S. Good samples. The data indicate that treatment of sub-primal cuts with T. elegans has little or no effect on palatability and cooking characteristics.

Physicochemical and Structural Properties of Two Bean Varieties which Differ in Cooking Time and the HTC Characteristic

LWT ◽  
1994 ◽  
Vol 27 (4) ◽  
pp. 331-336 ◽  
Author(s):  
C. Reyes-Moreno ◽  
A. Cárabez-Trejo ◽  
O. Paredes-López ◽  
C. Ordorica-Falomir
Keyword(s):  
Structural Properties ◽  
Cooking Time ◽  
Physicochemical And Structural Properties

Induction and Differentiation of Dental Epithelium in Vivo and in Vitro

1982 ◽  
Vol 40 ◽  
pp. 142-145
Author(s):  
E. J. Kollar
Keyword(s):  
Connective Tissue ◽  
Oral Mucosa ◽  
Basal Lamina ◽  
Functional Derivatives ◽  
Specific Source ◽  
Dental Epithelium ◽  
Connective Tissue Stroma

The differentiation and maintenance of many specialized epithelial structures are dependent on the underlying connective tissue stroma and on an intact basal lamina. These requirements are especially stringent in the development and maintenance of the skin and oral mucosa. The keratinization patterns of thin or thick cornified layers as well as the appearance of specialized functional derivatives such as hair and teeth can be correlated with the specific source of stroma which supports these differentiated expressions.

Ultrastructure of Liver in Lactosyl Ceramidosis

1971 ◽  
Vol 29 ◽  
pp. 312-313
Author(s):  
Z. Hruban ◽  
J. R. Esterly ◽  
G. Dawson ◽  
A. O. Stein
Keyword(s):  
Connective Tissue ◽  
Liver Biopsy ◽  
Osmium Tetroxide ◽  
Close Contact ◽  
Multivesicular Bodies ◽  
Bile Canaliculi ◽  
Dense Bodies ◽  
Marginal Plates ◽  
Membranous Material ◽  
Perichromatin Granules

Samples of a surgical liver biopsy from a patient with lactosyl ceramidosis were fixed in paraformaldehyde and postfixed in osmium tetroxide. Hepatocytes (Figs. 1, 2) contained 0.4 to 2.1 μ inclusions (LCI) limited by a single membrane containing lucid matrix and short segments of curved, lamellated and circular membranous material (Fig. 3). Numerous LCI in large connective tissue cells were up to 11 μ in diameter (Fig. 2). Heterogeneous dense bodies (“lysosomes”) were few and irregularly distributed. Rough cisternae were dilated and contained smooth vesicles and surface invaginations. Close contact with mitochondria was rare. Stacks were small and rare. Vesicular rough reticulum and glycogen rosettes were abundant. Smooth vesicular reticulum was moderately abundant. Mitochondria were round with few cristae and rare matrical granules. Golgi complex was seen rarely (Fig. 1). Microbodies with marginal plates were usual. Multivesicular bodies were very rare. Neutral lipid was rare. Nucleoli were small and perichromatin granules were large. Small bile canaliculi had few microvilli (Fig. 1).

Ultrastructure of Lymphatic Capillaries in the Transport of Colloidal Particles

1967 ◽  
Vol 25 ◽  
pp. 186-187
Author(s):  
L. V. Leak ◽  
J. F. Burke
Keyword(s):  
Connective Tissue ◽  
Colloidal Particles ◽  
Ultrastructural Level ◽  
Vital Role ◽  
Time Intervals ◽  
Thorium Dioxide ◽  
Lymphatic Capillary ◽  
Tissue Area ◽  
Rapid Removal ◽  
Tissue Fluids

The vital role played by the lymphatic capillaries in the transfer of tissue fluids and particulate materials from the connective tissue area can be demonstrated by the rapid removal of injected vital dyes into the tissue areas. In order to ascertain the mechanisms involved in the transfer of substances from the connective tissue area at the ultrastructural level, we have injected colloidal particles of varying sizes which range from 80 A up to 900-mμ. These colloidal particles (colloidal ferritin 80-100A, thorium dioxide 100-200 A, biological carbon 200-300 and latex spheres 900-mμ) are injected directly into the interstitial spaces of the connective tissue with glass micro-needles mounted in a modified Chambers micromanipulator. The progress of the particles from the interstitial space into the lymphatic capillary lumen is followed by observing tissues from animals (skin of the guinea pig ear) that were injected at various time intervals ranging from 5 minutes up to 6 months.

Banded Structures in the Connective Tissue of Meningioma

1976 ◽  
Vol 34 ◽  
pp. 234-235
Author(s):  
C. N. Sun ◽  
H. J. White
Keyword(s):  
Connective Tissue ◽  
Osmium Tetroxide ◽  
Uranyl Acetate ◽  
Collagen Fibrils ◽  
Lead Citrate ◽  
Connective Tissues ◽  
Native Collagen ◽  
Routine Procedures

Previously, we have reported on extracellular cross-striated banded structures in human connective tissues of a variety of organs (1). Since then, more material has been examined and other techniques applied. Recently, we studied a fibrocytic meningioma of the falx. After the specimen was fixed in 4% buffered glutaraldehyde and post-fixed in 1% buffered osmium tetroxide, other routine procedures were followed for embedding in Epon 812. Sections were stained with uranyl acetate and lead citrate. There were numerous cross striated banded structures in aggregated bundle forms found in the connecfive tissue of the tumor. The banded material has a periodicity of about 450 Å and where it assumes a filamentous arrangement, appears to be about 800 Å in diameter. In comparison with the vicinal native collagen fibrils, the banded material Is sometimes about twice the diameter of native collagen.

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