Thesis / Dissertation

Structural determinants of the quality of cooked meat

Rozita Spirovska Vaskoska, Robyn Warner (ed.)

Published : 2020


The quality of cooked meat is valuable for consumers and meat industry. The aim of this research was to identify structural determinants of the quality of cooked meat. Muscle type (bovine semitendinosus, psoas major, biceps femoris), cooking temperature (45 C to 85 C), ageing time (14 vs 0 days in beef; prolonged 15 vs conventional 3 days in pork), enzyme inhibition (with/without cathepsin inhibitor) and fibre type (bovine masseter 100 percent type I; cutaneous trunci 93 percent type II) were investigated factors affecting meat quality. Methods for measuring quality (cooking loss and Warner- Bratzler shear force (WBSF)), structural changes (shrinkage) and protein denaturation [Differential S..

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University of Melbourne Researchers