Ageing and cathepsin inhibition affect the shrinkage of fibre fragments of bovine semitendinosus , biceps femoris and psoas major during heating
Rozita Vaskoska, Minh Ha, Lydia Ong, Gavin Kearney, Jason D White, Sally Gras, Robyn D Warner
Meat Science | ELSEVIER SCI LTD | Published : 2021
This study examines the effects of ageing (1, 14 days), cathepsin inhibition (No or Yes) and temperature (25-90 °C) on the shrinkage of fibre fragments from three bovine muscles (semitendinosus, biceps femoris and psoas major) during heating. Shrinkage was quantified using light microscopy images. Muscle fibres (except in psoas major) had greater transverse shrinkage, and less longitudinal shrinkage in aged than in unaged muscles at temperatures ≥60-75 °C. In addition, cathepsin inhibition during heating at ≥65-90 °C caused greater transverse shrinkage in semitendinosus fibres, and reduced longitudinal shrinkage for all muscles. At temperatures ≥75 °C, the longitudinal and transverse shrinka..View full abstract
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Awarded by Australian Research Council's Industrial Transformation Research Program (ITRP)
R. Vaskoska is supported by an Australian Government Research Training Program (RTP) Scholarship. S. Gras and L. Ong are supported by the Australian Research Council`s Industrial Transformation Research Program (ITRP) funding scheme (project number IH120100005).