Journal article

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

Abstract

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..

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