THE INFLUENCE OF DIFFERENT CONDITIONS ON THE TEXTURAL PROPERTIES OF MEAT DURING GRILLING

Authors

  • Monika Hudečková
  • Petra Vojtíšková
  • Stanislav Kráčmar

Keywords:

poultry, pork, beef, hardness, cohesiveness, adhesiveness, weight losses

Abstract

The effect of grilling for 20 minutes on the hardness, cohesiveness and adhesiveness of poultry (breast muscle), pork (chop) and beef (hind leg) was observed. Hardness of chicken meat increased by the 5th minute of grilling with subsequent stagnation to 15th minute of grilling; after this time there was a sharp rise in hardness. By analyzing the cohesiveness of chicken meat, a decrease to the 10th minute of grilling with subsequent rise was found. For pork and beef, hardness and cohesiveness increased to the 20th minute of grilling. Adhesiveness showed upwards trend throughout the grilling time for all three types of meat.
The highest weight losses in % (w/w) were exhibited, during grilling, beef (36.5); then, poultry (31.4) and the lowest values were for pork (26.5).

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Published

2013-02-01

How to Cite

Hudečková, M., Vojtíšková, P., & Kráčmar, S. (2013). THE INFLUENCE OF DIFFERENT CONDITIONS ON THE TEXTURAL PROPERTIES OF MEAT DURING GRILLING. Journal of Microbiology, Biotechnology and Food Sciences, 2(special issue 2), 1225–1230. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7444

Issue

Vol. 2 No. special issue 2 (2013): Special issue 1 - part A

Section

Food Sciences

License

Copyright (c) 2013 Monika Hudečková, Petra Vojtíšková, Stanislav Kráčmar

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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