Microstructural and mechanical properties of camel longissimus dorsi muscle during roasting, braising and microwave heating

作者：Yarmand M S; Nikmaram P^*; Djomeh Z Emam; Homayouni A

来源：Meat Science, 2013, 95(2): 419-424.

DOI：10.1016/j.meatsci.2013.05.018

• Camel
• Roasting
• Braising
• Microwave heating
• Mechanical properties
• Microstructure

This study was conducted to investigate the effects of various heating methods, including roasting, braising and microwave heating, on mechanical properties and microstructure of longissimus dorsi (LD) muscle of the camel. Shear value and compression force increased during microwave heating more than roasting and braising. Results obtained from scanning electron microscopy (SEM) showed more damage from roasting than in either braising or microwave heating. Granulation and fragmentation were clear in muscle fibers after roasting. The perimysium membrane of connective tissue was damaged during braising, while roasting left the perimysium membrane largely intact. The mechanical properties and microstructure of muscle can be affected by changes in water content during cooking.

• 出版日期2013-10