Cooking Meat at High Temperatures Can Result in the Formation of

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Event of cooking temperatures on meat quality, protein carbonylation and protein cross-linking of beef packed in loftier oxygen atmosphere

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Open access

Highlights

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College cooking temperature led to quality deterioration in beef packed in loftier oxygen.

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Increased amounts of α-aminoadipic semialdehyde were generated in MAP packed beefiness.

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MAP packaging promoted the formation of not-disulfide protein cross-links by lysinonorleucine.

Abstruse

the present study aimed to examine the effects of cooking temperatures on meat quality, protein carbonylation and protein cross-linking of fresh beef with different packaging methods. Steaks from beef tenderloins were packed in vacuum or high oxygen modified temper (MAP), and stored for 10 days at four °C. Afterwards storage, steaks were cooked to different internal temperatures (52, 62, 72 °C). In general, when cooked to higher temperature, MAP packed beefiness had college cooking loss, larger values of shear strength and smaller values of redness than vacuum packed beef. Meanwhile, increasing cooking temperature mostly acquired more germination of protein carbonyls - α-aminoadipic semialdehyde (AAS) and poly peptide cantankerous-links - lysinonorleucine (LNL), and loftier oxygen MAP was establish to intensify their formations. Increased poly peptide carbonylation via AAS germination and poly peptide cross-linking via the LNL germination seemed to play an important role in quality deterioration of high oxygen MAP packed beefiness.

Keywords

Modified atmosphere packaging

Protein carbonylation

Protein cantankerous-linking

α-aminoadipic semialdehyde

Lysinonorleucine

© 2022 The Authors. Published by Elsevier Ltd.

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Source: https://www.sciencedirect.com/science/article/pii/S0023643821017862