Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (2) effects of fibre type, peroxides and antioxidants.

Heating-induced changes in meat proteins were investigated using models made of aqueous suspensions of myofibrils according to muscle fibre types and cellular compounds (oxidants and antioxidants). These changes were evaluated by measurements of carbonyl groups and protein surface hydrophobicity. Model results were compared to trial results obtained on pork meat (M. Longissimus dorsi) heated under the same conditions (45 and 75°C, from 5 to 120 min). Myofibrillar proteins from α-white fibres were more sensitive to oxidation and thermal denaturation than those from ß-red fibres. At 45°C, there were negligible differences due to peroxide or antioxidant types. At 75°C, organic peroxides (ROOH) were less oxidative than hydrogen peroxide (H2O2), and antioxidant enzymes were less efficient than vitamin E and carnosine at protecting proteins against oxidation. Protein oxidation observed in meat is lower than in the mimetic models and the increase in hydrophobicity remained limited in meat.

Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (1) relative effects of heat and oxidants.

Optimizing the nutritional quality of cooked meat needs a better understanding of the mechanisms responsible for protein changes induced by heating. The relative contributions of chemical and thermal effects on protein physicochemical changes were studied using meat models. Two models were tested: a basic model made of an aqueous suspension of myofibrillar proteins, and a complex model, in which oxidants were added in physiological concentrations. Various heating time-temperature combinations were applied to both models in the ranges 45-90 °C and 5-120 min. Protein oxidation was evaluated by carbonyl and free thiol contents. Conformational changes of proteins were assessed by measurements of surface hydrophobicity and aggregation. Carbonyl formation was weakly affected by the thermal process alone but exacerbated by oxidants. A synergistic effect of oxidants and heat treatments on protein oxidation was noted. Changes in protein hydrophobicity and aggregation were dominated by the thermal process.

Water transfer analysis in pork meat supported by NMR imaging.

NMR proton density imaging was used to study isothermal and unidirectional drying of pork semi membranosus muscle samples at temperatures of 12, 16 and 20 °C. An independent calibration of the transversal relaxation time T(2) as a function of the moisture content was carried out to convert the signal amplitude into moisture content. Due to spatial heterogeneity in drying, 2D images were needed to assess the evolution of 1D moisture profiles. The relationship between the effective water diffusivity (D) was calculated in function of water content (X) using the Boltzman transformation which needs no a priori on the relationship D=f(X); the effect of lipid content, temperature and fibre direction on this relationship were also studied. In all cases a decrease in water content brought about a decrease in D. A slight increase in lipid content led to a dramatic decrease in D. The fibre direction relative to water movement had a negligible effect. No significative differences in D between the three temperatures were observed, due to variability in the chemical composition of the samples.

Assessment of meat fat content using dual energy X-ray absorption.

Fat content is an essential component of meat quality. Fat content and fatty tissue content were determined by dual energy X-ray absorption on 3 types of meat: pork meat (mixture of longissimus dorsi and fat) and beef meat (longissimus dorsi and pectoralis profondus). The measurements were carried out with a medical densitometer, the SOPHOS L-XRA usually used for osteodensitometry. The results from the dual energy X-ray absorption and the chemical analysis were compared and the correlations were good to very good (R(2) values from 0.7 to 0.97). The residual standard deviations were in the range 2.75-4.89%. The routine use of dual energy X-ray absorption would though suppose a previous calibration.