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products like hamburger patties or fresh pork sausage patties. Cooking has a lesser effect on whole-muscle products, but it still happens. The change in dimension is caused by moisture loss and changes at the myo brillar level. Boles and Shand (2008) reported dimensional changes of stir-fry slices were affected by both meat cut used and slice thickness. The greatest dimensional changes (esp. shrinkage of length and width) were observed in slices made from the inside and outside round. Samples that had intact connective tissue around the slices had less dimensional changes, suggesting that intact connective tissue may have some impact on the dimensional changes observed. Bouton et al. (1976) reported that connective tissue had a major impact on the dimensional changes in meat. Collagen shrinkage with increased cooking temperature will contribute to dimensional changes seen in a meat product. As slice thickness increased (2, 4, or 8 mm), the changes in length and width were reduced. As the slices became thinner, there would be less water available to migrate to the surface, causing bers to become drier and shrink more on heating, increasing cook loss and dimensional change (Boles and Shand 2008). Bouton et al. (1976) reported increased myo brillar contraction as endpoint temperature increased. This change in contraction was associated with increased cooking loss. Bouton et al. (1976) suggested that changes in meat bers length happened in three zones. Temperatures between 40 C and 45 C resulted from changes in the myo brillar structure, while changes between 55 C and 60 C were primarily caused by changes in collagen, and above 70 C were both from myo brillar and connective tissue changes. asp.net ean 13 EAN - 13 ASP . NET Control - EAN - 13 barcode generator with free ...
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