Dynamical Changes of Beef Intramuscular Connective Tissue and Muscle Fiber during Heating and their Effects on Beef Shear Force

Changes of meat shear force and its characteristics during cooking have been extensively studied, but great variability existed due to the cooking method among different studies. This study was designed to focus on the dynamic changes of beef intramuscular connective tissue (IMCT) and muscle fiber during water-bath heating and their effects on beef shear force. At 4 d postmortem, beef semitendinosus muscles were divided into 11 steaks and then cooked respectively to an internal temperature of 40, 50, 55, 60, 65, 70, 75, 80, 85, and 90°C (the remainder was not cooked as control). Collagen content and its solubility, transition temperature of perimysia and endomysia, fiber diameter, and Warner–Bratzler shear force values (WBSF) were determined. The results showed that fiber diameter decreased gradually during cooking, concomitant with the increases in filtering residue and WBSF. The maximum transition temperature (T max) of endomysial components was lower than that of perimysial components (50.2 vs. 65.2°C). Muscle fiber and IMCT (especially perimysia) shrank during cooking, resulting in the increase of WBSF when the internal temperature was lower than 75°C, but further cooking led to the disintegration of perimysial structure, lowing up the increase of WBSF between 75 and 90°C. For beef semitendinosus muscle, the internal temperature of 65°C is a critical cooking point where meat gets tougher.