2017 Volume 21 Issue 2 Pages 71-82
Purpose: A method for softening meat without deformation through heating and immersion in foodquality-improvement agents is investigated from the perspectives of physical properties, palatability, and chewability.
Method: Rectangular semi-frozen pork fillets with dimensions of 2 cm width×1 cm thickness were immersed for 15 h in a solution of distilled water and 3% food-quality-improvement agent (Suberakaze Meat; Food Care, Inc.), then heated for 10 min in standard cookers and pressure cookers for 8 min. Rates of weight increase and weight reduction were calculated from the weight before and after immersion of the sample and the weight after cooking.
A rheometer was used to measure penetration stress, penetration energy and hardness, cohesion, and adhesion. Young and elderly participants provided sensory evaluations of eight items on a five-point scale. The suprahyoid (opening) and masseter (closing) muscles of the young participants were measured by electromyography (EMG) to analyze swallowing from the start of mastication up to the oral phase and then to subsequent phases.
Results: In comparison with untreated specimens, treated specimens had lower weight loss, lower penetration stress, and lower penetration energy. Furthermore, treated specimens were softer and had more stable adhesion values. In sensory evaluations, both young and elderly participants reported improved softness, unity, ease of chewing and swallowing, and flavor. EMG measurements from the start of mastication up to the oral phase indicated reductions in mastication count, activity, and duration. EMG measurements from the start of mastication to beyond the oral phase indicated reduced mastication times, with improved mean unity. In the comparison of heating methods, specimens heated in a pressure cooker showed higher weight-reduction rates and lower penetration stress and energy than did those heated in standard cookers. Furthermore, meat texture was softer and adhesion lower when heated in a pressure cooker. Unprepared specimens heated in a pressure cooker showed markedly lower cohesion.
Conclusions: The use of commercially available food-quality-improvement agents softens meat through improved enzymes and water retention. This should lead to improved ease of eating for elderly persons with poor dentition. In addition, the pressure cooker heating showed the tendency of reducing penetration stress, penetration energy and hardness compared with normal pan heating.
