The influence of different conditions on the textural properties of meat during grilling

Abstract

The effect of grilling for 20 minutes on the hardness, cohesiveness and adhesiveness of poultry (breast muscle), pork (chop) and beef (hind leg) was observed. Hardness of chicken meat increased by the 5th minute of grilling with subsequent stagnation to 15th minute of grilling; after this time there was a sharp rise in hardness. By analyzing the cohesiveness of chicken meat, a decrease to the 10th minute of grilling with subsequent rise was found. For pork and beef, hardness and cohesiveness increased to the 20th minute of grilling. Adhesiveness showed upwards trend throughout the grilling time for all three types of meat. The highest weight losses in % (w/w) were exhibited, during grilling, beef (36.5); then, poultry (31.4) and the lowest values were for pork (26.5).