Solubilidad del colágeno y textura de la carne bovina cocinada al vacío: efecto del tiempo de maduración y de la temperatura de cocinado

Abstract

La cocina al vacío se está utilizando de manera creciente en la restauración porque presenta varias ventajas sobre el cocinado tradicional pero tanto la presión de vacío como la temperatura de cocinado condicionan la textura de la carne. Este trabajo estudia, en dos razas bovinas de aptitudes diferentes, los cambios que ocurren en la textura de la carne y la solubilidad del colágeno en función de la temperatura de cocinado y el tiempo de maduración. Se utilizaron 13 animales de raza Pirenaica y 12 de raza Frisona. El músculo Longissimus lumborum et thoracis se fileteó siguiendo un diseño factorial con tres tiempos de maduración (7, 14 y 21 días) y 4 temperaturas de cocinado para la textura (crudo, 55°C, 65°C y 70°C), o 3 temperaturas para el colágeno insoluble y las pérdidas por cocinado (55°C, 65°C y 70°C). La maduración tuvo un menor efecto que la temperatura de cocinado sobre la textura de la carne. El porcentaje de pérdidas por cocinado aumentó con la temperatura. La solubilidad del colágeno se vio poco afectada por la temperatura en el rango 50°C‑70°C. En general, la dureza del músculo fue mayor en crudo que cocinada a 55°C, y se fue incrementando con la temperatura. A la vista de los resultados, no recomendaríamos cocinar la carne por encima de 65°C, ya que por encima de esta temperatura se ve comprometida la textura.

Sous‑vide or under‑vacuum cooking is being used increasingly in restoration because it has several advantages, but both vacuum pressure and cooking temperature affect meat texture. This paper investigates, in two cattle breeds of different aptitudes, meat texture and collagen solubility in function of the cooking temperature and ageing time. 13 animals from Pirenaica breed and 12 from Frisona breed were used. Muscle Longissimus thoracis et lumborum was chopped following a design of three ageing times (7, 14 and 21 days) and 3 or 4 cooking temperatures: raw, 55°C, 65°C and 70°C for texture; 55°C, 65°C and 70°C for insoluble collagen and cooking losses. Ageing had less effect than temperature on meat texture. The percentage of cooking losses increased as temperature did. The solubility of collagen was slightly affected by the temperature in the range 50°C‑70°C. In the range 50°C‑70°C muscles suffered great conformational changes. In general, toughness decreased until to 55°C and increased slightly since then. In view of the results, we would not recommend cooking the meat above 65°C since above it texture would be adversely affected.Sous‑vide or under‑vacuum cooking is being used increasingly in restoration because it has several advantages, but both vacuum pressure and cooking temperature affect meat texture. This paper investigates, in two cattle breeds of different aptitudes, meat texture and collagen solubility in function of the cooking temperature and ageing time. 13 animals from Pirenaica breed and 12 from Frisona breed were used. Muscle Longissimus thoracis et lumborum was chopped following a design of three ageing times (7, 14 and 21 days) and 3 or 4 cooking temperatures: raw, 55°C, 65°C and 70°C for texture; 55°C, 65°C and 70°C for insoluble collagen and cooking losses. Ageing had less effect than temperature on meat texture. The percentage of cooking losses increased as temperature did. The solubility of collagen was slightly affected by the temperature in the range 50°C‑70°C. In the range 50°C‑70°C muscles suffered great conformational changes. In general, toughness decreased until to 55°C and increased slightly since then. In view of the results, we would not recommend cooking the meat above 65°C since above it texture would be adversely affected.