Effect of LTLT heat treatment on cathepsin B and L activities and denaturation of myofibrillar proteins of pork

The aim was to study biophysical and chemical changes during low-temperature long-time (LTLT) heat treatment of pork by measuring cathepsin B+L activity, surface hydrophobicity myofibrils, particle size myofibrils effect on meat toughness as indicated Allo-Kramer shear force. Longissimus thoracis et lumborum muscles were divided into large pieces, vacuum packaged cooked in water baths at 53, 58, 63, 68 73 °C for 1, 8 24 h. results showed that the markedly lower temperatures 53 58 decreased with increasing holding time. Myofibrillar increased temperature, but not time, indicating aggregation and/or gelation phenomena took place. Treatments lowest force values generally had smaller particles associated high activity. A mechanism which these cathepsins might affect dynamics change mechanical properties is proposed.