The combined effects of aging and low temperature, long time heating (LTLT) on meat toughness were investigated. Pork loins were heated at 53 or 58 °C for up to 20 h, and shear force values, cooking loss, moisture content, collagen solubility, electrophoresis of myofibrillar proteins were determined. Structural changes in perimysium were also observed by light microscopy and scanning electron microscopy (SEM). Results showed that aging and LTLT cooking independently affected meat toughness, and higher temperature or longer time were required to decrease toughness of one-day aged meat to the same level as in 10-day aged meat. Collagen solubilization is suggested as the main reason for the tenderization effect of LTLT. Myofibrillar proteolysis might not occur during LTLT cooking, and will not be contributing to meat tenderness.

研究了老化和低温，长时间加热（LTLT）对肉的韧性的综合影响。将猪里脊肉在53或58°C下加热长达20 h，并测定剪切力值，蒸煮损失，水分含量，胶原蛋白溶解度，肌原纤维蛋白的电泳。还通过光学显微镜和扫描电子显微镜（SEM）观察到了包膜的结构变化。结果表明，老化和LTLT烹饪独立地影响肉的韧性，并且需要更高的温度或更长的时间才能将一天老化的肉的韧性降低到与10天老化的肉相同的水平。胶原蛋白增溶被认为是LTLT嫩化作用的主要原因。LTLT烹饪过程中可能不会发生肌原纤维蛋白水解，并且不会导致肉嫩。