A cylindrical shaped thermal scanning rigidity monitor (TSRM) was developed to determine shear rigidity modulus of meat batters during cooking. A meat fatprotein ratio of 1.8, moisture content of 62% and 8.6% filler were used. the fillers were buttermilk powder, corn starch, micro‐crystalline cellulose, modified corn starch, modified wheat flour, soy‐protein concentrate and whey‐protein concentrate. Plots of rigidity modulus versus product‐temperature showed two major thermal transitions. the first and most important transition (53 to 61°C) was due to myosin gelation. the second transition (64 to 69°C) was ascribed to the collagen softening. the maximum rigidity‐temperature slopes of 0.60 to 1.02 kPa/°C occurred after the first transition.
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Correia et al. (1991) studied this question.
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