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STRATEGIC R & D
สมฤทัย ปีติตั้งวงศ์
Somruthai Peetitungwong Not only taste and flavor are the to bigger molecular weight, penetration speed of sugar is slower than salt, so it’s better
Researcher to come sugar penetration first before salt. One of famous Japanese cuisine, SUKIYAKI
Yamamori R&D Center factors to evaluate qualities of food, but of western Japan style, it’s well known that sugar is first sprinkled onto beef meat, then
Yamamori Trading Co., Ltd.
somruthai@yamamoritrading.com texture is also quite significant factor soy sauce comes second.
3. Acid: Isoelectric point of muscle tissue protein is pH 5.0, and water retention of
to decide the food qualities. Favorable meat shows the lowest at around pH 5.0, then which is increasing both in acidic and
alkaline sides. Acidic marinade composed of vinegar (acetic acid), lemon juice (citric
textures must be different by people’s acid) and which shows pH less than 4.5 will diffused and make pH of meat acidic side.
age, abilities of chewing and naturally Then, muscle tissue will retain more water. Meanwhile, acidic proteases being inherent
in muscle tissue itself will be activated in acidic side, which may break muscle tissue
depending upon personal preferences. protein and the tissue structures reduce the toughness and getting softer.
The texture of meat is related to the muscle tissue structure of meat. Actin, Myosin
However, the general concern to meat and collagen are the major contributors for muscle fiber structure. Loss of structure or
products is likely to be tenderness and denaturing of the protein by heating decreases the ability of the collagen and gets more
softened.
juiciness to give favorable evaluation. For home cooking, pressure cooker is useful to cook big lumps of meat softer quickly.
This applies the method that if the internal pressure of cooker increased, a boiling point
is risen to more than 100°C and to give heat into the center of meat quickly. Retort is
well known as a sterilizer for canned food and retort pouch food in food manufacturing,
but also it can be applied as pressure cooker. In this case, depending upon a size of
lump, mixed sauces and the other conditions, the best conditions to apply temperature
and time shall be tested, for example, 105°C, 110°C, 115°C or more.
In addition, further study on the condition of marinade using raw soy sauce together
with high pressure-cooking process in order to increase the tenderness and juiciness of
meat should be continued. Leading to development of care food, soft-texture meat is
able to support and sustain chewing and swallowing abilities.

เอกสารอ้างอิง/Reference
1 Provost J.J., Colabroy K.L., Kelly B.S., Wallert M.A. The science of cooking. Canada: John Wiley &
Sons, Inc.

Selection of quality of meat is quite important,
but there are various ways to make the texture of
meat tenderer and juicier even using the same
quality of meat. Starting from the meat preparing
process, for example, meat cutting process,
cutting across the muscle will give tenderness by
reducing the length of muscle and reduce the
force needed for chewing, and pounding will break
the muscle fibers then soften the meat. 1
Marinade may affect the texture of meat
products by actions of ingredients, such as salt,
sugar, vinegar and the others. Salt and sugar can
enhance juiciness and tenderness of meat
products by increasing water retention capacity,
thus the cooking losses can be reduced while
meat juiciness increase.
The marinade of meat with various
materials having effects on meat
softness
1. Salt: The concentration of solution outside
meat cell becomes greater by salt being diffused
across the membrane, then binding with meat
structures and disturb the three-dimensional
structure of muscle proteins. This results in partial
denaturation of the proteins.
2. Sugar: Penetrated sugar can help the
muscle proteins increase the capacity of water
retention, then juiciness can be enhanced. Due
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