Author(s)

Thomas Carey

Affiliation(s)

University of Wisconsin, Madison.

Corresponding Author

Thomas Carey

ABSTRACT

Low-temperature heating means heating below normal cooking temperature (45-85°C). The temperature range of meat is between 50-60℃. Low Temperature Long Time(Low Temperature Long Time, LTLT) refers to heating meat at a low temperature of 50℃-60℃ for a long time to increase the tenderness of the meat. LTLT Improves meat palatability by improving tenderness and juiciness, as low temperatures do not cause browning or caramelization of the meat surface, allowing a relatively pink color to be retained in the meat, thus optimizing color. Since the tenderness, texture, color and flavor of the meat are greatly improved, this method is becoming more and more popular in the meat processing industry and catering industry. Among them, the texture and color of the meat are the main driving forces behind the popularity of LTLT.

KEYWORDS

Food science; LTLT; Review

CITE THIS PAPER

Thomas Carey. Effect of low-temperature and long-term heating on meat tenderness. Journal of Trends in Life Sciences. 2024, 2(1): 1-5. DOI: 10.61784/jtls240125.

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