Effect of steam heating on muscle and protein heat-denature of IRA rabbit meat

The change of IRA rabbit thigh muscles in the process of steam heating was studied. The heat transfer curve, weight moisture content and protein components following with the center temperature increasing were tested.During the heating process of the IRA rabbit muscles, it showed that the center temperature increased with the time, and the increasing rate also changed. Meanwhile, the protein components had changed in the heating process.Significantly, with the center temperature increasing, the alkali-soluble protein content increased, the water- soluble protein and salt- soluble protein and alkali- insoluble protein content decreased.When the core temperature reached 80℃, compared with the fresh meat, the alkali-soluble protein increased by 200.91%.Watersoluble protein, salt- soluble protein and alkali- insoluble protein content decreased. Water- soluble protein, salt soluble protein and alkali insoluble protein content reduced by 92.6%, 68.4% and 67.3%.Cooking loss in the steam heating process continuously increased, especially in the center temperature reached 60⁸0℃, cooking loss was52.97% of the total loss.