70°C and 100°C, was through the destruction to 80°C before decreasing. The initial force or solubilization of collagen with little loss values increased steadily, with heating tem- of myofibrillar strength; and the third stage, peratures up to 70–80°C before declining. beyond 100°C, was from a combination of Final internal temperature also impacts collagen and myofibril breakdown. These the juiciness of meat products. Fjelkner- researchers concluded that cooking in the Modig (1986) reported pork fried to an inter- range of 70° to 100°C halved shear force nal temperature of 60°C was much more values and were as effective as aging in juicy than that fried to 80°C. Boles et al. increasing tenderness. (1991) also reported improved sensory scores Sensory evaluation of meat cooked to dif- for pork chops cooked to 71°C compared
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