## 3 Results and Discussion
### Texture Profile Analysis (TPA)
However, heating the connective tissue may result in a reduction in the cross-linking of connective tissue proteins, its partial breakdown and interaction with other components, including water. These changes may result in a reduction in meat hardness and a change in texture characteristics. The denaturation of myofibrillar proteins occurs in the temperature range from 40 \({}^{\circ}\)C to 60 \({}^{\circ}\)C, and further heating to 80 \({}^{\circ}\)C results in further structural changes, increasing the strength of muscle fibres. At temperatures above 60 \({}^{\circ}\)C, the gelation of collagen fibres and other changes in connective tissue proteins, including actin denaturation, also occur. Taking into account various literature sources, it is assumed that both temperature and cooking time influence the tenderness of meat, with a greater share attributed to temperature in  
\begin{table} \begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Parameters**} & \multicolumn{4}{c}{**Heat Treatment**} \\ \cline{2-5}  & **SV4** & **SV10** & **OV80** & **OV90** \\ \hline Hardness (N) & 15.99 \({}^{\circ}\)\(\pm\) 1.55 & 19.89 \({}^{\circ}\)\(\pm\) 2.68 & 17.84 \({}^{\circ}\)\(\pm\) 2.08 & 23.27 \({}^{\circ}\)\(\pm\) 3.06 \\ \hline Adhesiveness (J) & \(-\)0.03 \({}^{\circ}\)\(\pm\) 0.01 & \(-\)0.03 \({}^{\circ}\)\(\pm\) 0.01 & \(-\)0.03 \({}^{\circ}\)\(\pm\) 0.01 & \(-\)0.03 \({}^{\circ}\)\(\pm\) 0.01 \\ \hline Springiness (cm) & 0.57 \({}^{\circ}\)\(\pm\) 0.07 & 0.72 \({}^{\circ}\)\(\pm\) 0.15 & 0.61 \({}^{\circ}\)\(\pm\) 0.18 & 0.64 \({}^{\circ}\)\(\pm\) 0.22 \\ \hline Cohesiveness (-) & 0.52 \({}^{\circ}\)\(\pm\) 0.03 & 0.61 \({}^{\circ}\)\(\pm\) 0.09 & 0.48 \({}^{\circ}\)\(\pm\) 0.04 & 0.50 \({}^{\circ}\)\(\pm\) 0.04 \\ \hline Chewiness (J) & 4.28 \({}^{\circ}\)\(\pm\) 0.52 & 7.17 \({}^{\circ}\)\(\pm\) 1.26 & 5.35 \({}^{\circ}\)\(\pm\) 1.03 & 7.81 \({}^{\circ}\)\(\pm\) 1.17 \\ \hline \hline \end{tabular}  \({}^{\circ}\)\({}^{  
shaping the texture of products through a greater influence on the contraction of muscle fibres [27; 28; 46]. The influence of the heat treatment temperature and not only the value of the final heating temperature was noticed based on the differences shown between OV80 and OV90. Products heated to the same final temperature were characterised by partially different mechanical characteristics. Samples with higher hardness, cohesiveness and chewiness were obtained by heating the meat at 90 \({}^{\circ}\)C. As indicated by [PERSON] et al. [30], faster heating resulting from the use of a higher heating temperature results in a greater temperature gradient between the temperature of the centre of the sample and the outer surface, which may affect the course of protein denaturation. This was noted in this study, where a higher temperature in the OV heating resulted in higher hardness, indicating a greater denaturation of myofibrillar proteins and connective tissue. At the same time, [PERSON] [47] indicates that saturated water vapor, as a result of better heat transfer, may increase the degree of the unfolding structure of proteins and their denaturation, mainly sarcoplasmic proteins and myosin. It can also increase the effectiveness of collagen solubilisation by breaking the thermolabile bonds of the fibrous structure.