I was making dad's latest batch of calves foot jelly and tried to add
some pureed beef heart to it for nutrition.

The beef heart MELTED all the jell! I had a nice solid batch of jelled
stock and adding the pureed heart to it totally prevented it from
jelling. I actually tried adding more jelled stock to it in case it was
a dilution issue.

What enzymes are in beef heart that melt collagen???

I ended up freezing the resulting stuff for soup later on.
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

Omelet wrote:
>
> What enzymes are in beef heart that melt collagen???

Was the beef heart cooked or raw? If cooked,
there should have been no enzyme activity.

In article >,
Mark Thorson > wrote:

> Omelet wrote:
> >
> > What enzymes are in beef heart that melt collagen???
>
> Was the beef heart cooked or raw? If cooked,
> there should have been no enzyme activity.

PRESSURE cooked! And it still destroyed the jell process.
This is the second time this has happened so I know it's not a fluke.
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

Omelet wrote:
>
> I was making dad's latest batch of calves foot jelly and tried to add
> some pureed beef heart to it for nutrition.
>
> The beef heart MELTED all the jell! I had a nice solid batch of jelled
> stock and adding the pureed heart to it totally prevented it from
> jelling. I actually tried adding more jelled stock to it in case it was
> a dilution issue.
>
> What enzymes are in beef heart that melt collagen???
>
> I ended up freezing the resulting stuff for soup later on.
> --


None. Physical reaction, not chemical. The collagen in gelatine isn't
intact.

Gels/jellies are formed by networks of molecules trapping liquids (or
air in the case of aerogels). Disrupting that network will destroy the
gel. Cutting into a formed set gel will 'break' it, with resultant
'weeping'. Or else the 'weeping' gel is too old and breaking down anyway


Adding the beef heart particles prevented the network from forming
again.

Layering the beef heart with partially cooled jelly will work, just as
layering fruit/vegs with gelatin makes those nice moulded jellies.

OK?

In article >, Arri London >
wrote:

> Omelet wrote:
> >
> > I was making dad's latest batch of calves foot jelly and tried to add
> > some pureed beef heart to it for nutrition.
> >
> > The beef heart MELTED all the jell! I had a nice solid batch of jelled
> > stock and adding the pureed heart to it totally prevented it from
> > jelling. I actually tried adding more jelled stock to it in case it was
> > a dilution issue.
> >
> > What enzymes are in beef heart that melt collagen???
> >
> > I ended up freezing the resulting stuff for soup later on.
> > --
>
>
> None. Physical reaction, not chemical. The collagen in gelatine isn't
> intact.
>
> Gels/jellies are formed by networks of molecules trapping liquids (or
> air in the case of aerogels). Disrupting that network will destroy the
> gel. Cutting into a formed set gel will 'break' it, with resultant
> 'weeping'. Or else the 'weeping' gel is too old and breaking down anyway
>

It was freshly made jell from pork hocks. <g> But thanks!

>
> Adding the beef heart particles prevented the network from forming
> again.
>
> Layering the beef heart with partially cooled jelly will work, just as
> layering fruit/vegs with gelatin makes those nice moulded jellies.
>
> OK?

Ok, it's just that I've pureed other meats and it never did this to me.
Beef shank meat etc. It's only beef heart that ever caused it to stay a
liquid...
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

Omelet wrote:
>
> In article >, Arri London >
> wrote:
>
> > Omelet wrote:
> > >
> > > I was making dad's latest batch of calves foot jelly and tried to add
> > > some pureed beef heart to it for nutrition.
> > >
> > > The beef heart MELTED all the jell! I had a nice solid batch of jelled
> > > stock and adding the pureed heart to it totally prevented it from
> > > jelling. I actually tried adding more jelled stock to it in case it was
> > > a dilution issue.
> > >
> > > What enzymes are in beef heart that melt collagen???
> > >
> > > I ended up freezing the resulting stuff for soup later on.
> > > --
> >
> >
> > None. Physical reaction, not chemical. The collagen in gelatine isn't
> > intact.
> >
> > Gels/jellies are formed by networks of molecules trapping liquids (or
> > air in the case of aerogels). Disrupting that network will destroy the
> > gel. Cutting into a formed set gel will 'break' it, with resultant
> > 'weeping'. Or else the 'weeping' gel is too old and breaking down anyway
> >
>
> It was freshly made jell from pork hocks. <g> But thanks!

Calve's foot jelly from *pork hocks* ? LOL

>
> >
> > Adding the beef heart particles prevented the network from forming
> > again.
> >
> > Layering the beef heart with partially cooled jelly will work, just as
> > layering fruit/vegs with gelatin makes those nice moulded jellies.
> >
> > OK?
>
> Ok, it's just that I've pureed other meats and it never did this to me.
> Beef shank meat etc. It's only beef heart that ever caused it to stay a
> liquid...
> --
> Peace! Om
>

Beef heart muscle is a lot tougher than skeletal muscle (it's much more
active and needs to work harder). Likely more difficult to break down
into sufficiently small particles. Cooked meat just doesn't contain much
in the way of active enzymes to break down gelatine.

In article >, Arri London >
wrote:

> Omelet wrote:
> >
> > In article >, Arri London >
> > wrote:
> >
> > > Omelet wrote:
> > > >
> > > > I was making dad's latest batch of calves foot jelly and tried to add
> > > > some pureed beef heart to it for nutrition.
> > > >
> > > > The beef heart MELTED all the jell! I had a nice solid batch of jelled
> > > > stock and adding the pureed heart to it totally prevented it from
> > > > jelling. I actually tried adding more jelled stock to it in case it was
> > > > a dilution issue.
> > > >
> > > > What enzymes are in beef heart that melt collagen???
> > > >
> > > > I ended up freezing the resulting stuff for soup later on.
> > > > --
> > >
> > >
> > > None. Physical reaction, not chemical. The collagen in gelatine isn't
> > > intact.
> > >
> > > Gels/jellies are formed by networks of molecules trapping liquids (or
> > > air in the case of aerogels). Disrupting that network will destroy the
> > > gel. Cutting into a formed set gel will 'break' it, with resultant
> > > 'weeping'. Or else the 'weeping' gel is too old and breaking down anyway
> > >
> >
> > It was freshly made jell from pork hocks. <g> But thanks!
>
> Calve's foot jelly from *pork hocks* ? LOL

Hey, I vary the recipe now and call it "jelly loaf". <g>
Keeps him interested.
>
> >
> > >
> > > Adding the beef heart particles prevented the network from forming
> > > again.
> > >
> > > Layering the beef heart with partially cooled jelly will work, just as
> > > layering fruit/vegs with gelatin makes those nice moulded jellies.
> > >
> > > OK?
> >
> > Ok, it's just that I've pureed other meats and it never did this to me.
> > Beef shank meat etc. It's only beef heart that ever caused it to stay a
> > liquid...
> > --
> > Peace! Om
> >
>
> Beef heart muscle is a lot tougher than skeletal muscle (it's much more
> active and needs to work harder). Likely more difficult to break down
> into sufficiently small particles. Cooked meat just doesn't contain much
> in the way of active enzymes to break down gelatine.

It's just that it's weird the way it did that.
I just re-made this batch out of sliced beef shanks and a couple of
smoked pork hocks along with the usual veggies, (onions, celery,
mushrooms and carrot) and it jelled up just fine. Dad dove into it
before I added the final egg and clear jell layer.

He likes this stuff a LOT.

I now add Vionate to it to get him more vitamins since he's bad about
daily supplement intake. He knows I put it in there and he does not
mind.
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama