scholarly journals Effects of Dry Heat Cooking Method and Quality Grade on the Composition and Objective Tenderness and Juiciness of Beef Strip Loin Steaks

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
H. R. Hall ◽  
C. A. Sepulveda ◽  
A. J. Garmyn ◽  
J. F. Legako ◽  
M. F. Miller
Keyword(s):  
Shear Force ◽  
Inverse Relationship ◽  
Cooking Loss ◽  
Objective Measures ◽  
Cooking Methods ◽  
Cooking Method ◽  
Protein Percentage ◽  
Dry Heat ◽  
Quality Grade ◽  
Strip Loin

ObjectivesThe objective of this study was to evaluate instrumental measures of tenderness and juiciness of beef strip loin steaks representing four different USDA quality grades cooked using four dry heat cooking methods.Materials and MethodsStrip loins (n = 12/quality grade) were collected from four USDA quality grades [Prime, Top (upper 2/3) Choice, Low (lower 1/3) Choice, and Select]. At 21 d postmortem, strip loins were cut into 2.5 cm thick steaks and stored at –20°C until analysis. The most anterior steak was used for compositional analysis and every three adjacent steaks were grouped and assigned randomly to one of four different dry heat cooking methods [electric clamshell grill (CLAM), flat-top gas grill (FLAT), charbroiler gas grill (CHAR), and salamander gas broiler (SAL)]. Objective measures for raw samples included proximate composition and for cooked samples included cooking loss, pressed juiciness (PJP), and slice shear force (SSF) after the sample was cooked to a medium degree of doneness (70–72°C). In addition, consumers assessed attributes for each sample on an electronic ballot with a 100-point continuous line scale for juiciness, tenderness, flavor liking, and overall liking. Proximate data were analyzed using the GLIMMIX procedure of SAS with quality grade as the fixed effect. All other data were analyzed as split-plot design with quality grade as a whole plot factor, the strip loin as the whole plot unit, and cooking method as a subplot factor.ResultsUSDA Quality grade influenced fat, moisture, and protein percentage (P < 0.01). As expected, there was a fat percentage difference (P < 0.05) between each grade with a decline from Prime to Select samples. Therefore, Select had a greater (P < 0.05) moisture percentage than any other quality grade, and an inverse relationship was observed as there was an increase in moisture between each grade from Select to Prime (P < 0.05). Select and Low Choice had greater (P < 0.05) protein percentage than Top Choice or Prime, which were similar (P > 0.05). As expected, an inverse relationship between increased marbling levels and decreased SSF scores were also observed resulting in a negative correlation between fat and objective tenderness (r = –0.15; P < 0.05). In addition, fat was positively associated with consumer palatability scores (r ≥ 0.21; P < 0.01). Cooking method influenced (P < 0.01) cooking loss, but did not impact SSF or PJP (P ≥ 0.19). CLAM had lower (P < 0.05) cooking loss than FLAT, SAL, and CHAR, which did not differ from each other (P > 0.05). The lower cooking loss of CLAM could be related to the shorter cooking times compared to the other methods. Pressed juiciness percentage was not influenced by quality grade, cooking method, or their interaction (P ≥ 0.19) and was not related to any objective or subjective measures of palatability (P > 0.05). Slice shear force was not influenced by quality grade, cooking method, or their interaction (P ≥ 0.15); however, SSF was related (r ≤ 0.18; P < 0.05) to tenderness, juiciness, flavor and overall liking.ConclusionIn the current study, quality grade influenced the composition of raw samples, yet, quality grade coupled with different dry heat cooking methods did not influence objective measures of tenderness or juiciness.

scholarly journals Effects of Dry Heat Cookery Method and Quality Grade on the Palatability of Beef Strip Loin Steaks

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
C. A. Sepulveda ◽  
A. J. Garmyn ◽  
J. F. Legako ◽  
M. F. Miller
Keyword(s):  
Low Cost ◽  
Zero Point ◽  
Cooking Methods ◽  
Cooking Method ◽  
Dry Heat ◽  
Quality Grade ◽  
Strip Loin ◽  
Texas Tech University ◽  
Eating Experience ◽  
Cooking Times

ObjectivesCooking meat using a clamshell grill has become common in university research settings due to speed, relative low cost, and acceptable repeatability. However, other cooking methods such as charbroiling and salamander grills have also become a popular method in the hotel and restaurant industry. The objective of this experiment was to evaluate the effect of different dry heat cooking methods on beef palatability across a range of USDA quality grades.Materials and MethodsA consumer panel (n = 288) was conducted at Texas Tech University. Strip loin steaks from four different USDA quality grades (Prime, upper 2/3 Choice, lower 1/3 Choice, and Select) were cooked using one of four cooking methods: electric clamshell grill (CLAM), flat top gas grill (FLAT), Charbroiler gas grill (CHAR), or Salamander gas broiler (SAL). After cooking to medium degree of doneness (70–72°C), steaks were cut into cubes (1.3-cm × 1.3-cm × steak thickness), and two cubes were served immediately to 6 predetermined consumers from each steak. Each consumer evaluated 8 samples, representing half of the 16 possible quality grades × cooking method treatment combinations. Consumers scored juiciness, tenderness, flavor liking, and overall liking using electronic ballots with the zero-point anchors labeled as extremely dry, extremely tough, dislike flavor extremely, and dislike overall extremely and the 100-point anchors labeled as extremely juicy, extremely tender, like flavor extremely, and like overall extremely. Also, consumers rated each sample as either acceptable or unacceptable for each palatability trait.ResultsThere were no interactions between the cooking method and quality grade for any of the palatability traits (P > 0.05). Steaks cooked on CHAR had greater (P < 0.05) flavor and overall liking scores, as well as a greater percentage of samples (P < 0.05) that were considered acceptable overall compared to the other cooking methods. Steaks cooked on FLAT were scored lower (P < 0.05) for tenderness and juiciness compared with all other cooking methods. Steaks cooked on CLAM, SAL, and CHAR were scored similarly for tenderness and juiciness (P > 0.05). Steaks cooked on FLAT were scored lower (P > 0.05) than CHAR and SAL for overall liking. Steaks cooked on CLAM had lower (P < 0.05) flavor liking scores than CHAR and SAL. Prime samples had greater scores (P < 0.05) than Low Choice and Select, which were similar (P > 0.05), for tenderness, juiciness, flavor liking, and overall liking, but Prime did not differ from Top Choice (P > 0.05) for any palatability traits.ConclusionThese results indicate cooking method had a significant impact on consumer palatability ratings, and those results were consistent across a range of quality grades. Even though these cooking methods are all classified as dry heat cookery methods, consumers in this study were able to detect differences in tenderness, juiciness, flavor liking, and overall liking. This may be due to increased cooking times or differing types of heat transfer possessed by the various cooking methods. These data suggest cooking steaks by CHAR resulted in the most desirable eating experience, and cooking steaks on FLAT and CLAM were less desirable. However, the low eating satisfaction of FLAT can be linked to low tenderness and juiciness, whereas CLAM liked less due to low flavor liking.

scholarly journals Effects of Dry Heat Cooking Method and Quality Grade on the Composition and Objective Tenderness and Juiciness of Beef Strip Loin Steaks

2019 ◽  
Vol 3 (2) ◽  
pp. 128-128
Author(s):  
H. R. Hall ◽  
C. A. Sepulveda ◽  
A. J. Garmyn ◽  
J. F. Legako ◽  
M. F. Miller
Keyword(s):  
Cooking Method ◽  
Dry Heat ◽  
Quality Grade ◽  
Strip Loin

Effect of Cooking Method on the Toughness of Bovine M. Semitendinosus

2012 ◽  
Vol 8 (2) ◽  
Author(s):  
Bryony J. James ◽  
Seo Won Yang
Keyword(s):  
Shear Force ◽  
Structural Changes ◽  
Microstructural Analysis ◽  
High Pressure Processing ◽  
Cooking Loss ◽  
Cooking Methods ◽  
Cooking Method ◽  
Raw Meat ◽  
Sous Vide ◽  
Environmental Sem

Three cooking methods (conventional oven roasting, sous vide and high pressure processing) were compared for their impact on toughness of bovine M. semitendinosus. Oven roasting resulted in the greatest cooking loss (31%) and highest Warner-Bratzler peak shear force (103N) as a result of the greatest shrinkage of the myofibrils and greatest loss of water (via shrinkage and through the dry cooking environment). Sous vide and HPP resulted in similar, low, cooking loss (19% and 17% respectively) with similar shrinkage of the myofibrils. The increased gelatinisation of the connective tissue when using HPP processing resulted in the least toughening of the meat with a peak shear force of 54N compared to (46N for the raw meat). Sous vide cooking also resulted in gelatinisation of the connective collagen, though not to the same extent as HPP, leading to a relatively tender sample with a peak shear force of 75N. Microstructural analysis using light and scanning electron microscopy revealed the structural changes occurring during cooking including shrinkage and increasing crimp of the fibrils. Environmental SEM in particular was able to show the enhanced gelatinisation resulting from HPP processing.

scholarly journals Effects of liver abscess severity and quality grade on meat tenderness and sensory attributes in commercially finished beef cattle fed without tylosin phosphate1

2017 ◽  
Vol 1 (3) ◽  
pp. 304-310
Author(s):  
E. J. McCoy ◽  
T. G. O'Quinn ◽  
E. F. Schwandt ◽  
C. D. Reinhardt ◽  
D. U. Thomson
Keyword(s):  
Liver Abscess ◽  
Shear Force ◽  
Sensory Attributes ◽  
Feedlot Cattle ◽  
Meat Tenderness ◽  
Post Mortem ◽  
Randomized Design ◽  
Quality Grade ◽  
Strip Loin ◽  
Treatment Structure

Abstract Strip loin steaks (n = 119) were used to evaluate the association between liver abscess severity and USDA quality grade and meat tenderness and sensory attributes of steaks from finished feedlot cattle. Steaks were used in a 3 × 2 factorial treatment structure using a completely randomized design and were collected at a commercial abattoir located in northwest Texas. All cattle were sourced from a single feedlot and fed a common diet that did not include tylosin phosphate. Treatments were USDA quality grades of Select (SEL) and Low Choice (LC) and liver abscess scores of normal (NORM; healthy liver, no abscesses), mild (M; 1 abscess less than 2 cm in diameter to 4 abscesses less than 4 cm in diameter), and severe (SV; 1 abscess greater than 4 cm in diameter or greater than 4 small abscesses). All steak samples were collected on the same day, approximately 36-h post-mortem and were cut from the left side of the carcass at the 13th rib by a trained abattoir employee. Steaks were vacuum-packaged, and aged at 3 ± 1°C for 14-d post-mortem. Warner-Bratzler Shear Force (WBSF) and Slice Shear Force (SSF) analyses were conducted and cook-loss percentage was measured. A trained sensory panel analyzed samples for juiciness, tenderness, and flavor attributes. There were no differences among liver abscess scores for WBSF or SSF (P &gt; 0.52). Warner-Bratzler Shear Force was lower for LC-SV than SEL-SV (P = 0.04). Sensory attributes of initial and sustained juiciness, and overall tenderness were all greater for LC than for SEL steaks (P &lt; 0.04) and connective tissue amount was less for LC steaks when compared to SEL (P = 0.03). Liver abscess score had no effect on any sensory attributes (P &gt; 0.70); however, there was an interaction between quality grade and liver score for myofibillar tenderness (P = 0.03). Within LC steaks, liver abscess score had no effect on myofibrillar tenderness (P &gt; 0.05), however, in SEL steaks, M steaks were more tender than SV steaks (P &lt; 0.03). These results indicate that within quality grades, meat tenderness or sensory attributes were not influenced by liver abscess score but that mild liver abscesses may affect the myofibrillar tenderness of SEL steaks.

scholarly journals 79 Cooking method and beef flavor: a multivariate approach

2019 ◽  
Vol 97 (Supplement_1) ◽  
pp. 27-27
Author(s):  
Kelly R Vierck ◽  
Jerrad F Legako ◽  
J Chance Brooks
Keyword(s):  
Volatile Compounds ◽  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Cooking Methods ◽  
Cooking Method ◽  
Flavor Compound ◽  
Lipid Degradation ◽  
Sous Vide ◽  
Strip Loin ◽  
The Impact

Abstract The objective of this study was to determine the impact of sous vide cookery followed by finishing on four dry heat cookery methods and two quality grades on beef volatile flavor compound production in beef strip loin steaks. Beef strip loins (n = 40, 20/grade) were procured from two USDA quality grades: upper 2/3rds of Choice and Select. Strip loins were aged for 21 d at 2 to 4°C. Following aging, strip loins were sliced into 2.54 cm steaks, vacuum packaged, and frozen at -20°C. Steaks were thawed, then cooked sous vide in a circulating water bath at 63.5°C for 1.5 h. Steaks were finished to a medium degree of doneness (71°C) on one of four cooking methods: charbroiler grill (CHAR), clamshell grill (CLAM), convection oven (OVEN), and salamander broiler (SALA). Steaks were immediately submerged into ice to stop cooking, vacuum packaged and frozen at -20°C until analysis. Volatile compounds (n = 73) were identified using gas chromatography-mass spectrometry and were selected from the Maillard reaction and lipid degradation pathways. Principal component analysis (PCA) was used to observe the relationships between volatile compounds and consumer ratings of beef strip loin steaks. When PCA was conducted, principal component (PC) 1 represented 50.59% and PC 2 represented 29.76% of the variation. Salamander steaks of both quality grades were the most closely associated with flavor, tenderness, juiciness, and overall liking. Charbroiler steaks were the most closely related with Maillard products, especially pyrazines, sulfur containing compounds, and pyrroles. Oven steaks were more associated with compounds associated with lipid degradation, including hexanol, hexanal, and 2-pentylfuran. Clamshell steaks were negatively associated with consumer palatability traits, which was expected, due to the poor liking ratings from consumers. These data indicate cooking method can directly impact flavor of beef strip loin steaks, regardless of quality grade

The effects of dry or wet aging on the quality of the longissimus muscle from 4-year-old Hanwoo cows and 28-month-old Hanwoo steers

2018 ◽  
Vol 58 (12) ◽  
pp. 2344 ◽  
Author(s):  
Jungmin Oh ◽  
Hyun Jung Lee ◽  
Hyun Choel Kim ◽  
Hyun Joo Kim ◽  
Yeong Gwon Yun ◽  
...  
Keyword(s):  
Glutamic Acid ◽  
Shear Force ◽  
Value Added ◽  
Cooking Loss ◽  
Lower Grade ◽  
Quality Grade ◽  
Sensory Qualities ◽  
And Gender ◽  
Meat Aging

This study was conducted to discover the differences in physicochemical and sensory qualities of beef from 4-year-old Hanwoo cows and 2-year-old Hanwoo steers after undergoing different meat aging methods. Additionally, the possibility of using 4-year-old cows as value-added aged meat was investigated. Loins from eight cows (average 51 months old) and eight steers (average 28 months old) of quality grade 2 were aged for 28 days using dry and wet aging. Analyses were conducted to evaluate meat quality, including moisture content, pH, cooking loss, shear force, nucleotides, free amino acids (FAA), and sensory evaluation. After 28 days of aging, the moisture and shear force for loins from steers and cows were reduced compared with those of non-aged meat (P < 0.05). Cooking loss was reduced by dry aging. Regardless of aging method and gender, aging decreased inosine-5ʹ-monophosphate content but increased FAA content (P < 0.05). Dry aging increased glutamic acid content in meat, and aging the meat of steer increased the content of aspartic acid and glutamic acid (P < 0.05). Before aging, sensory scores for juiciness, tenderness, flavour, and overall acceptance between cow and steer were significantly different (P < 0.05), but the differences disappeared after aging. Therefore, the quality of lower grade meat from 4-year-old cows is comparable to that of meat from 2-year-old steers after aging, regardless of the aging method used.

Relationship between animal age, intramuscular fat, cooking loss, pH, shear force and eating quality of aged meat from sheep

2006 ◽  
Vol 46 (7) ◽  
pp. 879 ◽  
Author(s):  
D. L. Hopkins ◽  
R. S. Hegarty ◽  
P. J. Walker ◽  
D. W. Pethick
Keyword(s):  
Shear Force ◽  
Small Variation ◽  
Quality Measures ◽  
Intramuscular Fat ◽  
Cooking Loss ◽  
Objective Measures ◽  
Eating Quality ◽  
Fat Percentage ◽  
Rate Of Decline

The relationships between sensory traits (tenderness, juiciness, flavour and overall liking) and objective measures, such as shear force, intramuscular fat, cooking loss, pH and animal age, were derived for M. longissimus thoracis et lumborum (LL) from 471 lamb and sheep carcasses. Tenderness could be predicted with the most accuracy (R2 = 0.24) and flavour with the highest precision (r.s.d. = 7.5 units) when using the objective measures, which may be in part due to the small variation in the range of shear force values of the samples (all carcasses electrically stimulated and meat aged for 5 days) and the use of consumer panels for the assessment of sensory traits. The ultimate pH of the LL, the rate of decline in pH in the LL or the predicted temperature at pH 6.0 were not significant predictors of the sensory traits when tested on a subsample of the carcasses. The model coefficients indicated that all sensory traits (tenderness, flavour, juiciness and overall liking) declined as shear force and age increased, and as intramuscular fat percentage decreased. This translated into a decline of 16 points on average for tenderness and 13 points for overall liking when LL samples from 68.5-month-old sheep were compared with those from unweaned lambs, when adjusted to the same level of intramuscular fat and shear force. Predictions of the sensory traits at varying levels of shear force were made and show that at 49 Newtons (N), the overall liking score would be 51 and the tenderness score 48. Derived relationships between objective meat quality measures and sensory traits suggest that to achieve a failure rate of no more than 10% for loin meat when eaten, it must have a shear force of about 27 N or less.

scholarly journals Effect of Different Cooking Method on Cooking Loss and Lipid Oxidation in Buffalo Meat

2016 ◽  
Vol 855 ◽  
pp. 70-74
Author(s):  
Phongchai Klinhom ◽  
Jitra Klinhom ◽  
Sasithorn Methawiwat
Keyword(s):  
Lipid Oxidation ◽  
Meat Product ◽  
Cooking Loss ◽  
Cooking Methods ◽  
Cooking Method ◽  
Buffalo Meat

The aim of this work was to study the influence of different cooking methods (grilling, roasting, boiling, steaming and frying) on cooking loss and lipid oxidation of buffalo meat (Semimembranosus). Cooking induces significantly cooking loss and lipid oxidation (TBARs index) in meat product (P<0.05). When the different cooking methods were examined, grilling method showed lesser extent of cooking loss and higher level of MDA concentration compared to steaming which was observed with higher cooking loss but lower level of MDA concentration (P<0.05). There were no significant differences on cooking loss and MDA concentration among the rest of the cooking methods (P>0.05). The cooking loss was found to be related to MDA level with r= -0.54 (P<0.05). It has been suggested in this study that cooking loss could be possible response to MDA level in buffalo meat product.

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