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Effects of Mechanical Tenderization and Cooking Treatments upon Product Attributes of pre-and post-Rigor Beef Roasts

1984; Oxford University Press; Volume: 58; Issue: 3 Linguagem: Inglês

10.2527/jas1984.583626x

1544-7847

L. J. Loucks, Francis Earl Ray, B. W. BERRY, Eldin A. Leighton, D. G. Gray,

Animal Behavior and Welfare Studies

Paired sides of 15 steer carcasses (average Standard to low Choice quality) were used to evaluate the influence of mechanical blade tenderization (MT) upon tenderness, cooking time and losses, and dimensional changes of roasts from prerigor (hot-boned and cooked 1 h post-exsanguination, HB) and postrigor (cold-boned and cooked 48 h postexsanguination, CB) bovine semimembranosus (SM) muscles. The effect of using various low-temperature, longduration cooking methods was also investigated. The initial temperature of cooking was 57 C and raised to 79 C during the cooking period or until an internal roast temperature of 66 C was reached. Subsequently (18 h), samples were removed for Warner-Bratzler shear (WBS) determination and a trained taste panel (TP) evaluation. Mechanically tenderizing prerigor roasts did not improve tenderness (P>.05), but improved tenderness (P<.01) of postrigor roasts was noted (WBS, TP). Mechanically tenderized, CB roasts required 6.3 min/kg (P<.01) more cooking time than the control (C), nontenderized, CB roasts from the paired sides. Cooking losses were highest (P<.05) for postrigor roasts and MT had no influence (P>.10) upon cooking losses. Taste panel evaluations indicated CB, MT roasts were the most tender (P<.01) and CB, MT and CB, C roasts were superior in tenderness (P<.01) to the HB, MT and HB,C product. However, HB roasts scored consistently higher (P<.01) than CB roasts for juiciness in all cooking treatments. The HB and CB roasts from the high-temperature, short-duration treatment (CM1) had higher juiciness scores than roasts cooked for longer duration (CM2 and 3). Panel scores for connective tissue amount were lower (P<.05) when MT was utilized. Boning method and blade tenderization exerted a major effect (P<.01) on seasoning intensity scores. Hot-boned roasts were consistently rated higher in seasoning intensity than CB roasts.