Publication details

Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method

Authors

MACHARÁČKOVÁ Blanka BOGDANOVIČOVÁ Kateřina JEŽEK František BEDNÁŘ Jiří HARUŠTIAKOVÁ Danka KAMENÍK Josef

Year of publication 2021
Type Article in Periodical
Magazine / Source Meat Science
MU Faculty or unit

Faculty of Science

Citation
Web https://doi.org/10.1016/j.meatsci.2020.108270
Doi http://dx.doi.org/10.1016/j.meatsci.2020.108270
Keywords Striploin; Cube roll; Convection oven; Clamshell grill; Broiling; Roasting; Cooking conditions
Description The aim of the study was to compare cooking losses in beef (striploin and cube roll) during various cooking methods (grilling, roasting, broiling) in two different cooking devices (convection oven and clamshell grill). A total of 400 samples of meat were cooked (an internal temperature of more than 70 degrees C) and analysed. Cooking losses of slices of striploin ranged between 24.5% and 34.8%, with losses of 25.9-35.8% when whole cuts of meat were roasted. Losses fell within similar ranges (24.7-33.7%) for cube roll. Beef after 21 days of dry ageing showed generally lower cooking losses. Principal component analysis confirmed a strong negative correlation between cooking losses and salt content, saltiness and juiciness, which were positively correlated with one another. The majority of the sensory properties were positively correlated with pH, while their relationship with Warner-Bratzler (WB) test was negative. Roasting in a convection oven would seem to be the most suitable method of cooking striploin, followed by broiling in a convection oven, with grilling in last place. The highest score for the majority of sensory properties and the lowest W-B values were recorded in meat roasted in a convection oven, particularly in the meat of bulls aged for 21 days.
Related projects:

You are running an old browser version. We recommend updating your browser to its latest version.

More info