76D-19 |
The effects of muscle type and end-point temperature on cooking loss and meat dimensions |
E. OBUZ, Food Science Graduate Program, Dept. of Animal Sciences and Industry, Kansas State University, 216 Weber Hall, Manhattan, KS 66506 and M. E. Dikeman, Dept. of Animal Sciences and Industry, Kansas State University, 229 Weber Hall, Manhattan, KS 66506. Meat shrinks laterally and longitudinal when heated, primarily a result of fluid extrusion and evaporative losses from the surface. From an economic standpoint, it is extremely important that cooking losses and dimensional changes be minimized. The objectives of our study were to evaluate cooking losses and dimensional changes of longissimus lumborum (LL) and biceps femoris (BF) cooked to either 60 or 70°C end-point temperature. Subprimals (n=24) from USDA Choice beef carcasses were purchased, frozen 19d postmortem and sawed into 2.54-cm thick LL and BF steaks and were trimmed to be rectangular in shape to better measure meat dimensions. The thickness, length, and width of each steak were measured before and after cooking. Density was calculated from linear dimensions. Steaks were cooked on MagiKitch’n® electric belt grill at 93°C to either 60 or 70°C. Thaw loss and cooked density were also evaluated. Cooking losses increased with endpoint temperature (P<0.01). BF required more time to cook than LL (P<0.05). The width of BF steaks decreased 12.2%, whereas that of LL decreased 6.3%. LL steaks became shorter (P<0.01) than BF steaks. The thickness of BF steaks decreased 25.6%, whereas that of LL steaks decreased 23.3%. The volume of BF or LL steaks decreased with end-point temperature (P<0.05). BF had 5.7% thaw loss, whereas LL had 4.5%. LD was denser than BF (P<0.05) before cooking. Cooking increased the density for either BF or LD. Steak size at the time of serving might affect consumer’s first impression. Following dimensional changes upon cooking might provide useful information for optimizing these parameters, thus increasing consumer satisfaction
Session 76D, Muscle Foods II
|