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Colour values of cooked top‐round beef juices as affected by endpoint temperatures, frozen storage of cooked samples and storage of expressed juices
Author(s) -
Senter Samuel D,
Young Louis L,
Searcy Gayle K
Publication year - 1997
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199710)75:2<179::aid-jsfa859>3.0.co;2-0
Subject(s) - food science , lightness , chemistry , myoglobin , biochemistry , optics , physics
Juices from beef semimembranosus /adductor tissue, cooked to endpoint temperatures (EPTs) of 76, 78, 80, 82 and 84°C in a model heat‐treating system, were evaluated for changes in CIELAB L * a * b *, chroma ( C ) and hue angle ( H ) values before and after storage of the cooked meat at ‐20°C for 3 weeks and after storage of the expressed juices under N 2 at 3°C for 72 h. Increases in EPTs altered all colour values of the juices. Lightness ( L *) increased while yellowness ( b *) decreased; redness ( a *) and C decreased progressively while H increased toward the vertical axis. Storage of the expressed juices at 3°C under N 2 did not inhibit changes in a *, b *, C and H values. Regression coefficients of changes in relation to EPTs and time of storage of the expressed juices under N 2 were established. Storage of the cooked meats for 3 weeks at ‐20°C did not change any of the colour values of the juices. These data indicate that evaluations of cooked beef for doneness by colour of expressed juices must be performed immediately after expression of the juices before oxidation of the myoglobin pigments occurs. Storage of cooked meat at ‐20°C does not alter the colour of the juices, therefore, valid assays for doneness of meat in relation to juice colour can be made after frozen storage. © 1997 This article is a US Government work and, as such, is in the public domain in the United States of America