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Effect of Storage and Cooking on Qualities of Loin and Top‐Wound Steaks
Author(s) -
LAW HELEN M.,
YANG S. P.,
MULLINS AUTTIS M.,
FIELDER MARY M.
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb00853.x
Subject(s) - loin , palatability , tenderness , food science , flavor , chemistry , zoology , biology
SUMMARY— Boneless, trimmed steaks (U. S. Good) from the longissimns dorsi muscle (loin) and semimembranosus muscle (top‐round) and conventionally cut loin steaks were removed 8 days post‐mortem, quick‐frozen and stored at −18°C to −23°C for three storage periods, 0, 6, and 9 months. Steaks were sampled at each storage period and cooked to an internal temperature of 70°C in a microwave oven and electric range. Quality was evaluated by chemical tests, sensory evaluations and cooking loss data. Storage up to 6 months had little effect on loin steaks with the exception of TBA values, but significant changes occurred between 6 and 9 months. Loin steaks had increased cooking losses and decreased juiciness scores, percent moisture, and juice content. TBA values increased with each storage period. Top‐round steaks at the 9‐month period showed a decrease in collagen content and juiciness and flavor scores, and an increase in TBA values. Storage up to 9 months did not influence tenderness in either muscle. Conventionally broiled loin steaks had higher palatability scores, cooking losses, percent moisture, percent total proteins, and lower percent total lipids than did microwave cooked loin steaks. Electronically cooked top‐round steaks had higher total cooking losses and percent total proteins and lower collagen values than did conventionally roasted top‐round steaks. The qualities of boneless loin steaks did not differ significantly from those of conventionally cut loin steaks when compared at each storage period.