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PRESSED TENDERLOIN STEAK QUALITY AS INFLUENCED BY ANATOMICAL LOCATION, STORAGE TIME AND INTERNAL TEMPERATURE PRIOR TO COOKING
Author(s) -
ROBERTS J. E.,
FIELD R. A.,
REN A. BOO,
MEYERS T. G.
Publication year - 1976
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.1365-2621.1976.tb14397.x
Subject(s) - palatability , moisture , food science , chemistry , zoology , biology , organic chemistry
The effects of steak location, storage time and precooking internal temperature upon steak quality were evaluated. Steaks from the anterior ends of the tenderloins were darker in color and displayed greater surface moisture than steaks from the posterior ends. Fresh‐processed tenderloin steaks displayed more surface moisture than steaks from tenderloins stored 6 or 12 months. Warner‐Bratzler shear values increased with storage. Steaks which were broiled starting at 1°C had less total thaw and cooking loss than steaks broiled frozen (‐10°C) or thawed (24°C), but greater muscle separation occurred in thawed steaks. Palatability was not adversely affected by steak location, storage time or steak temperature prior to cooking.