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Textural Characteristics of Beef: Effects of the Heating System
Author(s) -
BRADY PAMELA L.,
PENFIELD MARJORIE P.
Publication year - 1981
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.1365-2621.1981.tb14567.x
Subject(s) - chewiness , chemistry , penetration (warfare) , materials science , food science , composite material , mathematics , operations research
Textural characteristics of beef semitendinosus roasts heated in 93 and 149°C ovens to 60 and 70°C were compared with those of small samples of semitendinosus heated as cylindrical cores in glass tubes in a water bath. The small samples were heated to the same endpoint temperatures as the roasts were at rates comparable to heating at the two oven temperatures. Cooking losses varied with heating method and in some cases with endpoint temperature and rate of heating. Heating method did not affect the textural parameters of penetration hardness, cohesiveness, and chewiness and shear cohesiveness and firmness. Hydroxyproline solubilization was greater in water bath samples than in intact samples heated at the slower rate. The extent of heat‐related changes and their effects on final meat quality partially is determined by the heating system.