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Characteristics of Pre‐Rigor Pressurized Versus Conventionally Processed Beef Cooked by Microwaves and by Broiling
Author(s) -
RIFFERO L. M.,
HOLMES Z. A.
Publication year - 1983
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.1365-2621.1983.tb10740.x
Subject(s) - tenderness , lightness , flavor , food science , color difference , moisture , chemistry , mathematics , zoology , biology , engineering , physics , optics , electrical engineering , organic chemistry , filter (signal processing)
Eighty‐six grams paired beef semitendinosus portions processed either conventionally or by pre‐rigor pressure were broiled or microwave cooked. Pre‐rigor pressure‐treated cooked beef portions were higher (P < 0.05) than untreated portions in total moisture, pH, exterior color a+ values and subjective tenderness and ease of fiber separation scores than did the untreated portions. Total moisture, drip cooking loss, interior a+ (redness) color value, and exterior L (lightness) and b+ (yellowness) color values were significantly higher in the microwaved beef portions as compared to the broiled portions. Neither juiciness nor flavor of samples were influenced (P < 0.05) by treatment or by cooking method.