No abstract

Beef semimembranosus and semitendinosus muscles were removed prerigor (1 hr postmortem) and postrigor (7 days postmortem) to evaluate the effects of steam, hot water vat, and convectional electric cookery upon length, width, and depth changes, cooking losses, shear force values, and time required to heat product to an internal temperature of 68°C. Roasts cooked prerigor were significantly shorter and thicker than those cooked postrigor. Cooking losses were significantly lower (6.5%) with prerigor roasts. Lower shear force values were obtained from roasts cooked postrigor; than prerigor. Prerigor cooked roasts by steam or convectional electric had lower shear force values than prerigor roasts cooked in hot water. Because of inherent higher temperature, prerigor roasts required 22% less cooking time than chilled postrigor roasts (93 vs 120 min/ kg). Precooking HB beef, regardless of cooking method, does not appear feasible due to increased toughness, produced by the shortening of the muscles during cooking, that may be a result of heat stimulated contractions of heat rigor during cooking.

No abstract

Sensory and physical characteristics were determined on beef semimembranosus and semitendinosus muscles removed and cooked either 1.5 hr post-exsanguination or after 7 days of chilling by either steam, hot water vat or convectional electric cookery. The effects of cookery method on sensory and physical characteristics were not statistically significant (P>O.Ol). Hot-boned roasts from both muscles served as cubes had higher shear force values, higher amounts of connective tissue (sensory panel), and lower tenderness and higher juiciness scores than cold-boned cooked roasts. However, no differences in sensory characteristics were found between hot-and cold-boned cooked semitendlnosus roats evaluated in a thinly sliced form. These results suggest that acceptable tenderness in beef roasts cooked hot-boned may be achieved when the product is used in a thinly-sliced or similar form.