Cookery method and end-point temperature can affect the Warner–Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks

Yancey, J. W. S.; Wharton, M. D.; Apple, J. K.

doi:10.1016/j.meatsci.2010.11.020

Cited by 84 publications

(74 citation statements)

References 17 publications

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“…Apparently, the impact of high temperatures on meat -namely, the dehydration process and the denaturation and coagulation of meat proteins -neutralized the potential tenderization effects of wine components and equalized all steaks in terms of toughness. The cooking loss in the steaks varied from 36.24 to 37.15%, with these values being in the range of that reported in the study by Yancey et al 34 The impact of wine marination on cooking loss was negligible, which partly explains the similar water content and texture properties between treatments.…”

Section: Physicochemical Properties Of Roasted Strip Steak As Affectesupporting

confidence: 64%

Benefits of wine‐based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties

et al. 2018

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Hence, marination may be a feasible means to alleviate the potential negative effects that oxidative reactions cause to meat proteins, improve beef quality, and diversify beef cuts into a variety of safer and more flavored meat products. Among wines, ISA appeared to be most promising in terms of antioxidant protection; however, the limited consumer acceptance of steaks treated with this wine may be regarded as a drawback to be sorted out in future studies. © 2018 Society of Chemical Industry.

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Section: Physicochemical Properties Of Roasted Strip Steak As Affectesupporting

confidence: 64%

Benefits of wine‐based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties

et al. 2018

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“…Lien et al (2001) also reported that the internal cooked color of pork loin chops became progressively less reddish pink as end point temperature increased. Yancey et al (2011) also reported that steaks cooked to a 65.5°C were the reddest internally and those cooked to 76.7°C were the least red. The values for saturation index and hue angle increased (less red and more yellow) as end point temperature increased.…”

Section: Resultsmentioning

confidence: 95%

Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature

et al. 2011

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In our study effect of different end point temperature (51°C, 65°C, 71°C and 79°C) on physicochemical and storage stability of mutton chops were evaluated. The L* (lightness) value and b* (yellowness) increased (P<0.05) in cooked mutton chops than the raw mutton. The a* value (redness) decreased (P<0.05) as end point temperature increased. As internal cooking temperature increased soluble myoglobin content decreased with a corresponding increase in percent myoglobin denatured. Raw mutton chops (uncooked) had lower level of oxidation (less TBA values) than cooked mutton irrespective of storage length. Initial APC of raw and cooked mutton chops ranged from log 1.75 to log 3.73 and was lower in higher end point cooking temperature. It can be concluded that as end point temperature increased, mutton chops appear less red and raw mutton had lower level of oxidation than cooked mutton chops.

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“…However, previous research has yielded conñicting results on the effect of cookery method on cooking loss percentage. When Yancey et al (2011) compared methods of cooking ribeye steaks, they reported that the clamshell cooking method, which is similar in heat transfer to the belt grill, tended to have less cooking loss than other methods, including forcedair impingement cooking. However, Lawrence et al (2001) found when the belt grill was set to the same temperature as in the current study (163°C), cooking loss did not differ from convection cookery methods for LM steaks.…”

Section: Wbsf Ssf and Cooking Lossmentioning

confidence: 99%

Warner-Bratzler and slice shear force measurements of 3 beef muscles in response to various aging periods after trenbolone acetate and estradiol implants and zilpaterol hydrochloride supplementation of finishing beef steers

Garmyn

Knobel

Spivey

et al. 2011

Journal of Animal Science

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Our objectives were to determine the effects of zilpaterol hydrochloride (ZH) and the release rate of trenbolone acetate and estradiol-17β on the Warner-Bratzler shear force (WBSF) and slice shear force (SSF) of longissimus lumborum (LL) and the WBSF of gluteus medius (GM) and psoas major (PM) in response to various aging periods. British × Continental steers (n = 168) were assigned to treatments in a 3 × 2 factorial. The main effects of treatment were implant (no implant, Revalor-S, Revalor-XS, Intervet/Schering Plough Animal Health, De Soto, KS) and ZH (0 or 8.3 mg/kg of DM for 20 d). Slaughter group was included as a random effect to account for the variation in days on feed (153 or 174 d). Loins (n = 96) were fabricated to obtain strip loin, top sirloin butt, and tenderloin subprimals. Five 2.54-cm steaks were cut from each subprimal and assigned to 1 of 5 aging periods (7, 14, 21, 28, or 35 d postmortem). Feeding ZH increased (P ≤ 0.01) LL WBSF and SSF values at each aging period compared with controls. Implanting increased (P < 0.05) LL WBSF values at 14 and 21 d, but did not affect LL SSF values (P > 0.05). Only Revalor-S increased (P ≤ 0.05) WBSF values at 28 and 35 d compared with no implant or Revalor-XS. The percentage of LL steaks with a WBSF value below 4.6 kg did not differ (P > 0.05) between ZH supplementation or implant strategy at any aging period, and by d 28, more than 99% of LL steaks registered WBSF values below 4.6 kg. Feeding ZH increased (P < 0.05) GM WBSF values only on d 21. Implant had no effect (P > 0.05) on GM WBSF values. The percentage of GM steaks with a WBSF value below 4.6 kg did not differ (P > 0.05) between ZH supplementation or implant strategy at any aging period. Neither ZH nor implant strategy affected PM WBSF values (P > 0.05). All PM WBSF values were below 4.6 kg on d 7. The results of this study indicated that feeding ZH increased WBSF and SSF of LL steaks, regardless of the aging period; however, the percentage of steaks with WBSF below 4.6 kg did not differ because of ZH or implant. Implanting increased LL WBSF values, but not SSF values. These results showed that although differences existed between implanting, as well as ZH supplementation of British × Continental steers, 99% of LL steaks were classified as tender based on WBSF values by extending aging to 28 d postmortem. It should be noted that 21.2% of 7-d, 13.8% of 14-d, and 17.3% of 21-d ZH steaks had WBSF values greater than 4.6 kg, but 0% of nonsupplemented steaks were greater than 4.6 kg at these aging periods. However, because ZH and implants can increase retail yield of valuable subprimals, such as the tenderloin, considerable value could be captured through ZH supplementation with anabolic implants because shear force was not affected in PM steaks.

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Cookery method and end-point temperature can affect the Warner–Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks

Cited by 84 publications

References 17 publications

Benefits of wine‐based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties

Benefits of wine‐based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties

Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature

Warner-Bratzler and slice shear force measurements of 3 beef muscles in response to various aging periods after trenbolone acetate and estradiol implants and zilpaterol hydrochloride supplementation of finishing beef steers

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