Effect of ageing method, ageing period, cooking method and sample thickness on beef textural characteristics

Abstract

The effect of the ageing method (bone-in or boneless), ageing period (7 or 14 days), cooking method (grilling or water bath preparation) and sample thickness (1, 2 or 4 cm) on the meat texture characteristics of the longissimus thoracis muscle of six young, commercial bulls was measured using a texture analyser incorporating compression and Warner-Bratzler devices. The sarcomere length of the raw meat and cooking losses were also recorded. The ageing method and ageing period had more influence on the textural properties studied than either the cooking method or sample thickness. Cooking losses were, however, mainly influenced by the cooking method. Although the cooking method had no significant effect on meat toughness, the meat tended to be tougher when grilled than when prepared in a water bath. Meat tenderness mainly improved during the first week of storage.

Microwave vs. convection heating of bovine Gluteus Medius muscle: impact on selected physical properties of final product and cooking yield

“…The degree of protein denaturation, which implies the change in their structure, is mainly related to the rate of heat flux penetration to the surface of meat portion, as well as the heat conduction inside the product during thermal treatment (Panea et al, 2008). During the heating of meat, the denaturation of major proteins, such as myosin, sarcoplasmic protein, collagen and actin occurs at different temperatures (Ishiwatari et al, 2013).…”

“…Temperature difference between heating medium and meat surface has a significant effect on the rate and extent of protein structure changes. In the meantime, thermal processing can usually influence the sensory properties of the final product (Drummond & Sun, 2006;Panea et al, 2008). Thermal processing of food is defined as the delivery of heat to the products.…”

Use of electrical stimulation and chilling to enhance meat tenderness of heavy lambs

“…This difference could be due to different cooking methods resulting overall in more important cooking losses in the present study (around 30%) compared with the previous one (around 20%), albeit in the range reported by other studies (Safari et al 2002;Hopkins et al 2006). Cooking methods have been shown to influence cooking loss in beef (Panea et al 2008).…”

Cortisol Hormone Concentration and Meat Quality of Beef Cattle Stunned by Captive Bolt Stun Gun before Slaughtering

“…Cooking method has the most important effect on cooking loss with several influencing variables consist of meat surface, heat transfer method, and internal temperature (Panea et al, 2008). Soeparno (2005) reported that body area from which the muscle is sampled also influences cooking loss.…”