Effect of Dry and Moist Heat Treatments on Selected Beef Quality Factors

Abstract

Pieces of beef semimembranosus muscle, relatively uniform in weight and shape, were deep-fat fried /OF/, oven-roasted (OR), oven-braised (OS) and pressure-braised (PBI at 1Opsig to an internal temperature of 70°C to investigate he effects of dry and moist heat on selected characteristics of beef. Rate of heat penetration, cooking time, cooking losses, total moisture, press fluid, water-holding capacity and juiciness varied lP < 0.01) and apparent degree of doneness varied lP < 0.05) among the 4 heat treatments.Warner-Bratzler shear, color-difference, flavor, tenderness and over-all acceptability were not affected significantly by treatment. OR pieces had the slowest rate of heat penetration and the longest cooking time, highest values for total moisture, press fluid, water-holding capacity and juiciness. For those measurements, OB pieces always ranked next to OR pieces, followed by DF and PB pieces. OR pieces appeared less well-done than meat given the other treatments.For every heat treatment, there was an excellent relationship between rate of heat penetration and cooking time. For PB pieces, rate of heat penetration was moderately related to total moisture, press fluid, juiciness and apparent degree of doneness, and highly related to cooking losses. It appeared that tenderness and flavor influenced over-all acceptability scores more than juiciness or apparent degree of doneness. Differences between values for selected characteristics of raw muscle and of muscle subjected to each treatment were not significantly different from each other.

Conventional and Microwave Heating of Beef: Use of Plastic Wrap1

“…It is known that the rate of heat penetration of meat depends on energy rate; transmission rate; size and shape of sample; composition and distribution of lean, fat, connective tissue, and bone (Paul and Palmer, 1972, p. 425). Research on cooking meat covered and uncovered showed that steam conducts heat more rapidly than air (Harrison, 1943;Schock, Harrison, and Anderson, 1970). Changes in meat are caused by heating and melting of fat, and protein denaturation and coagulation which lessens the water-holding capacity of the tissue.…”

Quality of Restructured Pork Roasts as Influenced by Salt, Phosphate and Roasting Environment

“…Roasts cooked in a moist environment cooked more rapidly and had a lower cooked pH value (P<O.O5) than roasts cooked in the dry environment (Table 2). Meat reaches a specific internal temperature faster in a moist environment than in dry air (Schock et al 1970;Ferger et al 1972). Buck ef al.…”

“…In a moist cookery environment, the external surface will not exceed lOOC, whereas in a dry environment, the external surface may well exceed 1OOC. Cooking environment (moist versus dry) has been shown to alter cooking times, palatability, yields and moisture content of intact muscle roasts (Schock et al 1970;Ferger et al 1972;Buck et af. 1979).…”

Oxidative Stability of Restructured Beef Roasts As Affected by Cooking Temperature

“…Cook yield and expressible moisture were higher at 70°C than at 100°C (Table 1). Others have found that higher cooking temperatures resulted in lower cook yield (Taki, 1965;Schock et al, 1970;Laakkonen, 1973).…”