Effect of Extended Cook Times on Certain Physical and Chemical Characteristics of Beef Prepared in a Waterbath

Dinardo, M. E.; Buck, E. M.; Clydesdale, F. M.

doi:10.1111/j.1365-2621.1984.tb13225.x

Cited by 18 publications

(20 citation statements)

References 14 publications

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“…Warner-Bratzler Shear values were similar among the cooked roasts and control ( Table 2). The Warner-Bratzler shear values obtained for the conventional and waterbath cooked roasts were comparable to those reported by Dinardo et al (1984) and Stites et al (1989). Smokehouse roasts took the longest to cook and were exposed to moving air during the process, but the roasts did not have a significantly higher cooking loss compared to the other cooked roasts ( Table 2).…”

Section: Resultssupporting

confidence: 79%

Thiamin Retention and Other Characteristics of Cooked Beef Loin Roasts

Cooksey

Klein

McKeith

1990

Journal of Food Science

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Beef loin roasts were prepared by three procedures that simulated home, foodservice or commercial methods for precooking meat prior to vacuum packaging. Roasts were prepared by conventional electric (176.5"C), cook-in-package waterbath (70°C water), or smokehouse (ambient temperature) heating. Yield, thiamin, fat, water content, and Instron tenderness of roasts were determined. Raw roasts had higher (P ~0.05) water and free water content. All cooked roasts were significantly lower in thiamin content (dry, fat free basis) and thiamin retention (true and dry, fat free basis) than raw roasts (PO.OS), suggesting that most heat processing treatments used for precooking packaged meat result in similar quality products. INTRODUCTIONTHE INCREASING VOLUME of precooked vacuum packaged beef products on the market and their potential use in restaurants and foodservice operations indicates the need for more detailed information regarding their quality and nutrient retention. Studies of nutritional quality in cooked meats show that heat processing results in vitamin losses that can range from 2 to 5% for stable vitamins such as niacin to as much as 40% for more labile vitamins such as thiamin and folacin (Klein et al., 1984). Due to its heat lability thiamin is considered an indicator of general vitamin retention in food. Since beef is an important source of these nutrients in the American diet, processes that conserve nutritional value are desirable.In the home, beef roasts are traditionally heated in an oven, leftovers are wrapped in aluminum foil and stored in a refrigerator. Smokehouse and waterbath heating are used by meat processors as methods of cooking processed meat products. Buck et al. (1979) found that roasts cooked in a waterbath had a faster rate of heating, greater yield and were more tender than roasts heated in a dry oven. Meats that are heated in a smokehouse are usually vacuum packaged after processing and waterbath cooked meats are vacuum packaged, cooked and stored in the same package. The objectives of our investigation were to determine whether the packaging and cooking process had any effect on thiamin retention in precooked beef roasts and to determine what effects the packaging process had on water holding capacity (expressed as percent free water), moisture, fat, cooking loss, yield, and tenderness of precooked beef roasts.

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Section: Resultssupporting

confidence: 79%

Thiamin Retention and Other Characteristics of Cooked Beef Loin Roasts

Cooksey

Klein

McKeith

1990

Journal of Food Science

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“…Shear force values, however, showed a small decrease for muscles from the round (Dinardo et al, 1984). The cooking times used by these workers (Dinardo et al, 1984) were considerably shorter than the cooking times used in this present paper. This suggested that much of the gain in increased tenderness with extended cooking could be counterbalanced by significant losses in juiciness and flavor.…”

Section: Interpretation Of Resultscontrasting

confidence: 64%

“…Cooking losses of about 30% would occur in 48 hr at 60°C and, if a further cooking was required, then total losses as high as 40% might be expected. Dinardo et al (1984) have recently shown that holding meat at 60°C for up to 4 hr decreased subjectively determined juiciness and flavor without having any significant effect on tenderness. Shear force values, however, showed a small decrease for muscles from the round (Dinardo et al, 1984).…”

Section: Interpretation Of Resultsmentioning

confidence: 99%

“…Dinardo et al (1984) have recently shown that holding meat at 60°C for up to 4 hr decreased subjectively determined juiciness and flavor without having any significant effect on tenderness. Shear force values, however, showed a small decrease for muscles from the round (Dinardo et al, 1984). The cooking times used by these workers (Dinardo et al, 1984) were considerably shorter than the cooking times used in this present paper.…”

Section: Interpretation Of Resultsmentioning

confidence: 99%

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Some Effects on the Mechanical Properties of Meat Produced by Cooking at Temperatures between 50° and 60°C

Beilken

Bouton

Harris

1986

Journal of Food Science

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Peak force (PF) shear values obtained for stretched muscles from beef animals of three ages (2-3 months, 2-6 year and 12-17 years) decreased when heated for 1 hr at temperatures above SO', 55" and 60°C respectively. PF values obtained for veal muscles were unaffected by heating at 50°C for up to 8 hr but rapidly decreased with increased time of heating at 55" or 60°C. The decrease in shear values with heating time was still evident after the connective tissue contribution was eliminated by a further cook at 80°C. Samples from the oldest animals required 24-48 hr at 60°C to produce a large decrease in the connective tissue contribution. Tenderization by prolonged cooking at 5G6O"C was achieved by accelerated aging of the myofibrillar structure and, at 2 SS'C, by a weakening of the collagenous connective tissue also.

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“…Moreover, few publications dealt with the storage stability of these products (Church & Parsons, 1993; Hansen et al ., 1995). However, a number of investigations about technological characteristics, sensory quality and shelf‐life stability of s ous vide and vacuum cook‐in bag meat have been published (Buck et al ., 1979; Dinardo et al ., 1984; Smith & Alvarez, 1988; Stites et al ., 1989; Cooksey et al ., 1990; Hansen et al ., 1995; Bertelsen & Juncher, 1996; Church, 1996; Thorsell, 1996; Palka & Daun, 1999; Vaudagna et al ., 1999; Church & Parsons, 2000).…”

Section: Introductionmentioning

confidence: 99%

Sous videcooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability

Vaudagna

Sánchez

Neira

et al. 2002

Int J of Food Sci Tech

134

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Beef muscles were sous vide cooked by applying different low temperature‐long time treatments and changes in their physical properties were measured. The effects of selected treatments on pasteurization values and chilled storage stability were investigated. The results obtained indicated that cooking weight loss increased and shear force values decreased as the treatment temperature was raised from 50 to 65 °C, while processing times (90–360 min) did not have a significant effect on these variables. The colour parameter a was strongly affected by the different treatments. The pasteurization values obtained were enough to inactivate vegetative cells but were insufficient to achieve a significant reduction of Clostridium botulinum spores. The microbial quality of the product remained acceptable during the storage period. Over the storage time, thiobarbituric acid reactive substance (TBARS) numbers were significantly affected by the thermal treatment applied. Maximum TBARS values obtained were lower than those reported for meat processed without vacuum. Cooked beef flavours for all treatments decreased uniformly after 21 days of storage.

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Effect of Extended Cook Times on Certain Physical and Chemical Characteristics of Beef Prepared in a Waterbath

Cited by 18 publications

References 14 publications

Thiamin Retention and Other Characteristics of Cooked Beef Loin Roasts

Thiamin Retention and Other Characteristics of Cooked Beef Loin Roasts

Some Effects on the Mechanical Properties of Meat Produced by Cooking at Temperatures between 50° and 60°C

Sous videcooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability

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