Effect of heating rate on palatability and associated properties of pre- and postrigor muscle

Abstract

Precooked, uncured meat is not widely available to consumers, partially because of associated palatability problems and lack of published information on heat uptake under different industrial conditions. The objectives of this study were to determine the tenderness, extent of lipid oxidation, and total cooking losses in pre- and posterior beef and pork roasts heated at different rates. The muscles were cooked in stainless-steel, perforated heating chambers at oven temperatures of 150, 200, or 250 degrees C and the temperature rise during and after heating was monitored with a digital temperature recorder. Samples were vacuum-packaged, frozen at -20 degrees C for 45 d, thawed at 4 degrees C for 24 h, and reheated in 60 degrees C water for 1 h. Cooking losses, Warner-Bratzler shear force values, thiobarbituric acid values, and pH were determined. The results provide heating curves for pre- and postrigor beef and pork roasts at three oven temperatures. Prerigor samples of both species were less tender than postrigor samples (P < .05). Cooking losses were generally low in prerigor samples of both species compared with postrigor samples (P < .05). All beef samples had relatively low thiobarbituric acid (TBA) values before and after storage, whereas pork samples had relatively high TBA values before and after storage. Results indicate that prerigor cooked roasts shrink less, are equivalent or better in oxidative stability, and are less tender than postrigor cooked roasts under the conditions of this experiment.

Nonvolatile Taste Compounds in Cooked Chinese Nanjing Duck Meat Following Postproduction Heat Treatment

“…The results of moisture, crude fat, protein, sodium chloride, and pH analysis are listed in Table 1. Heat treatment after packaging decreased moisture content and pH values (Shin and others 1993), whereas protein and sodium chloride content increased. With the exception of the group treated at 99 °C, there were no significant differences ( P > 0.05) in the crude fat content of the other treatment groups.…”

Effects of Soybean Sauce and Pre-rigor Muscle on Physicochemical Properties of Frozen Hanwoo Patties

“…For these reasons, Silva et al (1993) suggested that the high water binding capacity of pre-rigor muscle resulted from a high pH and ATP content. Thus, differences in pH values between the prerigor and the post-rigor muscle could lead to the disparity in cooking shrinkage (Shin et al, 1999). As a result of the superior processing qualities of pre-rigor muscle, all samples prepared with pre-rigor muscle had a lower cooking loss.…”

Postmortem Delay Time and Heating Rate Affect Tenderness and Ultrastructure of Prerigor Cooked Bovine Muscle

“…Ray et al (1983) cooked beef semimembranosus and semitendinosus roasts and Loucks et al (1984) cooked beef semimembranosus roasts at 1 hr and 48 hr postmortem and found that shear values and sensory panel ratings showed that prerigor cooked roasts were less tender than postrigor cooked roasts. Shin et al (1993) cooked pork and beef roasts from triceps brachii in a conventional oven at 150, 200, or 250°C and reported that prerigor cooked roasts were less tender than postrigor cooked roasts.…”