Effect of Long Low Temperature-Short High Temperature Cooking Cycle on Physicochemical Properties of Beef

Abstract

A two-step heating process, long low temperature-short high temperature cooking cycle, is used to maximize fat reduction in roast beef. First, the beef was cooked at a low temperature for a long time; then, it was cooked at a higher temperature for a short time. The study examines cooking loss, fat content, texture, and inosine 5'-monophosphate (IMP) production of cooked meat under different heating conditions. In an oven, the internal temperature of the meat increased to a transition point of 48 or 54℃ at oven temperatures of 80 or 100℃ and reached 60℃ at 220℃. The fat was reduced by up to 44.2% compared to 27.8% under conventional roasting conditions. In addition, the two-step heating process kept the meat tender and juicy but improved IMP content.

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

“…Thermal processing of food is defined as the delivery of heat to the products. Increment in temperature can be achieved by heat transfer through conduction (Kerth et al, 2003), convection (Kondjoyan et al, 2006;Ko et al, 2011) and radiation (Shilton et al, 2002). Traditionally, food is heated by conduction and/or convection.…”

Kinetic of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking

“…Protein denaturation reduces water holding capacity, shrinks muscle fibers, and causes connective tissue degradation, subsequently leading to a harder texture [Ovissipour et al, 2013]. The denaturation of actin and myofi brillar proteins decreases tenderness, while the gelatinization of connective tissue makes the meat tender again [Sanghoon et al, 2011].…”

Determination of optimum oven cooking procedures for lean beef products

“…No differences related to cooking method were found in cooking yields. However, Ko et al (2011) found greater cooking loss in a two-step oven heating process (long low temperature and finishing with short high temperature) than conventional forced-air convection oven in beef LL.…”

“…Some researchers (Powell et al 2000;Jeremiah and Gibson 2003;Ko et al 2011) have investigated cooking protocols (i.e., braising, holding, etc.) within forced-air convection ovens to fixed or variable end point temperatures.…”