Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak

Abstract

The purpose of the present study was to evaluate the sensory and instrumental quality of thawed beef steak prepared by searing and oven cooking. Beef purchased in the local market was divided into two groups; one group was cooked in a 180℃ oven until the internal temperature reached 60℃, and the other group was oven cooked until 35℃, then cooked in a 250℃ pan until the internal temperature reached 60℃. Despite a noticeable change in appearance due to the high temperature of the searing, there was no significant difference in juiciness, water content, and cooking loss between the searingcooked and the oven-cooked steaks. However, in searing cooking, both scores of overall flavor and roast meat flavor were significantly higher than those of oven cooking. In the searing-cooked steak, the reducing sugar, which is a reactant of the Maillard reaction, was lower and Maillard-reaction products were higher than oven-cooked steak. From our results, it can be concluded that searing does not improve juiciness of the steak, but improves the flavor of beef steak due to higher levels of Maillard reaction products.

Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef

“…Pyrazines are mainly derived from the Maillard reaction, which requires high temperatures above 110°C in meat [ 26 ], and the formation of these compounds increases at elevated surface temperatures [ 24 ]. Yoo et al [ 27 ] reported that the searing of beef steaks at 250°C increased meaty and roasted aromas compared to oven-cooking 180°C, due to the increased occurrence of the Maillard reaction. Furthermore, 2,3- and 2,5-dimethylpyrazine and methylpyrazine were present in significantly higher quantities in dry-aged beef when cooked by grilling compared to wet-aged beef (data not shown).…”

“…Meat color can provide information about the eating quality of meat to consumers [ 8 ]. For example, browned surface color can be utilized as an indicator of the Maillard reaction and caramelization, and the internal cooked color can indicate the doneness of meat [ 27 , 28 ]. The degree of doneness was further evaluated through a descriptive sensory analysis, as discussed below.…”

“…In the result of present study, the surface of grilled dry-aged beef showed higher degree of doneness compared to that of oven-roasted one cooked at 230°C. During grilling or roasting, crust can be formed at the dried surface of meat [ 27 ] which might reduce the moisture permeability [ 30 ]. If higher heat transfer efficiency of grilling is considered than oven roasting in this study, crust of beef may potentially help increase the juiciness.…”

“…The relationships between internal meat color and roasted flavor with overall acceptability were also significant, respectively, when using linear mixed model. As the brown surface color indicates the degree of caramelization and the point of consumption [ 27 , 28 ], the positive correlation between the degree of doneness and overall acceptability is natural. The sensory scores of meat color and roasted flavor suggest that grilling instead of oven roasting would be effective for dry-aged beef ( Table 4 ).…”

Effect of Searing Process on Quality Characteristics and Storage Stability of Sous-Vide Cooked Pork Patties

“…Searing process causes meat surface dehydration, which increases the Maillard reaction development [9,22]. The extent of Maillard reaction development affects the brownness of the meat surface, and consumers generally prefer brown-surfaced steaks or patties rather than those with paler surface [3].…”