The effect of cooking methods on some quality characteristics of gluteus medius

Gök, Veli; Uzun, Tamer; Tomar, Oktay; Çağlar, Muhammed Yusuf; Çağlar, Abdullah

doi:10.1590/fst.13018

Cited by 18 publications

(13 citation statements)

References 20 publications

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“…It was previously stated that the cooking methods, kind of muscles, cooking rate, temperature, and time of cooking caused different rheological traits of beef meat ( Lawrence et al., 2001 ; McKenna et al., 2003 ; Segovia et al., 2007 ; Yancey et al., 2011 ; Fabre et al., 2018 ; Gök et al., 2018 ). Similar to our results, in an experiment of Drummond and Sun (2006) , water-cooked beef muscles had lower SF values than dry heat–cooked samples, indicating that the latter was less tender, whereas Kerth et al.…”

Section: Resultsmentioning

confidence: 99%

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The selected goose meat quality traits in relation to various types of heat treatment

et al. 2020

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The effect of water bath cooking ( WBC ), oven convection roasting ( OCR ), grilling ( G ), pan frying ( PF ) on selected physical properties of goose meat was compared in this study. A measurement of cooking loss, texture, color parameters, and sensory evaluation was carried out. The experimental material covered 96 breast muscles cut from carcasses of 17-week-old “Polish oat geese.” The kind of goose meat (with and without skin) and the type of heat treatment affected cooking loss, shear force ( SF ), and rheological parameters (hardness, cohesiveness, gumminess, and chewiness). The water bath–cooked and pan-fried samples for both kinds of meat were characterized by lower cooking loss than other ones. Goose meat with skin and subcutaneous fat showed higher cooking loss and lower SF value, hardness, gumminess, and chewiness than that without skin for all methods. The water bath–cooked samples were characterized by the lowest SF value, hardness, and chewiness for both kinds of meat. They had the highest value of L∗ parameter and were characterized by a lighter color among others, too. Pan-fried meat showed the highest value of a∗ and lowest of h o parameters; the color of these samples was redder. Moreover, the lower C values of oven convection-roasted and grilled samples showed that they were brighter. According to the Comission Internationale de l’Eclairage classification, the ΔE parameter only for G and OCR indicated noticeable color differences (<2), whereas other pairs had visible differences. The method of cooking affected sensory descriptors such as the intensity of flavor and aroma, tenderness, juiciness, springiness, cohesiveness, and overall palatability of goose meat. The goose samples of PF, G, and OCR were characterized as very good and WBC as extremely desirable overall palatability. However, in the next stage of research, there is a need to study changes in the chemical composition, the degree of lipid oxidation, and the nutritional value of this meat that underwent different methods of cooking. Only then it will be possibly to clearly determine which method of the heat treatment of goose meat is optimal.

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Section: Resultsmentioning

confidence: 99%

“…Frying obtained the highest score for juiciness, followed by WBC, oven roasting, and G methods. The effects of cooking methods (oven roasting, sous-vide) on taste, juiciness, and acceptability of beef meat were presented by Gök et al. (2018) .…”

Section: Resultsmentioning

confidence: 99%

The selected goose meat quality traits in relation to various types of heat treatment

et al. 2020

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“…Meat plays a key role in human nutrition and evolution thanks to its components, including proteins and essential micronutrients such as Zn, Se, Fe, vitamin A, vitamin B 12 , and folate [1,2]. Most often, raw meat is subjected to various cooking methods such as boiling in water, grilling, steaming, microwave radiation, and sous vide to enhance its digestibility, sensory characteristic, and to improve its hygienic quality [3][4][5]. In each type of cooking method, several changes occur as a consequence of heating, such as denaturation, aggregation, and degradation of proteins, fiber shrinkage, and collagen solubilization [5][6][7].…”

Section: Introductionmentioning

confidence: 99%

Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets

et al. 2021

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Temperature and time are two critical parameters in sous vide cooking which directly affect eating quality characteristics and food safety. This study aimed to evaluate physicochemical and microbiological properties of sous vide chicken breast fillets cooked at twelve different combinations of temperature (60, 70, and 80 °C) and time (60, 90, 120, and 150 min). The results showed that cooking temperature played a major role in the moisture content, cooking loss, pH, a* color value, shear force, and thiobarbituric acid reactive substances (TBARS). Increasing cooking temperature caused an increase in cooking loss, lipid oxidation, TBARS, and pH, while moisture content was reduced (p < 0.05). Cooking time played a minor role and only moisture content, cooking loss, and a* color value were affected by this parameter (p < 0.05). Total mesophilic aerobic bacteria, Psychrotrophic bacteria, and Enterobacteriaceae were not detected during 21 days of storage at 4 °C. Cooking at 60 °C for 60 min showed the optimum combination of temperature and time for sous vide cooked chicken breast fillets. The result of this study could be interesting for catering, restaurants, ready-to-eat industries, and homes to select the optimum combination of temperature and time for improving the eating quality characteristics and ensuring microbiological safety.

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“…Some authors [ 119 ] did not find significant differences in the acceptability, juiciness, or flavor of meats aged from 2 to 63 days, while tenderness only seemed to improve until 14 days of aging. For an M. gluteus medius cut of meat with different storage times (0, 15, and 30 days), a recent study [ 120 ] reported that all sensory scores (color, taste, texture, juiciness, odor, and acceptability) declined, with the lowest rates observed at day 30. Garmyn et al [ 32 ] observed that for beef aged for 21–84 days, aging time did not influence tenderness, while juiciness, flavor, and overall eating quality diminished with an increase in aging.…”

Section: Discussionmentioning

confidence: 99%

Beef from Calves Finished with a Diet Based on Concentrate Rich in Agro-Industrial By-Products: Acceptability and Quality Label Preferences in Spanish Meat Consumers

Angón

Requena

Caballero-Villalobos

et al. 2021

Animals

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Conjoint analysis was used to estimate the relative importance of some of the main extrinsic attributes and quality labels of beef in three Spanish cities (Córdoba, Marbella, and Santa Pola) in a study performed with 300 individuals. Consumers were segmented according to their frequency of consumption. Willingness to pay for different meats was also calculated from the conjoint analysis results. Consumer liking of beef that had been finished with an alternative concentrate rich in agro-industrial by-products and aged for three different durations as compared to conventionally finished beef was also evaluated using the same consumers. The most important attribute for Spanish consumers was the price (28%), followed by origin (25%), animal welfare certification (19%), protected geographical indication (14%), and organic agriculture certification (14%). Most consumers preferred beef from Spain at the lowest possible price and with the highest number of quality labels. Consumers were willing to pay a premium of 1.49, 3.61, and 5.53 EUR over 14 EUR/kg for organic certification, protected geographical indication, and animal welfare certification, respectively. Sensory analysis revealed that, for regular consumers, beef finished with an alternative concentrate rich in agro-industrial by-products offered several hedonic advantages (color, flavor, and tenderness) when compared to beef finished using a conventional diet, while occasional consumers did not find any difference between the two kinds of meat.

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The effect of cooking methods on some quality characteristics of gluteus medius

Cited by 18 publications

References 20 publications

The selected goose meat quality traits in relation to various types of heat treatment

The selected goose meat quality traits in relation to various types of heat treatment

Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets

Beef from Calves Finished with a Diet Based on Concentrate Rich in Agro-Industrial By-Products: Acceptability and Quality Label Preferences in Spanish Meat Consumers

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