The Meat Searing Process: Is Sealing in Juices Fact or Fiction?

Barber, Nelson; Broz, Charles

doi:10.1080/15428052.2011.581927

Cited by 4 publications

(5 citation statements)

References 8 publications

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“…In the present study, the amount of sarcoplasmic protein, also known as the water‐soluble protein fractions of meat, and water content was also detected at lower levels in the sealed samples in parallel with cooking loss results (Data not shown). Similar to our research findings, there are several studies in the literature showing that the sealing process causes an increase in cooking loss of meat (McGee, 2007; Vasanthi et al ., 2007; Barber & Broz, 2011; Cho et al ., 2020). In addition, Cho et al .…”

Section: Resultsmentioning

confidence: 99%

“…Sealing is based on the principle that the proteins on the meat surface form a denatured layer as a result of the rapid application of heat to meat (Erdo gan, 2005). This process is usually performed by heating meat surface at temperatures between 160 and 250 °C (Bab€ ur & G€ urb€ uz, 2015) and results in visually more attractive and delicious meat products as a consequence of the Maillard reaction (Barber & Broz, 2011). Sealing is often applied as a preparatory step in various cooking methods (Labensky & Hause, 2007).…”

Section: Introductionmentioning

confidence: 99%

“…loss (Kerth et al ., 2013). Conversely, there are also studies in the literature showing that although sealing improves the flavour of meat through the Maillard reaction, it reduces juiciness (McGee, 2007; Barber & Broz, 2011; Cho et al ., 2020) or does not affect the juiciness of the meat (Beard & Callvert, 2001; Yoo et al ., 2020). This suggests that new studies are needed to evaluate the controversial effect of sealing on juiciness of the meat.…”

Section: Introductionmentioning

confidence: 99%

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The effect of sealing process on the textural and sensory properties and protein profile of cooked meat

Kilic,

Oz,

Turhan

et al. 2023

Int J of Food Sci Tech

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SummaryThis work aimed to determine the effect of sealing process at different internal temperatures on the cooking loss, lipid oxidation, textural, and sensory properties, as well as the protein profile of cooked meat. For this aim, four different groups were formed. The control group was not sealed, while the other three groups were sealed until their internal temperature reached 20, 30, and 40 °C. Then, all samples were baked until their internal endpoint temperature reached 71 °C to ensure food safety. The lowest cooking loss (11.57%) was detected in the control group, and increased sealing core temperature resulted in an increase in cooking loss. The sealing did not show a significant effect (P > 0.05) on the TBARS value. On the other hand, myofibrillar and sarcoplasmic protein profile were influenced by sealing. Myofibrillar protein profile showed that protein denaturation rate was higher in groups sealed at the internal temperature of 30 and 40 °C. The sealing process affected only the hardness value among the textural properties examined. With the sealing process, the hardness value of the meat significantly (P < 0.05) reduced and the lowest hardness value was determined in the sample sealed at the internal temperature of 20 °C. Sealing positively affected the overall acceptability score of the samples, and the samples sealed until their internal temperatures reached 30 and 40 °C had higher overall acceptability scores.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The effect of sealing process on the textural and sensory properties and protein profile of cooked meat

Kilic,

Oz,

Turhan

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

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“…As well, the constant temperature will also ensure that the surface of the meat becomes brown due to a higher production of Maillard end products. Temperatures above 110°C and low water activity facilitate the Maillard reaction (Whitfield and Mottram 1992) and this would be increased if searing occurs through direct contact surfaces (e.g., grill or pan; (Barber and Broz 2011). Due to less efficient to heat transfer in small roasts (longer cooking times and increased cooking loss), the internal color was not uniform and the external browning score tended to increase.…”

Section: Discussionmentioning

confidence: 99%

Determination of optimum oven cooking procedures for lean beef products

Rodas‐González

Larsen

Uttaro

et al. 2015

Food Science & Nutrition

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In order to determine optimum oven cooking procedures for lean beef, the effects of searing at 232 or 260°C for 0, 10, 20 or 30 min, and roasting at 160 or 135°C on semimembranosus (SM) and longissimus lumborum (LL) muscles were evaluated. In addition, the optimum determined cooking method (oven‐seared for 10 min at 232°C and roasted at 135°C) was applied to SM roasts varying in weight from 0.5 to 2.5 kg. Mainly, SM muscles seared for 0 or 10 min at 232°C followed by roast at 135°C had lower cooking loss, higher external browning color, more uniform internal color, and were more tender and flavorful (P < 0.05). Roast weights ≥1 kg had lesser cooking loss, more uniform internal color and tender compared to 0.5 kg (P < 0.05). Consequently, roasting at low temperature without searing is the recommended oven cooking procedure; with best response from muscle roast weight ≥1 kg.

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“…Another study showed that searing did not affect the juiciness of the meat, but only improved flavor through the Maillard reaction and browning (Barber and Broz, 2011). As indicated above, the effect of searing on meat quality, especially juiciness, is still controversial.…”

Section: Introductionmentioning

confidence: 98%

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

Yoo¹,

Kim²,

Yong³

et al. 2020

Food Sci Anim Resour

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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.

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The Meat Searing Process: Is Sealing in Juices Fact or Fiction?

Cited by 4 publications

References 8 publications

The effect of sealing process on the textural and sensory properties and protein profile of cooked meat

The effect of sealing process on the textural and sensory properties and protein profile of cooked meat

Determination of optimum oven cooking procedures for lean beef products

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

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