Influence of microwave and broiling cooking methods on quality characteristics of pre-rigor pressurized versus conventionally processed beef Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/dv13zw898

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  • This study investigated the influence of microwave and broiling cooking methods on quality parameters of portion size cuts of beef semitendinosus muscle subjected to pre-rigor pressure treatment. The pre-rigor pressurized beef was compared to conventionally processed portion size cuts. Juiciness, tenderness, and flavor were evaluated by objective and subjective tests. Objective tests included water-holding capacity, total moisture, Warner-Bratzler shear, pH, and color of the raw and cooked beef portions. Total lipids and nitrogen content were measured to determined paired sample muscle uniformity. Cooking losses, temperature/time data and electron micrographs were collected as appropriate. Juiciness, tenderness, ease of fiber separation, and flavor of the microwaved and broiled beef portions were subjectively evaluated by a six member trained panel of judges. Pre-rigor pressure treated cooked beef portions showed significantly (P<0.05) greater total moisture, pH, exterior a+ color values and subjective tenderness and ease of fiber separation scores than the untreated portions. No significant differences in interior L, a+ and b+ color values were found between pressure treated and untreated samples. Subjective juiciness and flavor scores were not significantly different between treatments. Total moisture, expressible moisture index, Warner-Bratzler shear, pH, and exterior L and a+ color values were not significantly different between the raw pressure treated and untreated beef portions. Pressure treatment resulted in a significantly higher (P<0.01) exterior b+ color value for the raw treated meat. Total moisture, drip cooking loss, interior a+ (redness) color value, and exterior L (lightness) and b+ (yellowness) color values were significantly higher (P<0.05) in the microwaved beef portions as compared to the broiled portions. Total and evaporation cooking losses were significantly lower (P<0.01) with microwave cooking than broiling in the untreated and pressure treated portions. No significant differences in expressible moisture index, Warner-Bratzler shear, pH, exterior a+ color, and interior L and b+ color values were found between microwave and broiled portions. Panelists evaluation of juiciness, tenderness, ease of fiber separation, and flavor of the beef portions indicated no significant differences between cooking methods. Although total moisture, cooking losses, and color values were significantly different between microwaved and broiled beef portions, in general, microwave and broiling cooking methods gave comparable results for quality parameters in pre-rigor pressure treated cooked beef portions. The significantly higher total moisture and tenderness of pre-rigor pressure treated cooked beef portions indicates the feasibility of this process for use by the meat industry.
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