INSTITUTIONAL COOKERY OF RESTRUCTURED BEEF STEAKS

Restructured beef steaks were cooked under four institutional cooking methodologies: oven roasting, grill frying, deep fat frying and broiling. The samples were evaluated for fat and moisture contents, cooking loss and texture. Sensory panels evaluated the steaks for texture desirability, flavor desirability, appearance and overall palat-ability. Evaluations were repeated using breaded, restructured beef steaks cooked by the four institutional methods, with grilled unbreaded steaks included for comparison. Deep fat fried, breaded and unbreaded steaks were significantly lower in moisture and higher in fat than those cooked by any other methodology. No significant differences in juiciness, flavor desirability or overall palatability were found between the unbreaded broiled, oven roasted or grilled samples. Broiled and grilled steaks were preferred for texture in the unbreaded and breaded samples. The unbreaded, deep fat fried samples received the lowest scores for all sensory attributes. Breading significantly improved the juiciness, texture and overall palatability of the deep fat fried steaks. For both breaded and unbreaded samples, grill frying was the preferred method of preparation.     

Effect of Storage and Cooking on Qualities of Loin and Top-Wound Steaks

SUMMARY— Boneless, trimmed steaks (U. S. Good) from the longissimns dorsi muscle (loin) and semimembranosus muscle (top-round) and conventionally cut loin steaks were removed 8 days post-mortem, quick-frozen and stored at −18°C to −23°C for three storage periods, 0, 6, and 9 months. Steaks were sampled at each storage period and cooked to an internal temperature of 70°C in a microwave oven and electric range. Quality was evaluated by chemical tests, sensory evaluations and cooking loss data.
Storage up to 6 months had little effect on loin steaks with the exception of TBA values, but significant changes occurred between 6 and 9 months. Loin steaks had increased cooking losses and decreased juiciness scores, percent moisture, and juice content. TBA values increased with each storage period. Top-round steaks at the 9-month period showed a decrease in collagen content and juiciness and flavor scores, and an increase in TBA values. Storage up to 9 months did not influence tenderness in either muscle.
Conventionally broiled loin steaks had higher palatability scores, cooking losses, percent moisture, percent total proteins, and lower percent total lipids than did microwave cooked loin steaks. Electronically cooked top-round steaks had higher total cooking losses and percent total proteins and lower collagen values than did conventionally roasted top-round steaks.
The qualities of boneless loin steaks did not differ significantly from those of conventionally cut loin steaks when compared at each storage period.     

Quality of Restructured Steaks: Effects of Days on Feed, Fat Level, and Cooking Method

Top rounds from steers fed grain 0, 28, or 56 days were flaked and formed into restructured steaks containing 15, 20, or 25% fat. Steaks were cooked on a browning dish in a microwave oven or broiled. Microwave-heated steaks appeared more well done, were less tender, released less moisture, and had greater cooking losses and penetration hardness and chewiness than broiled steaks. As fat level increased, tenderness, moisture release, and greasiness increased. Length of time on grain influenced Warner-Bratzler shear values but did not affect sensory scores. Results of the study suggest that the use of meat from grain-fed animals in the production of restructured steaks is feasible.     

APPLICATION OF ACTINIDIN FROM KIWIFRUIT TO MEAT TENDERIZATION AND CHARACTERIZATION OF BEEF MUSCLE PROTEIN HYDROLYSIS

The effect of actinidin on the tenderness of broiled bovine semitendinosus (ST) steaks was studied. An actinidin activity of 400 U/mL resulted in Kramer shear values and sensory tenderness scores equivalent to that produced by Adolph's papain-based meat tenderizer (18 U/mL). Both were significantly (P<0.05) more tender than steaks having no tenderizing treatment. Actinidin did not over-tenderize the steak surface as did Adolph's meat tenderizer. Hydrolysis of myofibrillar proteins in enzyme-treated steaks prior to broiling was considerably less for actinidin than for papain when using activities to attain equal Kramer shear values of broiled steaks.     

Effects of Microwave/Convection Baking and Pan Characteristics on Cake Quality

The quality of devil's food cake baked in a microwave/convection oven using different oven conditions and pan characteristics was assessed by sensory and objective methods. The most important factors were the number of layers baked at a given time and the baking pan characteristics, followed by initial oven temperatures. Crust color, moistness and cake symmetry were affected by these conditions. For example, single layers received a lower sensory score and had sticky and less red crusts than double layers. Cakes baked in glass-polyester microware pans were peaked, whereas those baked in aluminum pans were flat. Although slight differences in quality were found by both sensory and objective evaluations, all cakes were acceptable.     

Sensory Quality and Energy Use for Baking of Molasses Cookies Prepared with Bleached and Unbleached Flour and Baked in Infrared, Forced Air Convection, and Conventional Deck Ovens

Cookies were prepared with bleached and unbleached flour, two formulas, and baked in institutional deck, infrared and convection ovens to determine the effects on sensory qualities and energy for baking. Sensory qualities were evaluated by a trained panel and energy use with meters. Flour significantly (p<0.05) affected all characteristics except width of cracks; oven, all characteristics except top-grain score and number of cracks; and formula, all textural and most appearance but no flavor characteristics. Values were generally highest with bleached flour and the convection oven. Energy use in baking was greatest in the convection oven (p<0.05).     

EFFECTS OF FAT LEVEL AND COOKING METHODS ON PHYSICAL AND SENSORY CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS

Trimmed top rounds from 9 Angus steers were flaked and formed into restructured steaks containing 15, 20, or 25% fat. The steaks were cooked in a microwave oven (MW) on a preheated browning dish or broiled in a conventional oven (CO). Microwave cooking required less time and energy. Decreased time and energy for cooking also related to increased fat levels. Cooking losses and penetration hardness values were greater for the MW steaks. Cooking losses increased and penetration hardness values decreased with increasing fat level. MW steaks appeared more well-done and were harder, less moist, and more resistant to chewing. As fat level increased softness and moistness scores also increased. Consumer panelists found all steaks to be equally acceptable, suggesting the potential for the development of portion- and fat-controlled restructured steaks for microwave cooking.     

Sensory Quality of Turkey Breasts and Energy Consumption for Roasting in A Convection Oven and Reheating in Infrared, Microwave, and Convection Ovens

Determinations were made of the sensory quality of turkey breasts and energy consumption in roasting in a convection oven at 163°C and 105°C and reheating in microwave, infrared, and convection ovens. Significantly less energy was used for roasting at 105°C and in reheating in the microwave oven. Freshly roasted turkey was scored significantly higher for overall quality, lack of stale flavor, moistness of appearance, and lack of surface browning than any reheated sample, and turkey roasted at 105°C was significantly less brown and softer after reheating. Roasted aroma was less after reheating in the microwave, and fresh aroma greatest after reheating in the convection oven, but no other significant differences were related to oven.     

Cholesterol Content of Raw and Cooked Beef Longissimus Muscles with Different Degrees of Marbling

The relationships of marbling level (eight levels from “Moderately Abundant” to “Practically Devoid”) and cooking to cholesterol content of beef longissimus muscle steaks were studied. Only raw steaks with “Practically Devoid” marbling contained significantly less cholesterol (wet basis) than did raw steaks with any of the other seven marbling scores. However, steaks cooked to an internal temperature of 60° or 75°C showed no significant differences in cholesterol content among any of the eight marbling groups. The cholesterol content of cooked steaks was 22–48% higher than that of raw steaks when cooked to 60°C and 38–65% higher when cooked to 75°C; cooking reduced the weight of each steak, thereby increasing the cholesterol content of the steak expressed as a percentage of the cooked weight.     

Influence of Final Baking Technologies in Partially Baked Frozen Gluten‐Free Bread Quality

The effect of final baking in convection oven (FBC), microwave oven (FBM), and microwave oven with susceptor packaging material (FBMS) on partially baked (PB) frozen gluten‐free bread characteristics was investigated. Specific volume and crust color of loaves were measured at day 0. Bread moisture, water activity, and crumb and crust texture (at 15, 45, and 90 min after baking) were analyzed at day 0 and after 28 d of frozen storage (?18 °C). Volatile compounds from breads baked in convection oven or microwave oven with susceptor packaging material were also evaluated. Bread finally baked in convection oven or in microwave oven with susceptor packaging increased crust browning. Crumb and roll hardness increased with time after final baking (measured at 15, 45, 90 min) and after 28 d of frozen storage. Bread finally baked in microwave oven was the hardest, due to high water losses. At day 0, bread finally baked in convection oven had softer crumb than bread finally baked in microwave oven with susceptor packaging but, after 28 d of frozen storage, there were no differences between them. Moreover, FBC and FBMS rendered gluten‐free breads that could not be distinguished in a triangular test and had the same volatile compounds profile. In conclusion, FBMS could be an alternative to FBC.     

Oxidative Stability and Sensory Attributes of Prerigor Cooked Beef Steak

Beef sirloin tip steaks from 12 steer carcasses were cooked prerigor and postrigor using three heating methods and stored at 4 °C or ‐20 °C. Prerigor cooked steak had lower cook loss, higher pH, higher shear force, and sensory hardness than postrigor cooked steak. Conventional oven cooking produced the lowest cook loss for prerigor steak. Prerigor cooked steak had lower thiobarbituric acid value than postrigor cooked samples after 2 wks at 4 °C or 3 mo at ‐20 °C. Sensory warmed‐over flavor intensity scores were low and showed no differences between prerigor and postrigor cooked steaks for refrigerated or frozen samples.     

Consumer Acceptability and Quality Evaluation of Potato Strips Baked in a Radiant Wall Oven

Instrumental and sensory quality of potato strips baked in a radiant wall oven was evaluated and compared to deep-fat fried and conventional oven baked samples. Even though radiant wall oven baked potato strips had one-fourth the fat content of the deep-fat fried samples, there was no significant difference in chroma, cutting and puncture force of radiant wall oven baked and deep-fat fried samples. Consumer acceptability of radiant wall oven baked potato strips was 65.7 and 85.7% before and after revealing the nutrition facts, respectively. Both were lower than acceptability of deep-fat fried samples. However, 36.5% of consumers were willing to purchase radiant wall oven baked samples.     

Effect of Cooking Method,Distiller's Grains,and Vitamin E Supplementation on the Vitamin Content of Value Cuts from Beef Steers Fed Wet Distiller's Grains and Solubles and Supplemental Vitamin E

ABSTRACT: Vitamin E, thiamin, riboflavin, niacin, vitamin B₆, and vitamin B₁₂ concentrations of flat iron steaks and petite tenders from steers fed finishing rations containing 0% and 40% corn wet distiller's grains and solubles (WDGS) with and without supplemental vitamin E were determined. Feeding treatment groups were: 0% WDGS with basal vitamin E, 0% WDGS with supplemental vitamin E (500 IU daily), 40% WDGS with basal vitamin E, and 40% WDGS and supplemental vitamin E. Cattle can be fed 40% WDGS diets more economically than corn diets. The incorporation of 40% WDGS, with and without vitamin E, was hypothesized to have little effect on the vitamin concentrations of these value meat cuts. Flat iron steaks and petite tenders were broiled and/or grilled to 70 °C internal temperature. Mean cooking yields ranged from 68.7% to 78.2%. The majority of the vitamin concentrations of broiled and of grilled meat were significantly different (P < 0.05) from that of raw meat. Vitamin E concentrations of raw and cooked meat from steers that received supplemental vitamin E were significantly higher (P < 0.05) than those fed basal vitamin E. Significant differences in thiamin, riboflavin, vitamin B₆, and vitamin B₁₂ concentrations in raw flat iron steaks and in vitamin B₆ in raw petite tenders were observed by WDGS. Thiamin, vitamin B₆, and vitamin B₁₂ concentrations of broiled flat iron steaks were significantly different (P < 0.05) than grilled. A few differences in vitamin concentrations of the flat iron steaks and petite tenders were observed by WDGS, vitamin E supplementation, and cooking treatments, but most of the vitamin concentrations were statistically similar.     

Cholesterol and Selected Attributes of Pork Tenderloin Steaks Heated by Conventional, Convection, and Microwave Ovens to Two Internal Endpoint Temperatures

Six treatment combinations for determination of cholesterol and selected quality attributes of pork tenderloin steaks were studied with three oven types (conventional, convection and microwave) and two internal endpoint temperatures (71°C and 77°C). In general, pork tenderloin steaks heated in the microwave oven had lower evaporative loss and higher drip loss. Cholesterol (wet weight basis) of the pork steaks was not affected by oven type; however, heating to the higher internal endpoint temperature (77°C) increased (concentrated) the cholesterol. On a dry weight basis, microwave-heated steaks contained more cholesterol when compared to conventional and convection-heated samples.     

Composition and physicochemical characteristics of restructured beef steaks containing walnuts as affected by cooking method

The study was conducted to determine the influence of various cooking methods - conventional oven, microwave oven, electric grill and pan-frying on the composition and physicochemical characteristics of restructured beef steaks formulated as low fat (L, 2.0% fat), medium fat (M, 13.0% fat) and 20% added walnut (W, 12.6% fat). Composition, retention coefficients for different compounds, cooking loss (CL) and texture were affected by both formulation and cooking. There was considerable retention of moisture, fat and minerals (as ash) in W samples after cooking. CL was highest (P<0.05) in M sample and lowest (P<0.05) in W samples. Microwaved restructured steaks had higher (P<0.05) kramer shear force (KSF) and bind strength (BS), while pan-fried and conventionally oven-cooked steaks had lower (P<0.05) KSF. The thiobarbituric acid-reactive substances (TBARS) content was low in all restructured steaks but was affected by both cooking and formulation. Although cooking can change the proximal composition of steaks, lipid retention (>90%) was greatest in the case of the W sample, thus assuring that the ultimate objective of these restructured meats, namely to provide a source of walnut and walnut fat, would be successful.     

Sensory Quality and Energy Use for Scrambled Eggs and Beef Patties Heated in Institutional Microwave and Convection Ovens

Scrambled eggs (96 portions) and beef patties (96 portions) were heated in institutional microwave and convection ovens to determine energy use in heating and sensory quality of food. For both products, significantly (P < 0.01) more energy (BTU) was used for heating in the convection than in the microwave oven and respective amounts (BTU) were 28658.7 and 9385.7 for eggs; 31313.3 and 9365.0 for beef patties. All scores for sensory quality were significantly (P < 0.01) higher for eggs heated in the microwave than in the convection, but for beef patties, scores were higher for all characteristics and significantly (P < 0.01) higher for appearance, flavor, and general acceptability after heating in the convection rather than the microwave oven.     

Bakery product characteristics as influenced by convection heat flux

Energy consumption and product quality changes are often observed as the ratio of the convection to the conduction modes of heat transfer varies in industrial baking ovens. Air and oven-wall temperature profiles as well as air velocity can affect the convection/radiation heat transfer and hence the quality of the baked products. A programmable pilot-plant oven was used to establish five baking profiles by measuring the total heat flux and the convective component using a special heat flux meter called an h-monitor. The purpose was to keep the total heat flux delivered to the h-monitor constant while varying the convective component from 27% (for the standard profile) to 11%, 22%, 33% and 37% by modifying air characteristics and wall temperatures. Industrial cupcakes were baked using the five established baking profiles and then evaluated in terms of quality parameters. Compared to the standard profile, a 10% reduction in volume expansion and a 30% increase in texture properties were observed for extreme oven conditions; top colour was always darker but more uniform for the conditions with less convection. The moisture content of the middle part of the cake was always higher than that of the top, bottom and sides. Baking industries are interested in using the pilot-scale oven to modify baking profiles for the purposes of quality improvement, product development and energy savings, rather than having to engage in high-cost trial and error practices on the production site.     

Apparent Heat Transfer in a Forced Convection Oven and Properties of Baked Food

Parameters for expressing the heating performance and baking results of sponge cakes dependent on heating performance in a forced convection oven were studied. The heating performance of a forced convection oven may be expressed by the apparent heat transfer coefficient which was measured at various air temperatures and velocities. Both the air velocity and temperature of the circulating air affected the apparent heat transfer coefficient in a forced convection oven and determined the final properties of the baked food. The effects of these parameters on sponge cakes baked in the forced convection oven were observed.     

Image Analysis of Gluten-free Breads Prepared with Chestnut and Rice Flour and Baked in Different Ovens

In this study, the effects of chestnut flour and xanthan–guar gum blend–emulsifier DATEM mixture addition on macro- and microstructure of rice breads baked in conventional and infrared–microwave combination ovens were investigated by using the images obtained by a scanner and scanning electron microscopy (SEM). Pore area fraction, pore size distribution, and roundness values of pores were determined. The highest pore area fraction values were obtained in breads prepared by replacement of 46 % of rice flour with chestnut flour containing xanthan–guar gum blend–DATEM mixture and baked in an infrared–microwave combination oven. On the other hand, rice breads containing no additives or chestnut flour had the lowest pore area fraction values. Infrared–microwave combination baking increased both pore area fraction values and total number of pores. Infrared–microwave combination baking caused approximately 23–28 % increase in number of the small pores (0–5 mm²) in rice breads and 71 % increase in number of the large pores (>10 mm²) in chestnut–rice breads. The fiber content and larger starch granules of chestnut flour contributed towards the stabilization of gas bubbles resulting in better crumb structure. More homogenous pore distributions were observed when additives and an infrared–microwave combination oven were used. When microstructure of gluten-free breads was investigated, it was seen that starch granules in chestnut–rice breads baked in an infrared–microwave combination oven did not disintegrate completely.     

Turbot Fillet Sections Cooked by Microwave and Conventional Heating Methods: Objective and Sensory Evaluation

Greenland turbot fillet sections were baked in conventional and microwave ovens. The microwave oven cooked the fish faster, required less energy, and demonstrated greater relative efficiency than did the conventional oven. Solid-drip and total cooking losses were greater and Kramer shear values and evaporative loss were lower for microwave-heated fish. No differences in sensory flakiness and moisture were found between oven treatments, but microwave-heated samples were rated softer and less chewy by a trained panel. Several significant correlations were found among sensory attributes and objective measures of quality. A 39-member consumer panel indicated no differences in acceptability of turbot heated by the two cooking methods.