Oxidative Stability of Restructured Beef Roasts As Affected by Cooking Temperature |
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| Authors: | GC ARGANOSA JS GODBER U TANCHOTIKUL KW McMILLIN KP SHOA |
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| Affiliation: | Authors Godber and Tanchotikul are with the Food Science Dept, McMillin is with the Animal Science Dept. and Shao is with the Experimental Statistics Dept. of the LSU Agricultural Center, Baton Rouge, LA 70803. Author Arganosa is currently with the Food Science Dept. of Virginia Polytechnic Institute &State Univ., Blacksburg, Va. |
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| Abstract: | Restructured beef roasts (2.5 kg) were cooked in a water bath at 70, 85, and l00°C to an internal temperature of 65°C, then stored at 4°C for 0 and 3 days. Storage increased (p ≤ 0.05) oxidation; after 3 days storage, roasts cooked at higher temperatures had higher (p ≤ 0.05) TBA values. Sensory panelists detected more (p ≤ 0.05) warmedover flavor (WOF) due to storage; however, after 3 days there was less (p ≤ 0.05) WOF in samples cooked at 70°C than in samples cooked at 85 or 100°C. Interaction (p ≤ 0.05) between cooking temperature and storage indicated oxidation proceeded more rapidly with higher cooking temperatures during refrigerated storage. Cook yield decreased as cooking temperature increased and expressible moisture was lower (p ≤ 0.05) at 100°C than at 70°C. |
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