Textural Characteristics of Beef: Effects of the Heating System |
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| Authors: | PAMELA L BRADY MARJORIE P PENFIELD |
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| Affiliation: | Author Penfield is with the Dept. of Food Science, Nutrition &Food Systems Administration, Agricultural Experiment Station and college of Home Economics, Univ. of Tennessee, Knoxville, 77V 37916. Author Brady, formerly with the Univ. of Tennessee, is presently affiliated with the Dept. of Food, Nutrition &Institution Administration, Univ. of Maryland, College Park. Md. |
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| Abstract: | Textural characteristics of beef semitendinosus roasts heated in 93 and 149°C ovens to 60 and 70°C were compared with those of small samples of semitendinosus heated as cylindrical cores in glass tubes in a water bath. The small samples were heated to the same endpoint temperatures as the roasts were at rates comparable to heating at the two oven temperatures. Cooking losses varied with heating method and in some cases with endpoint temperature and rate of heating. Heating method did not affect the textural parameters of penetration hardness, cohesiveness, and chewiness and shear cohesiveness and firmness. Hydroxyproline solubilization was greater in water bath samples than in intact samples heated at the slower rate. The extent of heat-related changes and their effects on final meat quality partially is determined by the heating system. |
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