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.     

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.     

LOW-FAT, NO ADDED SALT IN RESTRUCTURED BEEF STEAKS WITH VARIOUS BINDERS

This research investigated technology for the development of a low-fat restructured beef steak devoid of added salt with texture similar to intact muscle. Low-fat (10%), low-sodium restructured beef steaks made from closely trimmed, flaked beef round muscles and tumbled with or without a binding agent were compared to boneless top loin steaks (5–6% fat). Boneless top loin steaks had greater (P < .05) shear resistance, cohesiveness, juiciness, overall desirability, percentage moisture (raw) and percentage protein (cooked) than restructured steaks. Steaks made with 3.0% modified potato starch had slightly more juiciness and moisture content (cooked) and lower expressible fluid content than all other restructured samples. Product made with 1.0% microcrystalline cellulose had lower (P < .05) juiciness scores than top loin steaks and restructured steaks made with no additives or modified potato starch. Use of 0.25% kappa-carrageenan or 1.5% surimi increased (P < .05) sensory scores for off-flavor. Steaks made with 1.5% surimi also had lower (P < .05) sensory scores for overall desirability.     

Impact of Infrared Broiling on the Thiamin and Riboflavin Retention and Sensory Quality of Salmon Steaks for Foodservice Use

Salmon steaks were broiled using infrared radiation and compared to convection oven baking. Total percent cooking losses of moisture and fat content were not significantly different. Samples broiled by infrared oven retained 87.2% and 92.6% of thiamin and riboflavin content, respectively. There were no significant differences for vitamin retention by both methods. Appearance and color of salmon steaks baked in the convection oven were rated significantly higher than infrared broiled samples. Tenderness and juiciness scores for infrared broiled steaks were significantly higher than those for convection oven baked steaks. There were no significant differences in panel scores for odor, flakiness, flavor and overall acceptability of steaks prepared by both methods.     

EFFECTS OF PAPAIN,FICIN AND SPLEEN ENZYMES ON TEXTURAL,VISUAL, COOKING AND SENSORY PROPERTIES OF BEEF BULLOCK RESTRUCTURED STEAKS1

Twelve blends were formulated from young bullocks to contain 0, 0.125, 0.250 or 0.375% spleen extract, papain or ficin enzymes. All blends were analyzed for chemical, sensory and visual properties. Control blends were superior to all enzyme treated restructured steaks for flavor desirability and overall satisfaction ratings. Type and level of enzyme significantly decreased fat and increased moisture percentages, and the enzymatic degradation of the myofibril caused emulsion instability. Cooking loss and cooking time were longer for blends made with enzymes as the protein matrix was denatured extensively. Storage time was reduced significantly with the addition of spleen enzymes and all restructured steaks were undesirable for raw appearance ratings. Restructured steaks formulated with these enzymes had reduced connective tissue amount; however, the proper level of these enzymes needs to be studied further in order to minimize the problems in binding and sensory properties.     

THE EFFECT OF SLICE THICKNESS AND MIXING TIME ON THE PALATABILITY AND COOKING CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS

Restructured beef steaks were made from chuck meat that was flaked (6 mm) or sliced at various thicknesses (2.5, 5.0 or 7.5 mm). Each formulation was mixed for 5, 10, 15 or 20 min, pressed into logs, frozen and cut into steaks. Steaks were evaluated for fat and moisture contents, cooking characteristics, and sensory attributes. Slice thickness had little effect on sensory properties; however, the restructured steaks were significantly more tender and possessed a more desirable texture and flavor than the intact chuck steaks. Restructured steaks made from meat that was mixed for 5 or 10 min were significantly more tender and received higher texture desirability and overall palatability ratings than restructured steaks made from meat that was mixed for 15 or 20 min.     

Effect of long frozen storage on the formation of triglyceride alteration compounds of pan-fried functional restructured beef steaks

The influences of pan-frying in extra virgin olive oil (EVO) and frozen storage of functional restructured beef steaks on the contents of polar material (PM) and thermal oxidation compound of the fat extracted from them were determined. Two types of functional restructured meats: 20% walnut-added (W, 13% fat) and low fat (L, 2% fat) were studied in comparison to conventional medium fat (M, 13% fat) restructured beef steaks. Differences in the PM or the thermal oxidation and hydrolytic compounds were mainly due to meat formulation with fried L samples showing the highest PM and polymer concentrations and fried W steaks the lowest. After one year of frozen storage the PM content increased in all samples but markedly in L and W steaks. Polymers decreased in L and increased in W and M steaks. Thermal oxidation compounds increased in W and M steaks while hydrolysis increased markedly in L samples. Long-term storage of all fried steaks is not recommended, whether functional of not since lipid degradation occurs. Although these alterations after one year-frozen storage are still far from their discarding limit, the consumption of just cooked functional steaks is highly recommended.     

FAT CONTENT AND SENSORY ANALYSIS OF SELECTED PORK MUSCLES TAKEN FROM CARCASSES WITH VARIOUS BACKFAT LEVELS

Sixteen carcasses from each of four last-rib backfat thicknesses (1.8, 2.3, 2.8 and 3.3 cm) were evaluated. Crude fat, moisture and protein contents were completed on the following muscles: triceps brachii, longissimus, psoas major, gluteus medius, semimembranosus, biceps femoris and semitendinosus. Boneless rib chops and fresh ham (top) steaks were broiled to 77°C and evaluated for crude fat, moisture and protein contents and for sensory attributes. In the raw state, the intramuscular crude fat content of the boneless rib chop (longissimus muscle) from the least backfat class averaged 2.9%, and when averaged over backfat, six of the seven muscles contained crude fat contents of 4.3% or below. Broiled boneless rib chops (longissimus) and fresh ham (top) steaks (semimem-branosus) averaged 4.3 and 3.5% crude fat, respectively, when averaged over backfat. Generally, sensory scores for juiciness of the boneless rib chop increased as backfat level increased. Both juiciness and tenderness of the fresh ham (top) steak increased as backfat level increased.     

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.     

The effect of cooking on the chemical composition of meat products with special reference to fat loss

The chemical composition and energy content of four product categories (sausages, restructured steaks, burgers and minced beef) were determined before and after cooking. Two cooking methods were used for each product category: sausages and burgers were fried or grilled, restructured steaks were grilled or cooked in an oven whilst mince was either boiled or lightly fried and then boiled to simulate domestic practice. Based on an initial 100 g of product and excluding the low fat products included in the survey, the average weights after cooking were 78, 73, 72 and 70 g for the sausages, restructured steaks, burgers and minced beef, respectively; average fat contents before and after cooking were 22 and 17 g for the sausages, 17 and 14 g for the restructured steaks, 25 and 16 g for the beef burgers, and 19 and 7 g for the mince; and average energy contents before and after cooking were 1215 and 1016 kJ for the sausages, 958 and 815 kJ for the restructured steaks, 1244 and 906 kJ for the burgers and 1009 and 544 kJ for the mince. For a given product type, cooking method was relatively unimportant; the cooking loss, fat loss and energy content of the cooked product being more dependent on product formulation and manufacturing process. The survey included a low fat sausage, a low fat burger, a lean mince and an extra lean mince with fat contents of 8.7, 7.5, 12.4 and 5.2%, respectively. Overall weight losses during cooking were similar to standard products, though low fat products lost proportionally more water and less fat. Frying resulted in a slight gain in fat content for the low fat sausages and burgers, based on an initial 100 g of product, though fried low fat products still had lower fat and energy contents than standard products. It is argued that national consumption figures should take into account the losses that occur during cooking to avoid overestimating fat and energy intake levels.     

RESTRUCTURED BEEF WITH FAT VARIATIONS

Prerigor beef samples from U.S. Choice Yield Grade 3 beef forequarters were excised within 1 h postmortem and converted to restructured beef steaks containing 10, 15 or 20% fat. The blended samples, regardless of fat level, were formulated with 1.0% NaCl and 0.25% sodium tripolyphosphate (STP) and stored at -20°C until evaluation at 0 and 56 days. Appearance and taste attributes were measured objectively and subjectively. Results suggested that fat content variation of restructured beef steaks with 20% fat or less had a minimal effect on color degradation and other appearance traits. These attributes were affected more by storage time than fat level. Fat content had no significant effect (P > 0.05) on the objective and subjective measurements for palatability. These data suggest that low-fat steaks can be produced without anticipation of reduced palatability as fat content decreases below 20%.     

Effects of Hot-Boning and Particle Thickness on Restructured Beef Steaks

Restructured steaks were made using hot-boned or aged beef made from sliced particles (2.5 mm or 5.0 mm thick). Beef slices were formed to make restructured steaks. The steaks were evaluated for cooking characteristics, textural properties and sensory attributes. Restructured steaks made from hot-boned beef were generally considered less tender and received lower texture desirability, flavor desirability and overall palatability ratings as compared to steaks made from aged beef. Restructured steaks made from larger meat slices (5.0 mm) were less tender and received lower texture desirability ratings than restructured steaks made with thinner slices (2.5 mm).     

Surimi-Like Products From Mutton

Surimi-like mutton products were produced using hand boned meat (HBM) and mechanically separated meat (MSM). Washing increased moisture and decreased fat and protein in surimi-like products. Collagen solubility and water holding capacity were higher for surimi-like products from MSM when compared to those from HBM. Washing reduced bone content of MSM. Percentage of 14:0, 16:0, 18:0 and 18:1 fatty acids tended to decrease and percentage of polyunsat-urated fatty acids tended to increase with washing. Acceptable restructured beef steaks with reduced salt content were produced when washed HBM or washed MSM were included.     

Effects of Blade Tenderization and Proteolytic Enzymes on Restructured Steaks from Beef Bullock Chucks

Three studies were conducted to determine the effects of blade tenderization (BT), fungal protease, ficin and papain on sensory ratings, textural properties and frozen storage life of restructured steaks from beef bullock chuck. Neither blade tenderizing of chuck muscles prior to incorporating it into restructured steaks nor the use of 0.05% or 0.10% fungal protease had an effect on the amount of connective tissue or textural properties of the cooked product. The addition of 0.10% fungal protease to restructured steaks increased the frozen storage life of the restructured steaks from 82 days (0%) to 149 days and over 157 days for 0.05%. The addition of ficin and papain had a detrimental effect on texture, flavor and overall satisfaction ratings. The methods tested in the present study are not suitable treatments for reducing the amount of detectable connective tissue in restructured steaks from beef bullock chucks.     

Extending Beef Bullock Restructured Steaks with Soy Protein, Wheat Gluten or Mechanically Separated Beef

Nine blends were formulated from young bullocks to contain 0, 10 or 20% mechanically separated beef (MSB), textured soy protein (TSP) or vital wheat gluten (VWG), (Control = no extender). All blends were analyzed for chemical, sensory and visual properties. Control and extended, restructured steaks were not different in juiciness, tenderness or cohesiveness scores or for calcium content. Blends extended with TSP or VWG had a high incidence of off-flavor and all extended, restructured steaks had less desirable visual properties than control blends. Storage life was not affected by type or level of extender. Restructured steaks extended with MSB were not equal to the control, but were superior to TSP or VWG extended steaks.     

Effect of Chloride Salts and Antioxidants on Sensory and Storage Traits of Restructured Beef Steaks

The effects of antioxidants (0.01 or 0.02% of total fat), salt level (0.375 or 0.750%) and salt type (NaCl, KCl or a 65% NaCl + 35% KCl combination) in a 2 × 2 × 3 factorial arrangement on the quality of restructured beef steaks were determined. Meat blends with 0.02% antioxidant had lower thiobarbituric acid (TBA) values than those with 0.01% after 85 to 155 days of frozen storage. Steaks with no salt (pooled across antioxidant levels) had lower TBA values than steaks with any salt type after 85 days storage or either level of salt after 155 days storage. Steaks with either level of added salt resulted in higher ratings for juiciness, saltiness and overall palatability than steaks with no added salt. Juiciness, flavor desirability, saltiness and overall palatability ratings generally were higher for restructured steaks made with NaCl or NaCl + KCl compared to those made with KCl. KCl at 35% of total salt could serve as a NaCl substitute in restructured beef steaks.     

Effects of Rapid Processing on the Chemical and Sensory Properties of Restructured Steak Made From Bull and Steer Meat

South Devon cattle (10 bulls, 10 steers) were slaughtered to determine effects of sex condition and postmortem temperature conditioning on the chemical and sensory properties of restructured beefsteak. Chucks from each left side were boned following a 4 hr delayed chill (DC, 13°C) period, while chucks from right sides were boned following a 48 hr conventional chill (CC. 2°C). Chucks were mechanically tenderized and formulated into restructured steaks. Bulls produced restructured steaks less prone to oxidative rancidity. Restructured steaks from bulls exhibited higher (P<0.01) cooking losses and Kramer Shear values. There were no differences between treatments in tenderness, juiciness, flavor, and connective tissue residue ratings; however, DC restructured steaks had lower (P<0.05) bind values than CC restructured steaks.     

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.     

Color and Color Stability of Frozen Restructured Beef Steaks: Effect of Processing Under Gas Atmospheres with Differing Oxygen Concentration

Restructured beef steaks were manufactured under gas atmospheres with differing oxygen concentration and subsequently vacuum-packaged. The effect of the different gas atmospheres on the color and color stability of frozen restructured beef steaks initially and at 1-month intervals for three months was investigated. Overall metmyoglobin concentrations for restructured beef steaks were not different (P > 0.05) from that of the intact steaks either initially or over storage time. The rates of overall metmyoglobin formation increased when oxygen concentration of the gas atmosphere was increased. Restructured steaks manufactured using pure carbon dioxide gas had the least amount of overall discoloration both initially and over storage time.     

COMPOSITION,WATER-HOLDING CAPACITY AND pH OF MUSCLES FROM PIGS SUPPLEMENTED WITH PORCINE SOMATOTROPIN (pSt)1

Eighteen pigs were injected with one of three levels of recombinant porcine somatotropin (pSt) and received no more injections 7 days before slaughter. Excised triceps brachii, psoas major, semimembranosus, semitendinosus and biceps femoris muscles were analyzed for crude fat, moisture and protein contents, pH and water-holding capacity, Generally, raw muscles from somatotropin-supplemented pigs contained less crude fat than did muscles from control animals. The crude fat content of the broiled triceps brachii and roasted biceps femoris decreased in response to somatotropin supplementation. Muscles from supplemented and unsupplemented pigs did not differ in cooked muscle moisture or protein contents, raw or cooked pH or raw muscle water holding capacity.