Palatability and Storage Characteristics of Precooked Beef Roasts

The palatability and storage characteristics of fresh, frozen and precooked beef chuck roasts prepared using added phosphate-salt and vacuum cooking bags were evaluated. Palatability attributes (tenderness, juiciness, beef flavor intensity, and off-flavor intensity) of precooked roasts prepared in vacuum cooking bags with phosphate-salt were as good or better than freshly cooked roasts. Precooked roasts in vacuum cooking bags had the lowest total bacterial counts after storage for 14 and 28 days. A palatable precooked roast beef product was developed that can be stored for 28 days at 4°C.     

Effects of Phosphate in Combination with Nitrite or Maillard Reaction Products upon Warmed-Over Flavor in Precooked, Restructured Beef Chuck Roasts

The effectiveness of a phosphate compound alone in combination with other antioxidants in preventing warmed-over flavor (WOF) in precooked recombined beef roasts was investigated. Treatments without phosphate had significantly different proximate composition due to lower yields and higher cooking losses and received lower tenderness and juiciness scores from the sensory panel. WOF scores and thiobarbituric acid (TBA) values were lower (P < 0.05) for the phosphate treatments. A correlation coefficient of 0.96 was obtained between panel scores and TBA numbers. The panel threshold for WOF was 1.6 TBA value. Results indicate phosphate alone was effective in preventing WOF in vacuum packaged precooked roast beef.     

Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roasts

Beef inside round roasts (n = 144) were cut from rounds obtained from both forage-finished cattle (n = 72) and commercially-sourced beef (n = 72). Roasts were portioned to weigh 0.45-0.68 kg each. Each roast was then randomly assigned one of the following treatments: control, injected-no cure, or injected-cured. Additionally, roasts were assigned a serving temperature (hot or cold) and storage treatments (0 d or 28 d post cooking). Roasts from forage-fed beef had a more red interior color and higher shear values, and also retained more brine than commercially-sourced beef (P < 0.05). Curing roasts improved TBARS values in roasts served hot and significantly reduced sensory warmed-over and grassy flavors (P < 0.05). Marinating forage-finished beef roasts significantly improves tenderness and flavor characteristics.     

EFFECTS OF LIQUID SMOKE ON LIPID OXIDATION IN A BEEF MODEL SYSTEM AND RESTRUCTURED ROASTS

Commercially available liquid smokes were added to a meat model system and to a restructured beef product to assess their ability to suppress lipid oxidation. Aqueous hickory smoke was the most effective smoke in suppressing oxidation as reflected in 2-thiobarbituric acid reactive substances (TBARS) of microsomal lipids. Phenol was not antioxidative in the model system. Addition of liquid smoke had no significant effect on "stale, cardboardy, painty" flavor or aroma of restructured beef roast slices stored at 4C. The aroma and flavor of sliced beef deteriorated over the 7-day storage regardless of liquid smoke addition. Hexanal in the control roasts increased during storage from ∼0 to >3 ppm; those containing aqueous liquid smoke contained little (< 0.5 ppm) hexanal. Smokes, but not the phenol mix, kept TBARS near day zero (0.2 mg/kg) levels through 7 days.     

Effect of Institutional Heating Methods of Cold and Hot Boned Restructured Beef Roasts

Hot- and cold-boned (HB and CB, respectively) restructured beef roasts were cooked in either: a conduction oven, convection steamer, low temperature cook/hold over or low temperature controlled humidity cook/hold oven. CB roast cooked in the conduction oven had higher cooking yields and lower shear values than CB roasts prepared by convection and low temperature controlled humidity cook/hold oven. HB roasts, cooked in the conduction oven, also had slightly higher cooking yields than other methods. No differences for shear values were apparent for HB roasts cooked in the various ovens. A sensory panel indicated CB and HB roasts had a browned beefy flavor, were juicy and moderately blended with little aftertaste. Restructured roasts are satisfactory for food service/institutional use but differences in yield and tenderness due to cooking method should be recognized.     

Effects of Sodium Tripolyphosphate on Physical and Sensory Properties of Beef and Pork Roasts

Six paired beef round and pork loin roasts were used to determine the effects of sodium tripolyphosphate (STPP) on fresh and reheated roasts. Roasts were pumped 10% of their weight with distilled water (control) or with distilled water containing 4.75% STPP. Roasts were cooked to internal temperatures of 70°C (beef) or 75°C (pork) and evaluated after 0, 1 or 3 days (roasts were reheated to cooked temperatures). This study indicates that phosphate in pork and beef roasts allowed them to be reheated after 1 and 3 days of refrigeration with minimal losses of juiciness, tenderness or flavor intensity, Phosphate injection reduced warmed-over flavor in reheated pork roasts but was not successful in decreasing the incidence of warmedover flavors in reheated beef roasts.     

Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation

Boneless beef roasts (Semimembranosus + Adductor) were injected (20%) with a brine containing (1) no plum ingredient (control), (2) 2.5 or 5% fresh plum juice concentrate (FP), (3) 2.5 or 5% dried plum juice concentrate (DP), or (4) 2.5 or 5% spray dried plum powder (PP). Whole roasts were cooked, vacuum-packaged and stored at <4.0 °C for 10 wk. At 2 wk intervals, evaluations were performed on sliced product to determine vacuum-packaged purge, Allo-Kramer shear force, lipid oxidation (TBARS), color space values, and sensory attributes. All plum ingredients reduced TBARS values and had minimal effects on tenderness, sensory characteristics, color and appearance. Small changes in purge, color values, TBARS and some sensory properties were found during storage. These results indicate that 2.5% FP or DP could be incorporated into precooked beef roasts to reduce lipid oxidation and potentially, warmed-over flavor (WOF).     

PALATABILITY OF BEEF ROASTS PREPARED WITH DIFFERENT FOODSERVICE COOKING METHODS

Effects of cooking rate, fat trim, aging, endpoint temperature and oven type (conventional, forced air convection and forced air/steam combination) on the palatability of beef foodservice roasts were investigated. Clods, chuck rolls, ribeyes, tenderloins, knuckles, inside rounds, gooseneck rounds and steamship rounds were included in the study. Differences in palatability, due to the cooking methods evaluated, were not consistent across all roast types, but the cooking method affected (P < 0.05) palatability traits in all roasts. Inconsistency was most likely due to varying size, composition and shape. Longer aging periods increased tenderness in ribeyes and gooseneck rounds. Palatability was only affected by oven type in round subprimals. First principal component scores (PRINI) were related to palatability and were used to rank treatment levels within main effects when substantially different from zero. Palatability was maximized within main effects inconsistently across different roast types when sorted by PRINI.     

不同复热方式对猪耳朵制品挥发性风味和脂肪氧化的影响

利用吹扫捕集-热脱附-气相色谱-质谱联用结合嗅闻技术和硫代巴比妥酸反应活性物质（thiobarbituric acid reaction substances,TBARS）值对不同复热方式（巴氏、水蒸、微波、高温）处理的猪耳朵制品挥发性风味物质含量和脂肪氧化程度进行分析。结果表明,不同复热处理样品共鉴定出58?种风味物质,醛类和烃类物质含量较高;基于风味活性值分析,己醛、辛醛、壬醛、癸醛、（E）-2-癸烯醛、（E,E）-2,4-癸二烯醛、1-辛烯-3-醇、苯酚和丁香酚对复热风味贡献较大;基于主成分分析,水蒸复热样品风味变化不明显;复热猪耳朵制品过熟味（warmed-off flavor,WOF）以亚麻籽油味为主,带有轻微的金属味和酸败味;巴氏复热显著增加WOF关键风味因子含量和TBARS值;微波复热能够较好避免复热WOF的形成。     

Cooking influences on the palatability of roasts from the beef hip

Two experiments were undertaken to obtain factual information to serve as a basis for guidance to consumers regarding optimal preparation and cooking procedures to be utilized with beef round cuts. Experiment I compared low temperature, dry beef cookery with moist beef cookery with a dry heat finish on five different roast cuts from the beef hip. Experiment II compared four different cookery methods for their influence on palatability attributes and cooking properties of eye of round (semitendinosus) roasts. Based upon results from Experiment I, low temperature, dry heat cookery should be recommended to consumers to improve the palatability of roasts from the beef hip, providing consumers are prepared to expend twice as long to prepare roast cuts. Results from Experiment II clearly indicate method C [high temperature, covered (oven turned on to 260 °C, with 250 ml of water added after 30 min)] should not be the method of choice. Although any of the other three methods could be recommended to provide a relatively palatable product, method D [high temperature initially, subsequently reduced, uncovered (roast brushed with 5 ml of Kitchen Bouquet™, placed into a cold oven turned on to 260 °C, with 250 ml of water added after 30 min and the oven temperature reduced to 140 °C)] appears to provide a more acceptable product based upon tenderness, particularly initial tenderness, than methods A [low temperature, dry heat (140 °C oven, uncovered with no moisture added)] and B [low temperature with moisture added (160 °C oven, uncovered with 250 ml of water added initially and 50 ml of water added every 30 minutes)]. In addition 46.4 min/kg less time was required to prepare roasts with method D than with method A. Consequently, the method of choice for recommendation to consumers is method D.     

Warmed-Over Flavor Development in Beef Patties Prepared by Three Dry Heat Methods

THE THIOBARBITURIC ACID (TBA) test and sensory evaluations were used to assess the effectiveness of three dry heat preparations—microwave, microwave/convection combination and oven broiling—in retarding warmed-over flavor (WOF) development in ground beef patties. Animals finished on pasture, 60 and 120-day grain were used. The oven broiling method was found to delay WOF development in refrigerated patties. Taste panelists failed to detect differences in flavor as a result of cooking or animal diet. There was a significant (P < 0.001) negative correlation (r=?0.66) between aroma and flavor scores and TBA values over time. Panelists were able to detect deteriorating changes in flavor and aroma after refrigerated storage.     

Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation

Boneless beef roasts (Semimembranosus + Adductor) were injected (20%) with a brine containing (1) no plum ingredient (control), (2) 2.5 or 5% fresh plum juice concentrate (FP), (3) 2.5 or 5% dried plum juice concentrate (DP), or (4) 2.5 or 5% spray dried plum powder (PP). Whole roasts were cooked, vacuum-packaged and stored at <4.0 °C for 10 wk. At 2 wk intervals, evaluations were performed on sliced product to determine vacuum-packaged purge, Allo-Kramer shear force, lipid oxidation (TBARS), color space values, and sensory attributes. All plum ingredients reduced TBARS values and had minimal effects on tenderness, sensory characteristics, color and appearance. Small changes in purge, color values, TBARS and some sensory properties were found during storage. These results indicate that 2.5% FP or DP could be incorporated into precooked beef roasts to reduce lipid oxidation and potentially, warmed-over flavor (WOF).     

Physical and Sensory Characteristics of Fresh Pork Leg Roasts Cooked at Low Temperatures

The effects of oven temperatures of 82, 93, 121 and 163°C were studied using 31 fresh pork leg roasts cooked to 74°C in oven bags. Warmed-over-flavor (WOF) was measured by sensory analysis after holding 3 hr at 68°C and after holding 24 hr at 2°C and then reheating to 68°C prior to serving. Roasts cooked at 82 and 93°C tended to have less WOF after refrigeration and reheating than roasts cooked at 121 and 163°C. Roasts cooked at 93°C had fewer aerobic mesophilic bacteria than those cooked at 121 and 163°C. In general, objective and sensory perception measurements indicated that roasts cooked at 82 and 93°C were of higher quality.     

Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground Beef

Thiobarbituric acid‐reactive substances (TBARS) values, hexanal content, and sensory analysis were used to evaluate the effectiveness of selected natural antioxidants to reduce warmed‐over flavor (WOF) development in cooked ground beef. The control without added antioxidant showed the highest TBARS value, hexanal content, and WOF scores. Grape seed extract (ActiVin^TM) and pine bark extract (Pycnogenol®) significantly improved the oxidative stability of cooked beef. Compared to the control, ActiVin^TM, Pycnogenol®, and oleoresin rosemary reduced the hexanal content by 97%, 94% and 73% after 3 d of refrigerated storage, respectively. WOF scores showed a similar pattern as TBARS values and hexanal contents. TBARS values, WOF scores, and hexanal contents were all well correlated.     

Oxidative Stability of Restructured Beef Roasts As Affected by Cooking Temperature

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.     

Evaluation of an Accelerated Processing System for Precooked Beef Products

Twelve beef carcasses were used to determine the effects of accelerated processing (hot-boning) on cooking, palatability and storage characteristics of precooked beef products. The conventional (CS) and the accelerated processed (AS) sides were fabricated into rib roast, strip loin, chuck roll, and pizza topping and products were precooked by convection oven, broiling, water bath or in a steam kettle, respectively. Products from the AS sides had lower cooking losses for strip loin steaks and chuck rolls and shorter cooking times for loin steaks and rib roasts than did product from CS sides. Rib roasts and chuck rolls from both processing systems were very acceptable in tenderness, but AS loin steaks were unacceptable in tenderness. Loin steaks and rib roasts from AS had less off-flavor than roasts from CS sides.     

Effect of phosphate, ascorbic acid and α-tocopherol injected at one-location with tumbling on quality of roast beef

The purpose of this study was to evaluate if continuous non-vacuum or vacuum tumbling improves the quality of roast beef utilizing the one location injection. Basically, fresh roast beef treated by one location injection with tumbling had significantly different quality compared to non-tumbled ones. However, the cooked roast beef did not significantly exhibit better quality due to tumbling. There was insignificant difference of TBARS value for whole meat among treatments at day 0. The control had significantly higher TBARS value compared to roast beef with non-vacuum and vacuum tumbled samples at day 2. At 4, 7 and 14 days of refrigerated storage, the control maintained the significantly highest values when compared to the other treatments that had similar TBARS values. The addition of three antioxidants was the major contributor to lipid stability of the cooked roast beef.     

Palatability and Storage Characteristics of Precooked Pork Roasts

Pairs of boneless pork loins (n=10) were pumped to contain 0.5% tripolyphosphate or water and allotted to three treatments: PVC wrapped, convection oven cookery (CO); vacuum packaged, precooked and reheated in a water bath (PC); and vacuum packaged and cooked in a water bath (VP). Paired loins (n = 30) were injected with tripolyphosphate and allotted to the following treatments and storage (0, 14 or 28 days) conditions: Control (?20°C) [CO]; precooked (?20°C) [PCPR]; precooked (4°C) [PCRF]; vacuum packaged (?20°C) [VPFR]. VP and PC phosphate injected roasts were more tender and had lower cooking losses than CO roasts. After 28 days, all PC roasts had lower microbial counts than other treatments, and PC and VP roasts had improved palatability compared with CO roasts.     

Chemical and Instrumental Analyses of Warmed-Over Flavor in Beef

Raw, freshly cooked, stored and recooked beef muscle samples were assessed by chemical, instrumental and sensory methods of analyses for flavor quality, with particular emphasis on warmed-over flavor (WOF). The character notes used by a trained sensory panel to describe WOF were cardboardy, rancid, stale, and metallic. Samples analyzed by direct gas chromatography utilizing either packed or fused silica capillary columns showed that compounds usually associated with lipid oxidation reactions could be used as marker compounds to follow the development of WOF. Of the many compounds that appeared to be markers, hexanal and 2,3-octanedione as well as total volatiles showed a highly significant degree of correlation when compared to sensory scores and 2-thiobar bituric acid (TBA) numbers. Many of the volatile compounds that were identified in WOF meat samples were also found in the distillates prepared for the TBA reaction.