EFFECT OF PRESSING ON MOISTURE LOSS AND SENSORY PROPERTIES OF BEEF

Paired halves of top round (Semimembranosus and Adductor muscles) sub-primals were removed from each of ten, USDA Choice, approximately 272 kg steers, freezer wrapped, frozen, and stored at -24° C for approximately 1 month. Following freeze-tempering, each primal was divided longitudinally with one half being pressed at 344 Newtons/cm² to a specified shape in a Bettcher Model 70 Press, while the other half served as nonpressed control. Moisture loss and sensory properties were determined for 2.54 cm thick steaks. No significant differences were found in juiciness, flavor or Kramer shear values between pressed and non-pressed top round steaks, however, sensory tenderness scores were lower (P < 0.05) for steaks that were pressed than for those that were not pressed. Holding steaks at 2° C for 0, 1, 2, or 3 days did not significantly alter Kramer shear or sensory panel evaluations. Cooking loss, drip loss and total loss were not affected by pressing. Drip loss was lower (P < 0.05) and cooking loss was higher (P < 0.05) for steaks held one day at 2° C than for steaks held 2 or 3 days at 2° C. When drip loss and cooking loss were combined (total loss) there was no difference among the four storage times. Drip loss following portion cutting could result in a problem in fresh merchandising of freeze-tempered cuts.