Cookery method and end-point temperature can affect the Warner–Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks

Meat Science ◽  
2011 ◽  
Vol 88 (1) ◽  
pp. 1-7 ◽  
Author(s):  
J.W.S. Yancey ◽  
M.D. Wharton ◽  
J.K. Apple
Keyword(s):  
Shear Force ◽  
Cooking Loss ◽  
Point Temperature ◽  
End Point ◽  
End Point Temperature ◽  
Cooked Color

scholarly journals Characteristics of Pork Muscles Cooked to Varying End-Point Temperatures

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2963
Author(s):  
Reagan N. Cauble ◽  
Jase J. Ball ◽  
Virginia E. Zorn ◽  
Tristan M. Reyes ◽  
Madison P. Wagoner ◽  
...  
Keyword(s):  
Shear Force ◽  
Color Change ◽  
Interactive Effect ◽  
Value Added ◽  
Biceps Femoris ◽  
Cooking Loss ◽  
Internal Temperature ◽  
Color Analysis ◽  
End Point ◽  
Cooked Color

M. biceps femoris (BF), m. semimembranosus (SM) and m. semitendinosus (ST) from fresh pork ham were evaluated for characteristics of quality after cooking to an internal endpoint temperature of 62 °C or 73 °C. Fresh ham muscles from the left side (N = 68) were cut into 2.54 cm thick chops and allocated to cooking loss, Warner–Bratzler shear force (WBSF), pH and instrumental cooked color analysis. Cooking losses were greater (p < 0.0001) for SM and chops cooked to an internal temperature of 73 °C (p < 0.0001), whereas WBSF did not differ (p = 0.2509) among the three muscles, but was greater (p < 0.0001) in chops cooked to 73 °C. Fresh muscle’s pH was greater (p < 0.05) in ST than BF or SM. Lastly, the interactive effect (p < 0.05) of muscle × endpoint temperature for ST chops cooked to 73 °C was lighter (L*), but, when cooked to 62 °C, they were more red (a*), more yellow (b*) and incurred less color change from red to brown than BF or SM. The current results suggest it is plausible for BF, SM and ST to be considered for alternative uses instead of traditional value-added manufacturing.

EFFECT OF END POINT TEMPERATURE ON COOKING LOSSES, SHEAR FORCE, COLOR, PROTEIN SOLUBILITY AND MICROSTRUCTURE OF GOAT MEAT

2012 ◽  
Vol 37 (3) ◽  
pp. 275-283 ◽  
Author(s):  
FANG LIU ◽  
LINGYI MENG ◽  
XIAOGUANG GAO ◽  
XINGMIN LI ◽  
HAILING LUO ◽  
...  
Keyword(s):  
Shear Force ◽  
Protein Solubility ◽  
Goat Meat ◽  
Point Temperature ◽  
End Point ◽  
End Point Temperature

scholarly journals Detection of Differences in Cook Loss and Tenderness of Aged Pork Chops Cooked to Differing Degrees of Doneness Using Sous-Vide

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
E. E. Bryan ◽  
B. N. Smith ◽  
R. N. Dilger ◽  
A. C. Dilger ◽  
D. D. Boler
Keyword(s):  
Shear Force ◽  
Cooking Method ◽  
University Of Illinois ◽  
End Point ◽  
Aging Period ◽  
Cooking Temperature ◽  
Final Weight ◽  
Sous Vide ◽  
End Point Temperature ◽  
The University

ObjectivesThe objective was to determine the ability to detect differences in cook loss and Warner-Bratzler shear force (WBSF) value between chops aged for differing time periods and cooked to varying degrees of doneness in a sous-vide style cooker.Materials and MethodsLoins (n = 68) from pigs humanely slaughtered at the University of Illinois Meat Science Laboratory were separated between the 10th and 11th rib into anterior and posterior sections. The posterior section was cut into 6 separate 2.54 cm thick chops. The middle 4 chops were randomly designated for aging of 3 d and cooked to 63°C, aged 7 d and cooked to 63°C, aged 14 d and cooked to 63°C, or aged 14 d and cooked to 71°C. Chops (n = 272) were cooked by placing them in a water bath with an immersion circulator set to the desired end-point temperature for 90 min. Cook loss was calculated for each chop by measuring initial and final weight, and accounting for packaging weight. Four cores measuring 1.25 cm in diameter were cut parallel to the muscle fibers from each chop and analyzed for WBSF. Data were analyzed using a 1-way ANOVA. Least squares means were separated using the probability of difference (PDIFF) option in the MIXED procedure of SAS.ResultsCook loss increased as aging period or degree of doneness increased. Among chops cooked to 63°C, chops aged 3 d had 1.14% units less (P < 0.01) cook loss than those aged 7 d, and chops aged 7 d had 1.13% units less (P < 0.01) cook loss than those aged 14 d. Among chops aged for 14 d, chops cooked to 71°C had 10.06% units greater (P < 0.001) cook loss than chops cooked to 63°C. Differences in tenderness were also detected between aging periods. Among chops cooked to 63°C, chops aged 3 d required 0.27 kg more (P = 0.02) force to shear than those aged 7 d, but chops aged 7 d did not differ (P = 0.15) from those aged 14 d. End-point cooking temperature had a greater effect on tenderness, with chops aged 14 d and cooked to 71°C requiring 0.83 (P < 0.001) kg more force than those aged 14 d and cooked to 63°C. Previous studies have reported a decrease in Warner-Bratzler shear force between 7.10–21.29% when comparing early (1–3 d) and mid (7 or 9 d) aging and decreased between 3.53–15.38% when comparing mid and late (14–21 d) aging. In the present study, Warner-Bratzler shear force decreased 9.00% from early-to-mid aging and 5.86% from mid-to-late aging.ConclusionOverall, these data indicate sous-vide is an acceptable cooking method for use in experiments as expected differences in cook loss and WBSF were detected in chops aged to differing time points or cooked to differed degrees of doneness.

Effect of Slow Cooling End Point Temperature on Survival of Frozen Bovine Embryos

1985 ◽  
Vol 61 (2) ◽  
pp. 460-465 ◽  
Author(s):  
G. D. Farrand ◽  
R. P. Elsden ◽  
G. E. Seidel
Keyword(s):  
Bovine Embryos ◽  
Slow Cooling ◽  
Point Temperature ◽  
End Point ◽  
End Point Temperature

Glutamic-Oxaloacetic Transaminase Activity: A Potential End-Point-Temperature Indicator for Imported Cooked Beef†

1995 ◽  
Vol 58 (6) ◽  
pp. 686-688 ◽  
Author(s):  
G. K. SEARCY ◽  
S. D. SENTER ◽  
R. L. WILSON
Keyword(s):  
Transaminase Activity ◽  
Glutamic Oxaloacetic Transaminase ◽  
Point Temperature ◽  
End Point ◽  
Critical Range ◽  
Test Kit ◽  
Thermally Processed ◽  
Beef Products ◽  
Sigma Chemical ◽  
End Point Temperature

Glutamic-oxaloacetic transaminase (GOT) activities in thermally processed beef samples were determined with a diagnostic test kit (no. 505P, Transaminases ALT/GPT and AST/GOT, Sigma Chemical Co.) procedure for possible use as indicators of cooking end-point temperatures (EPTs) between 71.1 and 82.2°C. GOT activity in the beef samples decreased curvilinearly with increasing EPTs. Activity was 3,450, 120, and 6 Sigma-Frankel units/ml (SFUs/ml) at 71.1, 75.6, and 82.2°C, respectively; a reduction of 99.8%. GOT values at 78.9,79.4, and 80.0°C, the critical range of EPTs in evaluating beef logs imported from South America, were 31, 17, and 14 SFUs/ml, respectively. Values within this range of temperatures differed significantly (P &lt; 0.05); we suggest that residual GOT activity may be used as an EPT indicator for imported cooked beef products.

Variability in Residual Myoglobin Content and Glutamic Oxaloacetic Transaminase (GOT) Activity in Cooked Bovine Semimembranosus Tissue as Related to Temperature of Cooking Media above End-point Temperature and Sample Size

1994 ◽  
Vol 57 (6) ◽  
pp. 502-504 ◽  
Author(s):  
SAMUEL D. SENTER ◽  
WILLIAM E. TOWNSEND ◽  
GAYLE K. SEARCY
Keyword(s):  
Sample Size ◽  
Model Systems ◽  
Actual Process ◽  
Probability Level ◽  
Glutamic Oxaloacetic Transaminase ◽  
Point Temperature ◽  
End Point ◽  
Thermally Processed ◽  
System Data ◽  
End Point Temperature

The variables, sample size and temperature of cooking media, were tested to determine their influence on myoglobin content and glutamic oxaloacetic transaminase (GOT) activities in bovine semimembranosus tissue thermally processed in a model heat treatment system. Data were obtained from 2.9 and 5.5 × 8.0 cm samples that were thermally processed to end-point temperatures (EPTs) of 62.8, 71.1 and 79.4°C in a water bath that exceeded EPTs by 2 and 20°C. Myoglobin denaturation differed (P &lt; 0.05) by EPTs within samples, by sample size at the specified EPTs and by temperature of the heating media used to attain the EPTs within sample sizes. Similar variations at this probability level were observed in the analyses for residual GOT activities of the samples. Data indicate the inadequacies of analysis of these parameters in model systems that do not duplicate the actual process being evaluated.

Coagulation test for determining end-point temperature of heated blue marlin meat

2000 ◽  
Vol 66 (1) ◽  
pp. 153-160 ◽  
Author(s):  
Musleh Uddin ◽  
Shoichiro Ishizaki ◽  
Munehiko Tanaka
Keyword(s):  
Coagulation Test ◽  
Point Temperature ◽  
Blue Marlin ◽  
End Point ◽  
End Point Temperature
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