Effect of Different Cooking Method on Cooking Loss and Lipid Oxidation in Buffalo Meat

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.855.70 ◽

2016 ◽

Vol 855 ◽

pp. 70-74

Author(s):

Phongchai Klinhom ◽

Jitra Klinhom ◽

Sasithorn Methawiwat

Keyword(s):

Lipid Oxidation ◽

Meat Product ◽

Cooking Loss ◽

Cooking Methods ◽

Cooking Method ◽

Buffalo Meat

The aim of this work was to study the influence of different cooking methods (grilling, roasting, boiling, steaming and frying) on cooking loss and lipid oxidation of buffalo meat (Semimembranosus). Cooking induces significantly cooking loss and lipid oxidation (TBARs index) in meat product (P<0.05). When the different cooking methods were examined, grilling method showed lesser extent of cooking loss and higher level of MDA concentration compared to steaming which was observed with higher cooking loss but lower level of MDA concentration (P<0.05). There were no significant differences on cooking loss and MDA concentration among the rest of the cooking methods (P>0.05). The cooking loss was found to be related to MDA level with r= -0.54 (P<0.05). It has been suggested in this study that cooking loss could be possible response to MDA level in buffalo meat product.

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Effects of Dry Heat Cooking Method and Quality Grade on the Composition and Objective Tenderness and Juiciness of Beef Strip Loin Steaks

Meat and Muscle Biology ◽

10.22175/mmb.10699 ◽

2019 ◽

Vol 3 (2) ◽

Author(s):

H. R. Hall ◽

C. A. Sepulveda ◽

A. J. Garmyn ◽

J. F. Legako ◽

M. F. Miller

Keyword(s):

Shear Force ◽

Inverse Relationship ◽

Cooking Loss ◽

Objective Measures ◽

Cooking Methods ◽

Cooking Method ◽

Protein Percentage ◽

Dry Heat ◽

Quality Grade ◽

Strip Loin

ObjectivesThe objective of this study was to evaluate instrumental measures of tenderness and juiciness of beef strip loin steaks representing four different USDA quality grades cooked using four dry heat cooking methods.Materials and MethodsStrip loins (n = 12/quality grade) were collected from four USDA quality grades [Prime, Top (upper 2/3) Choice, Low (lower 1/3) Choice, and Select]. At 21 d postmortem, strip loins were cut into 2.5 cm thick steaks and stored at –20°C until analysis. The most anterior steak was used for compositional analysis and every three adjacent steaks were grouped and assigned randomly to one of four different dry heat cooking methods [electric clamshell grill (CLAM), flat-top gas grill (FLAT), charbroiler gas grill (CHAR), and salamander gas broiler (SAL)]. Objective measures for raw samples included proximate composition and for cooked samples included cooking loss, pressed juiciness (PJP), and slice shear force (SSF) after the sample was cooked to a medium degree of doneness (70–72°C). In addition, consumers assessed attributes for each sample on an electronic ballot with a 100-point continuous line scale for juiciness, tenderness, flavor liking, and overall liking. Proximate data were analyzed using the GLIMMIX procedure of SAS with quality grade as the fixed effect. All other data were analyzed as split-plot design with quality grade as a whole plot factor, the strip loin as the whole plot unit, and cooking method as a subplot factor.ResultsUSDA Quality grade influenced fat, moisture, and protein percentage (P < 0.01). As expected, there was a fat percentage difference (P < 0.05) between each grade with a decline from Prime to Select samples. Therefore, Select had a greater (P < 0.05) moisture percentage than any other quality grade, and an inverse relationship was observed as there was an increase in moisture between each grade from Select to Prime (P < 0.05). Select and Low Choice had greater (P < 0.05) protein percentage than Top Choice or Prime, which were similar (P > 0.05). As expected, an inverse relationship between increased marbling levels and decreased SSF scores were also observed resulting in a negative correlation between fat and objective tenderness (r = –0.15; P < 0.05). In addition, fat was positively associated with consumer palatability scores (r ≥ 0.21; P < 0.01). Cooking method influenced (P < 0.01) cooking loss, but did not impact SSF or PJP (P ≥ 0.19). CLAM had lower (P < 0.05) cooking loss than FLAT, SAL, and CHAR, which did not differ from each other (P > 0.05). The lower cooking loss of CLAM could be related to the shorter cooking times compared to the other methods. Pressed juiciness percentage was not influenced by quality grade, cooking method, or their interaction (P ≥ 0.19) and was not related to any objective or subjective measures of palatability (P > 0.05). Slice shear force was not influenced by quality grade, cooking method, or their interaction (P ≥ 0.15); however, SSF was related (r ≤ 0.18; P < 0.05) to tenderness, juiciness, flavor and overall liking.ConclusionIn the current study, quality grade influenced the composition of raw samples, yet, quality grade coupled with different dry heat cooking methods did not influence objective measures of tenderness or juiciness.

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Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

Asian-Australasian Journal of Animal Sciences ◽

10.5713/ajas.17.0217 ◽

2018 ◽

Vol 31 (2) ◽

pp. 293-300 ◽

Cited By ~ 7

Author(s):

Dicky Tri Utama ◽

Ki Ho Baek ◽

Hae Seong Jeong ◽

Seok Ki Yoon ◽

Seon-Tea Joo ◽

...

Keyword(s):

Lipid Oxidation ◽

Core Temperature ◽

Cooking Loss ◽

Cooking Method ◽

Aroma Volatiles ◽

Related Compounds

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Effect of Cooking Method on the Toughness of Bovine M. Semitendinosus

International Journal of Food Engineering ◽

10.1515/1556-3758.2762 ◽

2012 ◽

Vol 8 (2) ◽

Cited By ~ 8

Author(s):

Bryony J. James ◽

Seo Won Yang

Keyword(s):

Shear Force ◽

Structural Changes ◽

Microstructural Analysis ◽

High Pressure Processing ◽

Cooking Loss ◽

Cooking Methods ◽

Cooking Method ◽

Raw Meat ◽

Sous Vide ◽

Environmental Sem

Three cooking methods (conventional oven roasting, sous vide and high pressure processing) were compared for their impact on toughness of bovine M. semitendinosus. Oven roasting resulted in the greatest cooking loss (31%) and highest Warner-Bratzler peak shear force (103N) as a result of the greatest shrinkage of the myofibrils and greatest loss of water (via shrinkage and through the dry cooking environment). Sous vide and HPP resulted in similar, low, cooking loss (19% and 17% respectively) with similar shrinkage of the myofibrils. The increased gelatinisation of the connective tissue when using HPP processing resulted in the least toughening of the meat with a peak shear force of 54N compared to (46N for the raw meat). Sous vide cooking also resulted in gelatinisation of the connective collagen, though not to the same extent as HPP, leading to a relatively tender sample with a peak shear force of 75N. Microstructural analysis using light and scanning electron microscopy revealed the structural changes occurring during cooking including shrinkage and increasing crimp of the fibrils. Environmental SEM in particular was able to show the enhanced gelatinisation resulting from HPP processing.

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KOMPOSISI KIMIA DAGING SEGAR DAN SIFAT ORGANOLEPTIK KELELAWAR OLAHAN

ZOOTEC ◽

10.35792/zot.36.2.2016.12802 ◽

2016 ◽

Vol 36 (2) ◽

pp. 447

Author(s):

Tiltje Andretha Ransaleleh

Keyword(s):

Chemical Composition ◽

Chicken Meat ◽

Cooking Methods ◽

Cooking Method ◽

Mineral Contents ◽

Specific Test ◽

Fresh Meat ◽

Organoleptic Test ◽

Organoleptic Characteristics ◽

Steam Cooking

CHEMICAL COMPOSITION AND ORGANOLEPTIC CHARACTERISTICS OF PROCESSING BAT (Pteropus alecto) FRESH MEAT. Study was done to evaluate chemical composition and preference degree of the consumers on the processing bat meat compared with beef, chicken and cakalang fish using steam cooking method, flavor cooking and spicy cooking method. Chemical composition was analyzed by proximate analysis using procedures of the Association of Official Analytical Chemists. The organoleptic test was done by hedonic test. Data of the hedonic test were analyzed using Kruskal-Wallis method. To evaluate data distribution of the panelist respons on the sample test, the data were using plot graphic box. The hedonic scales were using 1 to 7. The variables used were including color, taste, flavor, tenderness and general acceptance. Results of proximate analyses of bat meat based on fresh meat indicated that water content was 67.21 percents and protein was 20.48 percents. Based on dry matter, the protein contents of bat meat, pork, chicken, and cakalang fish were 48.97 percents, 69.08 percents, 67.14 percents, and 69.41 percents, respectively. The water contents were 5.76 percents, 9.92 percents, 8.27 percents, and 9.90 percents, repsectively; the calcium (Ca) contents were also 10.62 percents, 1.09 percents, 1.36 percents, 1.38 percents, respectively; while Phosphor (P) contents were 1.46 percents, 0.69 percents, 0.66 percents, and 0.72 percents, respectively. Variance analysis for organoleptic test showed that meat type with different processing affected significantly on taste, color, flavor, tenderness and general preference of bat meat, beef meat, chicken meat and cakalang fish by steam cooking, chicken flavor, and spicy cooking methods. Conclusion, bat meat contained protein relatively lower than that in pork meat, chicken meat, and cakalang fish, but mineral contents were relative higher. Results of organoleptic test showed that preference degree of processing meat were higher on using spicy flavor. The specific test on taste, color, flavor, tenderness and general responsed showed relatively the same responses by the panelists. Key word: Chemical composition, organoleptic test, processing bat meat

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Effects of Dry Heat Cookery Method and Quality Grade on the Palatability of Beef Strip Loin Steaks

Meat and Muscle Biology ◽

10.22175/mmb.10810 ◽

2019 ◽

Vol 3 (2) ◽

Author(s):

C. A. Sepulveda ◽

A. J. Garmyn ◽

J. F. Legako ◽

M. F. Miller

Keyword(s):

Low Cost ◽

Zero Point ◽

Cooking Methods ◽

Cooking Method ◽

Dry Heat ◽

Quality Grade ◽

Strip Loin ◽

Texas Tech University ◽

Eating Experience ◽

Cooking Times

ObjectivesCooking meat using a clamshell grill has become common in university research settings due to speed, relative low cost, and acceptable repeatability. However, other cooking methods such as charbroiling and salamander grills have also become a popular method in the hotel and restaurant industry. The objective of this experiment was to evaluate the effect of different dry heat cooking methods on beef palatability across a range of USDA quality grades.Materials and MethodsA consumer panel (n = 288) was conducted at Texas Tech University. Strip loin steaks from four different USDA quality grades (Prime, upper 2/3 Choice, lower 1/3 Choice, and Select) were cooked using one of four cooking methods: electric clamshell grill (CLAM), flat top gas grill (FLAT), Charbroiler gas grill (CHAR), or Salamander gas broiler (SAL). After cooking to medium degree of doneness (70–72°C), steaks were cut into cubes (1.3-cm × 1.3-cm × steak thickness), and two cubes were served immediately to 6 predetermined consumers from each steak. Each consumer evaluated 8 samples, representing half of the 16 possible quality grades × cooking method treatment combinations. Consumers scored juiciness, tenderness, flavor liking, and overall liking using electronic ballots with the zero-point anchors labeled as extremely dry, extremely tough, dislike flavor extremely, and dislike overall extremely and the 100-point anchors labeled as extremely juicy, extremely tender, like flavor extremely, and like overall extremely. Also, consumers rated each sample as either acceptable or unacceptable for each palatability trait.ResultsThere were no interactions between the cooking method and quality grade for any of the palatability traits (P > 0.05). Steaks cooked on CHAR had greater (P < 0.05) flavor and overall liking scores, as well as a greater percentage of samples (P < 0.05) that were considered acceptable overall compared to the other cooking methods. Steaks cooked on FLAT were scored lower (P < 0.05) for tenderness and juiciness compared with all other cooking methods. Steaks cooked on CLAM, SAL, and CHAR were scored similarly for tenderness and juiciness (P > 0.05). Steaks cooked on FLAT were scored lower (P > 0.05) than CHAR and SAL for overall liking. Steaks cooked on CLAM had lower (P < 0.05) flavor liking scores than CHAR and SAL. Prime samples had greater scores (P < 0.05) than Low Choice and Select, which were similar (P > 0.05), for tenderness, juiciness, flavor liking, and overall liking, but Prime did not differ from Top Choice (P > 0.05) for any palatability traits.ConclusionThese results indicate cooking method had a significant impact on consumer palatability ratings, and those results were consistent across a range of quality grades. Even though these cooking methods are all classified as dry heat cookery methods, consumers in this study were able to detect differences in tenderness, juiciness, flavor liking, and overall liking. This may be due to increased cooking times or differing types of heat transfer possessed by the various cooking methods. These data suggest cooking steaks by CHAR resulted in the most desirable eating experience, and cooking steaks on FLAT and CLAM were less desirable. However, the low eating satisfaction of FLAT can be linked to low tenderness and juiciness, whereas CLAM liked less due to low flavor liking.

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Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables

Foods ◽

10.3390/foods9050607 ◽

2020 ◽

Vol 9 (5) ◽

pp. 607

Author(s):

Susanna Buratti ◽

Carola Cappa ◽

Simona Benedetti ◽

Gabriella Giovanelli

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Nutritional Quality ◽

Total Phenolics ◽

Principal Component ◽

Sensory Characteristics ◽

Total Phenolic ◽

Cooking Methods ◽

Nutritional Properties ◽

Cooking Method

This study investigates the effects of three cooking methods (boiling, steaming and microwaving) on the nutritional and physical properties of cauliflowers, carrots and sweet potatoes; e-senses were applied to interpret the sensory characteristics according to physico-chemical aspects. The nutritional quality was evaluated by determining the concentrations of key components and the antioxidant activity; e-sense data, combined with texture parameters, were processed by a principal component analysis. The cooking method and time significantly influenced the quality of the three products. Boiling, which detrimentally affected ascorbic acid, total phenolic concentration and antioxidant activity, enhanced carotene accessibility. Steaming produced losses in ascorbic acid, increasing total phenolics and carotenoids. Microwaving resulted in minor changes in ascorbic acid concentrations, preserved carotenoids and increased total phenolics. The nutritional quality was better preserved or enhanced using shorter cooking times. The elaboration of the data collected by the e-senses showed a clear evolution according to the cooking method and time. The results helped to determine the cooking method that best preserves the nutritional properties of the vegetables, highlighting the applicability of rapid instrumental methods to interpret the evolution of sensory characteristics.

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Fish Cooking Methods and Impaired Glucose Metabolism Among Japanese Workers: The Furukawa Nutrition and Health Study

Nutrients ◽

10.3390/nu12061775 ◽

2020 ◽

Vol 12 (6) ◽

pp. 1775

Author(s):

Akiko Nanri ◽

Ayane Takazaki ◽

Takeshi Kochi ◽

Masafumi Eguchi ◽

Isamu Kabe ◽

...

Keyword(s):

Glucose Metabolism ◽

Fasting Blood Glucose ◽

Fish Intake ◽

Health Study ◽

Cooking Methods ◽

Deep Frying ◽

Impaired Glucose Metabolism ◽

Cooking Method ◽

Cross Sectional ◽

Fish And Shellfish

The aim of this study was to examine the cross-sectional association between fish and shellfish intake and impaired glucose metabolism with consideration for cooking methods in a Japanese working population. Participants were 1774 workers aged 18–69 years. Dietary intake was assessed using a validated self-administered diet history questionnaire. Participants were asked about their most frequently used cooking method for fish, and the method was classified as either “raw and stewing” or “broiling, deep-frying, and stir-frying”. Impaired glucose metabolism was defined by a history of diabetes, current use of anti-diabetic drugs, fasting blood glucose ≥110 mg/dl, or HbA1c ≥6.0%. Logistic regression analysis was used to estimate the odds ratios of impaired glucose metabolism for fish intake by cooking method. Fish intake was not associated with impaired glucose metabolism in either group. When the outcome was defined as diabetes, the odds of diabetes increased with fish intake among participants who most frequently used broiling, deep-frying, or stir-frying methods, albeit they were not statistically significant; the multivariable-adjusted odds ratio for the highest versus the lowest tertiles of fish intake was 1.95 (95%CI, 0.71–5.41). Cooking methods for fish may not modify the association between fish intake and impaired glucose metabolism among Japanese populations.

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Effects of cooking methods on changes in fatty acids contents, lipid oxidation and volatile compounds of rabbit meat

LWT ◽

10.1016/j.lwt.2019.04.067 ◽

2019 ◽

Vol 110 ◽

pp. 64-70 ◽

Cited By ~ 10

Author(s):

Ewa Rasinska ◽

Jaroslawa Rutkowska ◽

Ewa Czarniecka-Skubina ◽

Krzysztof Tambor

Keyword(s):

Fatty Acids ◽

Lipid Oxidation ◽

Volatile Compounds ◽

Cooking Methods ◽

Rabbit Meat

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Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes

Foods ◽

10.3390/foods9040451 ◽

2020 ◽

Vol 9 (4) ◽

pp. 451 ◽

Cited By ~ 1

Author(s):

Melissa Ciccone ◽

Delores Chambers ◽

Edgar Chambers IV ◽

Martin Talavera

Keyword(s):

Sensory Properties ◽

Future Research ◽

Cooking Methods ◽

Cooking Method ◽

High Identity ◽

Potato Varieties ◽

Sensory Study ◽

Single Method ◽

Growing Conditions ◽

Sensory Studies

There are many ways to prepare potatoes that each provide a unique set of sensory properties. However, when conducting a descriptive sensory study, it is important to utilize a cooking method that will highlight, and not distract from, the sensory differences among potato samples due to factors such as variety or growing conditions. This study aimed to determine which of five cooking methods results in the best differentiation among potato varieties to recommend a single method for use in future descriptive sensory studies. Five different potato varieties were each prepared using boiling, mashing, baking, frying, and air frying methods. The samples were provided to six highly trained descriptive panelists and evaluated by consensus using a modified high identity traits (HITs) method. Panelists evaluated the aroma, flavor, and texture to develop a list of up to five total HITs per sample. Additionally, panelists scored each sample for degree of difference (DOD) from the control. Based on the HITs profiles and DOD scores, mashing, baking, and air frying methods were all effective in differentiating the samples. Frying and boiling methods introduced too much variation and are not recommended for sample differentiation. Ultimately, the method chosen for future research would depend on the study objectives.

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