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Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F21%3A43879314" target="_blank" >RIV/62157124:16270/21:43879314 - isvavai.cz</a>

  • Alternative codes found

    RIV/00216224:14310/21:00120843

  • Result on the web

    <a href="https://www.sciencedirect.com/science/article/pii/S0309174020307026?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0309174020307026?via%3Dihub</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1016/j.meatsci.2020.108270" target="_blank" >10.1016/j.meatsci.2020.108270</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method

  • Original language description

    The aim of the study was to compare cooking losses in beef (striploin and cube roll) during various cooking methods (grilling, roasting, broiling) in two different cooking devices (convection oven and clamshell grill). A total of 400 samples of meat were cooked (an internal temperature of more than 70 degrees C) and analysed. Cooking losses of slices of striploin ranged between 24.5% and 34.8%, with losses of 25.9-35.8% when whole cuts of meat were roasted. Losses fell within similar ranges (24.7-33.7%) for cube roll. Beef after 21 days of dry ageing showed generally lower cooking losses. Principal component analysis confirmed a strong negative correlation between cooking losses and salt content, saltiness and juiciness, which were positively correlated with one another. The majority of the sensory properties were positively correlated with pH, while their relationship with Warner-Bratzler (WB) test was negative. Roasting in a convection oven would seem to be the most suitable method of cooking striploin, followed by broiling in a convection oven, with grilling in last place. The highest score for the majority of sensory properties and the lowest W-B values were recorded in meat roasted in a convection oven, particularly in the meat of bulls aged for 21 days.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    40301 - Veterinary science

Result continuities

  • Project

    Result was created during the realization of more than one project. More information in the Projects tab.

  • Continuities

    I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Others

  • Publication year

    2021

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Meat Science

  • ISSN

    0309-1740

  • e-ISSN

  • Volume of the periodical

    171

  • Issue of the periodical within the volume

    JAN 2021

  • Country of publishing house

    GB - UNITED KINGDOM

  • Number of pages

    9

  • Pages from-to

  • UT code for WoS article

    000576955100011

  • EID of the result in the Scopus database

    2-s2.0-85089748293