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

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>

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
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40301 - Veterinary science

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

Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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