Cooking loss in flank, rump, rib eye and striploin steaks: The effect of cooking on eating quality parameters

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F23%3A43880663" target="_blank" >RIV/62157124:16270/23:43880663 - isvavai.cz</a>

Alternative codes found

RIV/00216224:14310/23:00132325

Result on the web

<a href="https://www.webofscience.com/wos/woscc/full-record/WOS:001067727700039" target="_blank" >https://www.webofscience.com/wos/woscc/full-record/WOS:001067727700039</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Cooking loss in flank, rump, rib eye and striploin steaks: The effect of cooking on eating quality parameters

Original language description

The aim of this study was to compare cooking losses in beef steaks (rib eye, striploin, rump and flank) prepared in different devices (convection oven, multifunctional pan, contact grill and gas grill) by broiling or grilling. The sensory properties of the meat and instrumental tenderness (Warner-Bratzler test) were also assessed by comparing individual types of steaks and methods of preparation (with or without tenderisation) and comparing the period (21 or 42 days) of wet aging of the cuts. The steaks lost an average of 14.1 to 34.1% of their weight during heat treatment. A higher proportion of losses was associated with a higher temperature at the core of the meat. The effect of aging on cooking losses was ambiguous. The results indicated, that the disruption of the protein fibrous structure caused by proteolysis, with the subsequent weakening of the contractions of the muscle fibres and intramuscular connective tissue during heat treatment, contributed also to the amount of cooking loss. The best results regarding the sensory properties were shown by steaks prepared in a multifunctional pan or in a convection oven.

Czech name

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Czech description

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Type

J_imp - 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

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2023

Confidentiality

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

Name of the periodical

Fleischwirtschaft

ISSN

0015-363X

e-ISSN

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Volume of the periodical

103

Issue of the periodical within the volume

9

Country of publishing house

DE - GERMANY

Number of pages

8

Pages from-to

71-78

UT code for WoS article

001067727700039

EID of the result in the Scopus database

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