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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/00216224:14310/23:00132325

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

40301 - Veterinary science

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

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

Rok uplatnění

2023

Kód důvěrnosti údajů

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

Název periodika

Fleischwirtschaft

ISSN

0015-363X

e-ISSN

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Svazek periodika

103

Číslo periodika v rámci svazku

9

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

8

Strana od-do

71-78

Kód UT WoS článku

001067727700039

EID výsledku v databázi Scopus

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