ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Steaks and roasts from Angus and Simmental crossbred steers were evaluated by a nine-member panel, and sample cores were sheared on the Instron Universal Testing Device equipped with a Warner-Bratzler shear head. The meat was subjected to five different thawing and cooking methods and two storage periods. There was a difference (P 〈 0.01) in microbial numbers (log counts) found on the roasts due to incubation temperature (37°C vs 7°C) and time in storage (fresh, 5 months and 10 months). The fresh roasts had higher (P 〈 0.01) mean log counts. Slightly higher total cooking losses were observed for the roasts than for the steaks. The highest Instron shear values for both roasts and steaks were recorded for the microwave-thawed and cooked meat. Overall panel satisfaction for both cuts of meat was positively correlated with flavor, juiciness and tenderness. Storage time was negatively correlated with flavor. Breed had no significant effect on flavor, juiciness, tenderness, overall satisfaction or shear values. Differences (P 〈 0.025) were found between the microwave and conventionally cooked meat, with the microwave-cooked meat having the greatest cooking losses.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb02433.x
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