The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast
作者： Monika Modzelewska-Kapituła , Ewa Dąbrowska , Barbara Jankowska , Aleksandra Kwiatkowska , Marek Cierach
DOI: 10.1016/J.MEATSCI.2012.01.021
关键词: Cooked meat 、 Tenderness 、 Internal temperature 、 Chemistry 、 Cooking methods 、 Muscle type 、 Food science 、 Food technology 、 Moisture
摘要: The aim of the study was to evaluate influence cooking conditions (dry air and steam) final internal temperature (75, 85, 95°C) on physico-chemical properties beef infraspinatus (INF) semimembranosus (SEM) muscles as well their tenderness juiciness. Cooking method influenced moisture, total collagen content in cooked meat loss, whereas muscle type affected fat, loss. Warner-Bratzler shear force values were by method, which also juiciness roasts. Temperature juiciness, most desirable had INF heated steam dry 95°C. Processing SEM 85 95°C lowered There significant correlations between physico-chemical, sensorial image attributes, however high accuracy prediction (r(2)>0.8) achieved only for muscle.
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