This study investigated the influence of microwave and
broiling cooking methods on quality parameters of portion size
cuts of beef semitendinosus muscle subjected to pre-rigor
pressure treatment. The pre-rigor pressurized beef was compared
to conventionally processed portion size cuts. Juiciness,
tenderness, and flavor were evaluated by objective and
subjective tests. Objective tests included water-holding
capacity, total moisture, Warner-Bratzler shear, pH, and color
of the raw and cooked beef portions. Total lipids and nitrogen
content were measured to determined paired sample muscle
uniformity. Cooking losses, temperature/time data and electron
micrographs were collected as appropriate. Juiciness,
tenderness, ease of fiber separation, and flavor of the
microwaved and broiled beef portions were subjectively evaluated
by a six member trained panel of judges.
Pre-rigor pressure treated cooked beef portions showed
significantly (P<0.05) greater total moisture, pH, exterior a+
color values and subjective tenderness and ease of fiber
separation scores than the untreated portions. No significant
differences in interior L, a+ and b+ color values were found
between pressure treated and untreated samples. Subjective
juiciness and flavor scores were not significantly different
between treatments. Total moisture, expressible moisture index,
Warner-Bratzler shear, pH, and exterior L and a+ color values
were not significantly different between the raw pressure
treated and untreated beef portions. Pressure treatment
resulted in a significantly higher (P<0.01) exterior b+ color
value for the raw treated meat.
Total moisture, drip cooking loss, interior a+ (redness)
color value, and exterior L (lightness) and b+ (yellowness)
color values were significantly higher (P<0.05) in the
microwaved beef portions as compared to the broiled portions.
Total and evaporation cooking losses were significantly lower
(P<0.01) with microwave cooking than broiling in the untreated
and pressure treated portions. No significant differences in
expressible moisture index, Warner-Bratzler shear, pH, exterior
a+ color, and interior L and b+ color values were found between
microwave and broiled portions. Panelists evaluation of
juiciness, tenderness, ease of fiber separation, and flavor of
the beef portions indicated no significant differences between
cooking methods.
Although total moisture, cooking losses, and color values
were significantly different between microwaved and broiled beef
portions, in general, microwave and broiling cooking methods
gave comparable results for quality parameters in pre-rigor
pressure treated cooked beef portions. The significantly higher
total moisture and tenderness of pre-rigor pressure treated
cooked beef portions indicates the feasibility of this process
for use by the meat industry. / Graduation date: 1983
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27446 |
| Date | 13 September 1982 |
| Creators | Riffero, Linda Marie |
| Contributors | Holmes, Zoe Ann |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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