Heating method and final temperature affect processing characteristics of beef semimembranosus muscle

Meat Science

Volumn 62, Issue 1, 2002, Pages 107-112

  Boles, J A ^a   Swan, J E ^b  

^a MONTANA STATE UNIVERSITY   (United States)

^b UNIVERSITY OF WAIKATO   (New Zealand)

Author keywords

Beef; Colour; Cook yield; Cooking rate; Internal temperature; Processing; Roasts; Thawing rate

Indexed keywords

COOKING RATE;

HEATING; MEATS; MUSCLE; THAWING;

FOOD PROCESSING;

EID: 0035997744     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00234-0     Document Type: Article

References (19)

1. Ambrosiadis, I., Theodorakakos, N., Georgakis, S., & Lekas, S. (1994). Influence of thawing methods on the quality of frozen meat and the drip loss. Fleischwirtschaft, 74, 284-287.
2. Beilken, S. L., Bouton, P. E., & Harris, P. V. (1986). Some effects on the mechanical properties of meat produced by cooking at temperatures between 50° and 60 °C. Journal of Food Science, 51, 791-796.
3. Boles, J. A., Parrish, F. C., Skaggs, C. L., & Christian, L. L. (1991). Effect of porcine somatotropin, stress susceptibility, and final end point on cooking on the sensory, physical, and chemical properties of pork loin chops. Journal of Animal Science, 69, 2865-2870.
4. Boles, J. A., & Swan, J. E. (2002). Meat and storage effects on processing characteristics of beef roasts. Meat Science, in press.
5. Genstat. (1993). Genstat 5, release 3, reference manual. UK: Oxford University Press.
6. Goll, S. J., Kastner, C. L., Hunt, M. C., & Kropf, D. H. (1992). Glucose and internal cooking temperature effects on low fat, pre- and post-rigor, restructured beef roasts. Journal of Food Science, 57, 834-840.
7. Hamm, R. (1986). Functional properties of the myofibrillar system and their measurements. In P. J. Bechtel (Ed.), Muscle as food (pp. 135-199). New York: Academic Press.
8. Hearne, L. E., Penfield, M. P., & Goertz, G. E. (1978). Heating effects on bovine semitendinosus: shear, muscle fiber measurements, and cooking losses. Journal of Food Science, 43, 10-21.
9. Judge, M. D., Aberle, E. D., Cross, H. R., & Schanbacher, B. D. (1984). Thermal shrinkage temperature of intramuscular collagen of bulls and steers. Journal of Animal Science, 59, 706-709.
10. Loucks, J. J., Ray, E. E., Berry, B. W., Leighton, E. A., & Gray, D. G. (1984). Effects of mechanical tenderization and cooking treatments on product attributes of pre- and post-rigor beef roasts. Journal of Animal Science, 58, 626-630.
11. Laakkonen, E., Wellington, G. H., & Sherbon, J. W. (1970). Low-temperature, long-time heating of bovine muscle. 1. Changes in tenderness, water-binding capacity, pH and amount of water-soluble components. Journal of Food Science, 35, 175-177.
12. Lyon, B. G., Greene, B. E., & Davis, C. E. (1986). Colour, doneness and soluble protein characteristics of dry roasted beef semi-tendinosus. Journal of Food Science, 51, 24-27.
13. Powell, T. H., Dikeman, M. E., & Hunt, M. C. (2000). Tenderness and collagen composition of beef semitendinosus roasts cooked by conventional convective cooking and modeled, multi-stage, convective cooking. Meat Science, 55, 421-425.
14. Ray, E. E., Berry, B. W., Loucks, J. J., & Leighton, E. A. (1983). Influence of rate and length of cookery upon product attributes of pre- and post-rigor beef. Journal of Food Science, 48, 342-359.
15. Ritchey, S. J., & Hosteller, R. L. (1965). The effect of small temperature changes on two beef muscles as determined by panel scores and shear-force value. Food Technology, 29, 1275-1277.
16. Shand, P. J., Sofos, J. N., & Schmidt, G. R. (1994). Kappa-carrageenan, sodium chloride and temperature affect yield and texture of structured beef rolls. Journal of Food Science, 59, 282-287.
17. Seideman, S. C., & Durland, P. R. (1984). The effect of cookery on muscle proteins and meat palatability: a review. Journal of Food Quality, 6, 291-314.
18. Shin, H. K., Abugroun, H. A., Forrest, J. C., Okos, M. R., & Judge, M. D. (1992). Effect of heating rate on palatability and associated properties of pre- and postrigor muscle. Journal of Animal Science, 71, 939-945.
19. Xargayo, M., & Lagares, J. (1999). Pre-massage to slice processing time. Meat International, 9(7), 22-24.