The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast
The aim of the study was to evaluate the influence of cooking conditions (dry air and steam) and final internal temperature (75, 85, 95°C) on the physico-chemical properties of beef infraspinatus (INF) and semimembranosus (SEM) muscles as well as their tenderness and juiciness. Cooking method and te...
Gespeichert in:
| Veröffentlicht in: | Meat science 2012-06, Vol.91 (2), p.195-202 |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 202 |
|---|---|
| container_issue | 2 |
| container_start_page | 195 |
| container_title | Meat science |
| container_volume | 91 |
| creator | Modzelewska-Kapituła, Monika Dąbrowska, Ewa Jankowska, Barbara Kwiatkowska, Aleksandra Cierach, Marek |
| description | The aim of the study was to evaluate the influence of cooking conditions (dry air and steam) and final internal temperature (75, 85, 95°C) on the physico-chemical properties of beef infraspinatus (INF) and semimembranosus (SEM) muscles as well as their tenderness and juiciness. Cooking method and temperature influenced moisture, total collagen content in cooked meat and cooking loss, whereas muscle type affected fat, total collagen content and cooking loss. Warner–Bratzler shear force values were affected by cooking method, which also influenced juiciness of roasts. Temperature affected tenderness and juiciness, whereas muscle type influenced juiciness. The most desirable tenderness had INF heated in steam and dry air to 95°C. Processing SEM in dry air to 85 and 95°C lowered the juiciness of the roasts. There were significant correlations between physico-chemical, sensorial and image attributes, however high accuracy of prediction (r2>0.8) was achieved only for SEM muscle. |
| doi_str_mv | 10.1016/j.meatsci.2012.01.021 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_926154477</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0309174012000320</els_id><sourcerecordid>926154477</sourcerecordid><originalsourceid>FETCH-LOGICAL-c460t-960c7fc4780464c14bb8f089a25a5c7af9916df958fa549267422aae32387d763</originalsourceid><addsrcrecordid>eNqFkU1v1DAQhi1ERZfCTwD5griQ1F-xkxOqKj4qVeqlnK1ZZ9x6SeKt7SD13-PVLnDkNHN43pnRM4S846zljOvLXTsjlOxCKxgXLeMtE_wF2fDeyEZx2b8kGybZ0HCj2Dl5nfOOMcal6F-RcyGk1FyaDXm4f0SK3qMrNHo6r9lN-Im6GH-G5YHOWB7jSGEZqQ8LTDQsBdOhKTjvMUFZE9K40KcVplCe6R4S1BCmfBi3RfQ0RcjlDTnzMGV8e6oX5MfXL_fX35vbu28311e3jVOalWbQzBnvlOmZ0spxtd32nvUDiA46Z8APA9ejH7reQ6cGoY0SAgClkL0ZjZYX5ONx7j7FpxVzsXPIDqcJFoxrtjXCO6WMqWR3JF2KOSf0dp_CDOnZcmYPiu3OnhTbg2LLuK2Ka-79acO6nXH8m_rjtAIfTgBkB5NPsLiQ_3Gd1mpgqnKfjxxWH78CJltX4eJwDKm-w44x_OeU35nrnJA</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>926154477</pqid></control><display><type>article</type><title>The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast</title><source>MEDLINE</source><source>Elsevier ScienceDirect Journals</source><creator>Modzelewska-Kapituła, Monika ; Dąbrowska, Ewa ; Jankowska, Barbara ; Kwiatkowska, Aleksandra ; Cierach, Marek</creator><creatorcontrib>Modzelewska-Kapituła, Monika ; Dąbrowska, Ewa ; Jankowska, Barbara ; Kwiatkowska, Aleksandra ; Cierach, Marek</creatorcontrib><description>The aim of the study was to evaluate the influence of cooking conditions (dry air and steam) and final internal temperature (75, 85, 95°C) on the physico-chemical properties of beef infraspinatus (INF) and semimembranosus (SEM) muscles as well as their tenderness and juiciness. Cooking method and temperature influenced moisture, total collagen content in cooked meat and cooking loss, whereas muscle type affected fat, total collagen content and cooking loss. Warner–Bratzler shear force values were affected by cooking method, which also influenced juiciness of roasts. Temperature affected tenderness and juiciness, whereas muscle type influenced juiciness. The most desirable tenderness had INF heated in steam and dry air to 95°C. Processing SEM in dry air to 85 and 95°C lowered the juiciness of the roasts. There were significant correlations between physico-chemical, sensorial and image attributes, however high accuracy of prediction (r2>0.8) was achieved only for SEM muscle.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2012.01.021</identifier><identifier>PMID: 22336137</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Animals ; Beef ; Biological and medical sciences ; Body Water ; Cattle ; Chemical composition ; Collagen - analysis ; Cooking ; Cooking - methods ; Fats - analysis ; Food industries ; Food Technology ; Fundamental and applied biological sciences. Psychology ; Hot Temperature ; Humans ; Juiciness ; Meat - analysis ; Meat - standards ; Meat and meat product industries ; Muscle, Skeletal - chemistry ; Roast ; Stress, Mechanical ; Temperature ; Tenderness</subject><ispartof>Meat science, 2012-06, Vol.91 (2), p.195-202</ispartof><rights>2012 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2012 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c460t-960c7fc4780464c14bb8f089a25a5c7af9916df958fa549267422aae32387d763</citedby><cites>FETCH-LOGICAL-c460t-960c7fc4780464c14bb8f089a25a5c7af9916df958fa549267422aae32387d763</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0309174012000320$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27903,27904,65309</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=25664904$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22336137$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Modzelewska-Kapituła, Monika</creatorcontrib><creatorcontrib>Dąbrowska, Ewa</creatorcontrib><creatorcontrib>Jankowska, Barbara</creatorcontrib><creatorcontrib>Kwiatkowska, Aleksandra</creatorcontrib><creatorcontrib>Cierach, Marek</creatorcontrib><title>The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>The aim of the study was to evaluate the influence of cooking conditions (dry air and steam) and final internal temperature (75, 85, 95°C) on the physico-chemical properties of beef infraspinatus (INF) and semimembranosus (SEM) muscles as well as their tenderness and juiciness. Cooking method and temperature influenced moisture, total collagen content in cooked meat and cooking loss, whereas muscle type affected fat, total collagen content and cooking loss. Warner–Bratzler shear force values were affected by cooking method, which also influenced juiciness of roasts. Temperature affected tenderness and juiciness, whereas muscle type influenced juiciness. The most desirable tenderness had INF heated in steam and dry air to 95°C. Processing SEM in dry air to 85 and 95°C lowered the juiciness of the roasts. There were significant correlations between physico-chemical, sensorial and image attributes, however high accuracy of prediction (r2>0.8) was achieved only for SEM muscle.</description><subject>Animals</subject><subject>Beef</subject><subject>Biological and medical sciences</subject><subject>Body Water</subject><subject>Cattle</subject><subject>Chemical composition</subject><subject>Collagen - analysis</subject><subject>Cooking</subject><subject>Cooking - methods</subject><subject>Fats - analysis</subject><subject>Food industries</subject><subject>Food Technology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hot Temperature</subject><subject>Humans</subject><subject>Juiciness</subject><subject>Meat - analysis</subject><subject>Meat - standards</subject><subject>Meat and meat product industries</subject><subject>Muscle, Skeletal - chemistry</subject><subject>Roast</subject><subject>Stress, Mechanical</subject><subject>Temperature</subject><subject>Tenderness</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkU1v1DAQhi1ERZfCTwD5griQ1F-xkxOqKj4qVeqlnK1ZZ9x6SeKt7SD13-PVLnDkNHN43pnRM4S846zljOvLXTsjlOxCKxgXLeMtE_wF2fDeyEZx2b8kGybZ0HCj2Dl5nfOOMcal6F-RcyGk1FyaDXm4f0SK3qMrNHo6r9lN-Im6GH-G5YHOWB7jSGEZqQ8LTDQsBdOhKTjvMUFZE9K40KcVplCe6R4S1BCmfBi3RfQ0RcjlDTnzMGV8e6oX5MfXL_fX35vbu28311e3jVOalWbQzBnvlOmZ0spxtd32nvUDiA46Z8APA9ejH7reQ6cGoY0SAgClkL0ZjZYX5ONx7j7FpxVzsXPIDqcJFoxrtjXCO6WMqWR3JF2KOSf0dp_CDOnZcmYPiu3OnhTbg2LLuK2Ka-79acO6nXH8m_rjtAIfTgBkB5NPsLiQ_3Gd1mpgqnKfjxxWH78CJltX4eJwDKm-w44x_OeU35nrnJA</recordid><startdate>20120601</startdate><enddate>20120601</enddate><creator>Modzelewska-Kapituła, Monika</creator><creator>Dąbrowska, Ewa</creator><creator>Jankowska, Barbara</creator><creator>Kwiatkowska, Aleksandra</creator><creator>Cierach, Marek</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20120601</creationdate><title>The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast</title><author>Modzelewska-Kapituła, Monika ; Dąbrowska, Ewa ; Jankowska, Barbara ; Kwiatkowska, Aleksandra ; Cierach, Marek</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c460t-960c7fc4780464c14bb8f089a25a5c7af9916df958fa549267422aae32387d763</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Animals</topic><topic>Beef</topic><topic>Biological and medical sciences</topic><topic>Body Water</topic><topic>Cattle</topic><topic>Chemical composition</topic><topic>Collagen - analysis</topic><topic>Cooking</topic><topic>Cooking - methods</topic><topic>Fats - analysis</topic><topic>Food industries</topic><topic>Food Technology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hot Temperature</topic><topic>Humans</topic><topic>Juiciness</topic><topic>Meat - analysis</topic><topic>Meat - standards</topic><topic>Meat and meat product industries</topic><topic>Muscle, Skeletal - chemistry</topic><topic>Roast</topic><topic>Stress, Mechanical</topic><topic>Temperature</topic><topic>Tenderness</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Modzelewska-Kapituła, Monika</creatorcontrib><creatorcontrib>Dąbrowska, Ewa</creatorcontrib><creatorcontrib>Jankowska, Barbara</creatorcontrib><creatorcontrib>Kwiatkowska, Aleksandra</creatorcontrib><creatorcontrib>Cierach, Marek</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Modzelewska-Kapituła, Monika</au><au>Dąbrowska, Ewa</au><au>Jankowska, Barbara</au><au>Kwiatkowska, Aleksandra</au><au>Cierach, Marek</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2012-06-01</date><risdate>2012</risdate><volume>91</volume><issue>2</issue><spage>195</spage><epage>202</epage><pages>195-202</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>The aim of the study was to evaluate the influence of cooking conditions (dry air and steam) and final internal temperature (75, 85, 95°C) on the physico-chemical properties of beef infraspinatus (INF) and semimembranosus (SEM) muscles as well as their tenderness and juiciness. Cooking method and temperature influenced moisture, total collagen content in cooked meat and cooking loss, whereas muscle type affected fat, total collagen content and cooking loss. Warner–Bratzler shear force values were affected by cooking method, which also influenced juiciness of roasts. Temperature affected tenderness and juiciness, whereas muscle type influenced juiciness. The most desirable tenderness had INF heated in steam and dry air to 95°C. Processing SEM in dry air to 85 and 95°C lowered the juiciness of the roasts. There were significant correlations between physico-chemical, sensorial and image attributes, however high accuracy of prediction (r2>0.8) was achieved only for SEM muscle.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>22336137</pmid><doi>10.1016/j.meatsci.2012.01.021</doi><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0309-1740 |
| ispartof | Meat science, 2012-06, Vol.91 (2), p.195-202 |
| issn | 0309-1740 1873-4138 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_926154477 |
| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Animals Beef Biological and medical sciences Body Water Cattle Chemical composition Collagen - analysis Cooking Cooking - methods Fats - analysis Food industries Food Technology Fundamental and applied biological sciences. Psychology Hot Temperature Humans Juiciness Meat - analysis Meat - standards Meat and meat product industries Muscle, Skeletal - chemistry Roast Stress, Mechanical Temperature Tenderness |
| title | The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-28T03%3A10%3A22IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=The%20effect%20of%20muscle,%20cooking%20method%20and%20final%20internal%20temperature%20on%20quality%20parameters%20of%20beef%20roast&rft.jtitle=Meat%20science&rft.au=Modzelewska-Kapitu%C5%82a,%20Monika&rft.date=2012-06-01&rft.volume=91&rft.issue=2&rft.spage=195&rft.epage=202&rft.pages=195-202&rft.issn=0309-1740&rft.eissn=1873-4138&rft.coden=MESCDN&rft_id=info:doi/10.1016/j.meatsci.2012.01.021&rft_dat=%3Cproquest_cross%3E926154477%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=926154477&rft_id=info:pmid/22336137&rft_els_id=S0309174012000320&rfr_iscdi=true |