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Summary The aim of this study was to investigate the impact of two convection–microwave heating (M100 and M30) on texture and colour properties, cooking yield and thermal shrinkage of bovine product (gluteus medius muscle) as compared with conventional roasting at constant temperature (P180 and P80) and roasting with ΔT program (Δ80 and Δ40). The product processed by the M100 method was characterised by high shear force (WBSF) and high compression force (TPA). The reduction of microwave intensity to 30% (roasting M30) could improve the tenderness of final product. In addition, microwave heating at the intensity of 30% shortened the roasting time, and the produced sample exhibited comparable process loss and heat shrinkage extent compared to those treated by the high‐temperature conventional roasting method (P180). The study indicated that combining of convection and low‐intensity microwave heating could be successfully used in catering business for beef roasting due to the shorter cooking time, reduced cooking loss and higher tenderness of meat.

Summary This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy (NIRs). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA, shear and penetration tests (r = 0.766, r = 0.75 and r = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test (r = 0.722) and moderately correlated with the elasticity from penetration test (r = 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese.

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The aim of this study was to evaluate the impact of the ageing on changes in selected myofibrillar proteins and Warner-Bratzler shear force values in muscles from cross-breed Charolaise 9 Holstein Friesian heifers. Triceps brachii (TB), infraspinatus (IS), vastus lateralis (VL), semimembranosus (SM), biceps femoris (BF) and semitendinous (ST) muscles after ageing were examined. A significant muscle effect was found in the case of basic chemical composition, Warner-Bratzler shear force values and cooking loss. The vastus lateralis characterised by the lowest intramuscular fat percentage (P ≤ 0.05). The highest connective tissue content was shown for infraspinatus. This muscle had the lowest Warner-Bratzler shear force values in every ageing time, regardless of the cooking method. Throughout the ageing process, selected myofibrillar proteins were altered in all examined muscles, but at varying rates. The SDS-PAGE electrophoresis and Western blotting analysis showed that desmin and troponin-T degradation affected both muscles and ageing effects (P ≤ 0.001).Ageing and cooking methods vs. beef tenderness M. Moczkowska et al.