No abstract

No abstract

No abstract

No abstract

Eighty-six grams paired beef semitendinosus portions processed either conventionally or by pre-rigor pressure were broiled or microwave cooked. Pre-rigor pressure-treated cooked beef portions were higher (P < 0.05) than untreated portions in total moisture, pH, exterior color a+ values and subjective tenderness and ease of fiber separation scores than did the untreated portions. Total moisture, drip cooking loss, interior a+ (redness) color value, and exterior L (lightness) and b+ (yellowness) color values were significantly higher in the microwaved beef portions as compared to the broiled portions. Neither juiciness nor flavor of samples were influenced (P < 0.05) by treatment or by cooking method.