Microwave as a rapid cooking method for beef tenderness evaluation

Silva, Douglas Roberto Guimarães; Fernandez, Ludimila C.; Filho, Robledo A. Torres; Fontes, Paulo Rogério; Ramos, Alcinéia L.S.; Ramos, Eduardo Mendes

doi:10.1111/jtxs.12312

Cited by 2 publications

(11 citation statements)

References 25 publications

(50 reference statements)

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“…Overall, at any aging time, the lower cooking loss value was observed in grilled samples, followed by samples cooked in a microwave at 60% of power (Mw60) and then samples microwaved at maximum power (Mw100). This is consistent with the observation that microwaved meats have higher cooking losses (Moody, Bedau, & Langlois, ; Riffero & Holmes, ; Silva et al, ; Yarmand & Homayouni, , ) than conventional (grilling) cooking methods.…”

Section: Resultssupporting

confidence: 89%

“…According to Locker and Daines () and Obuz et al (), slow cooking induces higher cooking losses than fast cooking. However, although microwaved roasts took less time to reach endpoint temperatures compared to those cooked by conventional methods (Silva et al, ), the cooking losses were higher. Therefore, cooking rate was not the only factor responsible for this higher loss.…”

Section: Resultsmentioning

confidence: 99%

“…The protocol suggested by Silva et al () requires cooking frozen strips (1.0 × 1.0 × 2.5 cm) directly in the microwave. However, some samples underwent a partial defrosting during the step of obtaining the strips and, therefore, a partially frozen strip had areas with different degrees of doneness after microwave cooking, increasing sample variability.…”

Section: Methodsmentioning

confidence: 99%

“…However, of the parameters that must be standardized in the shear force protocols, that related to the cooking process has one of the greatest potential impacts on meat tenderness measures (Silva et al, ; Yancey, Wharton, & Apple, ). Cooking is considered one of the largest sources of error variance in the shear force determination (Wheeler, Shackelford, & Koohmaraie, ).…”

Section: Introductionmentioning

confidence: 99%

“…Recently, Silva et al () evaluated the use of microwave cooking in a shear force protocol, as proposed by Hostetler and Dutson (), due to its low cost, convenience, and speed of execution. These authors used frozen strips of beef Semitendinosus muscle cooked in a microwave oven for different times (20–60 s) and concluded that, although the standardized microwave procedure allowed for a dramatic reduction in measurement time and showed potential as a method for tenderness evaluation, additional studies were required to evaluate and optimize this application in different muscles, as well examining the correlation with sensory analysis.…”

Section: Introductionmentioning

confidence: 99%

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Using microwave cooking to evaluate tenderness and its relationship to sensory analysis

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Journal of Texture Studies

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This study evaluated a microwave (Mw) cooking method for determining beef toughness using the Warner–Bratzler slice shear force (WBsSF) protocol. Longissimus thoracis muscles were aged for 1, 10, 19, and 28 days at 4C. They were then either cooked on a clam‐shell grill until reaching an internal temperature of 72C, in a Mw for 100 s at maximum power (Mw100) or for 140 s at 60% of maximum power (Mw60). Cooking loss and shear force (SF) values were higher in Mw samples than in grilled ones. SF assessment by grill and Mw100 were able to discriminate tenderness by aging times in the same way as the sensory panel. The SF measured in a grilled sample had higher repeatability (R = .74) and correlation with sensory scores (r = −.79) than Mw100 (R = .61; r = −.62) and Mw60 (R = .51; r = −.53). Mw100 can be considered as an appropriate alternative for the WBsSF protocol. Practical applications Tenderness is the most important attribute for consumers. Many studies have evaluated tenderness in meat and different protocols for cooking. This work was intended to optimize and evaluate the use of the microwave as a cooking method for shear force determination, against a standard protocol and establish the correlation to sensory tenderness.

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