Determination of optimum oven cooking procedures for lean beef products

Rodas‐González, Argenis; Larsen, I. L.; Uttaro, B.; Juárez, M.; Parslow, Joyce; Aalhus, J. L.

doi:10.1002/fsn3.229

Cited by 5 publications

(6 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Specifically, center and mid portions of steaks cooked to 57°C IT had the greatest (P < 0.05) amount of these methyl esters compared with all other IT and layer combinations. As previously stated, thermal treatment tends to degrade ester bonds (Domínguez et al, 2014;Rodas-González et al, 2015;Biller et al, 2017).…”

Section: Internal Temperature × Layermentioning

confidence: 82%

Development of Beef Volatile Flavor Compounds in Response to Varied Oven Temperature and Degree of Doneness

Mallick

Woerner

Franco

et al. 2021

Meat and Muscle Biology

View full text Add to dashboard Cite

Beef volatile flavor compound (VFC)development at the center, mid, and surface layers of cooked steaks wasevaluated through eighteen cookery treatment combinations consisting of oven cookingtemperature (OT; 177°C, 246°C, and 343°C) and final internal steak temperature(IT; 57°C, 63°C, 68°C, 74°C, 79°C, 85°C). In total, seventy-two VFC were measuredrepresenting the Maillard reaction and lipid degradation. Five VFC wereimpacted by a three-way interaction of OT × IT × layer (P ≤ 0.030). TwoVFC were impacted by a two-way interaction OT × IT (P ≤ 0.010). SixteenVFC were impacted by a two-way interaction OT × layer (P ≤ 0.050). SixteenVFC were impacted by a two-way interaction IT × layer (P ≤ 0.050).Twenty VFC were impacted by main effect of layer (P ≤ 0.010). Eight VFCwere impacted by main effect of IT (P ≤ 0.050). Maillard compounds were formedprimarily at steak surfaces with a general increase in content with greater finalIT and OT to a lesser extent. Lipid derived compounds were diverse. Methyl estersand aldehydes were consistently in lower content at steak surfaces and primarilyfound within the inner portions of steaks. Conversely, certain alcohols and ketoneswere more prominent at steak surfaces. Development of compounds among layers wasalso consistently influenced by IT and OT. It may be concluded that flavor contributingcompounds vary among cooked beef steaks at different depths and cookery temperatures,such as OT and final IT, may be utilized to mediate the final volatile compoundcomposition. 

show abstract

Section: Internal Temperature × Layermentioning

confidence: 82%

Development of Beef Volatile Flavor Compounds in Response to Varied Oven Temperature and Degree of Doneness

Mallick

Woerner

Franco

et al. 2021

Meat and Muscle Biology

View full text Add to dashboard Cite

show abstract

“…This result is probably related to the change of meat surface colour as a result of non‐enzymatic browning reactions such as caramelisation and Maillard due to sealing process. Similar results have been reported in many studies dealing with the effect of sealing on colour of meat (Rodas‐González et al ., 2015; Yoo et al ., 2020; Lee et al ., 2022). Indeed, the sealing process had a significant effect ( P < 0.01) on the outer surface colour of the samples.…”

Section: Resultsmentioning

confidence: 99%

“…Sealing is often applied as a preparatory step in various cooking methods (Labensky & Hause, 2007). Sealing can be applied in combination with moist heat cooking or low temperature dry heat cooking methods (Rodas‐González et al ., 2015). It has been reported that the sealing process plays an important role in reducing moisture loss and odour component (soluble protein and fat etc .)…”

Section: Introductionmentioning

confidence: 99%

The effect of sealing process on the textural and sensory properties and protein profile of cooked meat

Kilic,

Oz,

Turhan

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryThis work aimed to determine the effect of sealing process at different internal temperatures on the cooking loss, lipid oxidation, textural, and sensory properties, as well as the protein profile of cooked meat. For this aim, four different groups were formed. The control group was not sealed, while the other three groups were sealed until their internal temperature reached 20, 30, and 40 °C. Then, all samples were baked until their internal endpoint temperature reached 71 °C to ensure food safety. The lowest cooking loss (11.57%) was detected in the control group, and increased sealing core temperature resulted in an increase in cooking loss. The sealing did not show a significant effect (P > 0.05) on the TBARS value. On the other hand, myofibrillar and sarcoplasmic protein profile were influenced by sealing. Myofibrillar protein profile showed that protein denaturation rate was higher in groups sealed at the internal temperature of 30 and 40 °C. The sealing process affected only the hardness value among the textural properties examined. With the sealing process, the hardness value of the meat significantly (P < 0.05) reduced and the lowest hardness value was determined in the sample sealed at the internal temperature of 20 °C. Sealing positively affected the overall acceptability score of the samples, and the samples sealed until their internal temperatures reached 30 and 40 °C had higher overall acceptability scores.

show abstract

“…Since same ingredients were used in preparing the burgers, except the meat or meat alternative sources, the difference in composition may be attributed to the meat sources. Raw lean beef was observed to contain 30.61% protein and 3.49% fat at 64.8% moisture which translates to 86.93% protein and 9.91% fat in dry weight basis [13]. In the same vein, lean chicken meat of the breast and thigh contained an average of 21.1% protein at 71.1% moisture content and this translates to 73.1% crude protein in dry weight basis [14].…”

Section: Discussionmentioning

confidence: 99%

Comparative Evaluation of the Nutritional, Physical and Sensory Properties of Beef, Chicken and Soy Burgers

Paulina

Veronica

Hammed

2018

Agriculture and Food Sciences Research

View full text Add to dashboard Cite

The sporadic technological advancement witnessed worldwide since the beginning of the twenty first century has encouraged civilization and urbanization culminating into changes in lifestyle from active to sedentary globally. People now prefer instant foods and eating out in different food service units to home cooked meals. Burger is a special delicacy which is seldom prepared at home but commonly purchased from restaurants. The need to encourage human consumption of soybean cannot be over emphasized due to the unrivalled nutritional and health benefits derivable from it especially in combating some communicable diseases, the epidemic of which is becoming alarming globally, hence, harnessing soybean potentials in the production of burger is of pertinent importance. This experimental study was therefore designed to compare the nutritional, physical and sensory properties of soy burger with those of the conventional beef and chicken burgers. Soy cheese was prepared from soybeans using appropriate culinary procedure. Equal portions of minced beef, minced chicken and soy cheese were processed into burgers using basic recipe. Beef, chicken and soy burgers were subjected to proximate, thiamine, riboflavin, cholesterol, colour, texture and sensory evaluation using standard methods. Mean data were compared using Analysis of Variance at p≤0.05. Protein content (Dry Weight Basis) for Beef burger (BB), Chicken Burger (CB) and Soy Burger (SB) were 57.87, 50.36 and 53.89% respectively. In similar sequence fat content were 10.02(BB) 10.15(CB) and 8.58 (SB). SB was significantly higher than the other two samples in crude fibre, riboflavin and niacin while its cholesterol content was negligible. There was no significant difference between SB and CB in lightness and redness while the values for yellowness were 10.60, 25.12 and 18.25 for BB, CB AND SB respectively. In the same vein there was no significant difference in chewiness, cohesiveness and springiness of the three burger samples. For overall acceptability BB was most acceptable followed by SB and then CB. The nutritional, physical and sensory properties of soy burger were comparable to that of beef and chicken burgers, hence, soy burger may compete favourably with the conventional types of burger and is hereby presented as a cholesterol-free alternative with higher health benefits suitable for all even vegans. Household and commercial production and consumption of soy burger is hereby recommended.

show abstract

Determination of optimum oven cooking procedures for lean beef products

Cited by 5 publications

References 32 publications

Development of Beef Volatile Flavor Compounds in Response to Varied Oven Temperature and Degree of Doneness

Development of Beef Volatile Flavor Compounds in Response to Varied Oven Temperature and Degree of Doneness

The effect of sealing process on the textural and sensory properties and protein profile of cooked meat

Comparative Evaluation of the Nutritional, Physical and Sensory Properties of Beef, Chicken and Soy Burgers

Contact Info

Product

Resources

About