DEXTROSE LEVEL AND OVEN TEMPERATURE EFFECTS ON WARMED‐OVER FLAVOR DEVELOPMENT IN BEEF TOP ROUND ROASTS^1,2

Abstract

To determine the effect of added dextrose and cooking temperature on the development of warmed‐over flavor (WOF) and thiobarbituric acid reactive substances (TBARS), beef top round roasts were injected with a basic brine solution containing salt and sodium tripolyphosphate along with 0, 1 or 2% dextrose. The roasts were cooked in an oven temperature of 121C or 191C and stored for 4 weeks. Roasts cooked at the faster rate, without the addition of dextrose, showed TBARS values to be higher (P < 0.05) than those cooked at a slower rate. However, the addition of dextrose to roasts cooked at the faster rate reduced (P < 0.05) TBARS values. When 2% dextrose was added to roasts cooked at the slower rate, an increase (P < 0.05) in TBARS was observed. The addition of dextrose to beef top round roasts can reduce TBARS values when the roasts are cooked at relatively high temperatures, but may cause an increase in TBARS values when cooked at slower rates of heating.

Comparison of hurdle treatments for buffalo meat

“…The significant increase in TBA value in all the three SBM products from the fresh meat level may be due to several factors such as desorption heating (Yamauchi, 1972; Dunlavy & Lamkey, 1995), prooxidant effect of salt (Torres et al. , 1994) and low water activity (Torres et al.…”

Consumer sensory characteristics of broiler and indigenous chicken meat: A South African example

“…There was, however, no interaction between breed and thermal treatment on all the attributes assessed. Chemical reactions during cooking release many substances, such as volatile compounds, that give aroma and flavour to meat (Aliani & Farmer, 2005;Dunlavy & Lamkey, 1994). In other words, flavour is a combination of several chemical interactions involving proteins, lipids, and carbohydrates (Spanier, Flores, McMillin, & Bidner, 1997).…”

Effect of cooking temperature on texture and flavour binding of braised sauce porcine skin

“…Many studies have demonstrated that cooking methods and cooking time and temperatures usually have great impacts on palatability of meat and meat products (Kersh, 1978; Wattanachant et al ., 2005; Li et al ., 2016). It has reported that as the endpoint temperature increased, juiciness and tenderness of beef roasts decreased (Dunlavy & Lamkey, 1995). However, the effect of heating temperature on texture of BSPS is not yet fully elucidated.…”