Effect of End-point Temperature and Degree of Doneness on Sensory and Instrumental Flavor Profile of Beefsteaks

Lorenzen, C. L.; Davuluri, Vijay K.; Adhikari, Koushik; Grün, Ingolf U.

doi:10.1111/j.1365-2621.2005.tb07114.x

Cited by 36 publications

(43 citation statements)

References 16 publications

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“…Juiciness ratings have been shown to have dramatic decreases (16 to 70%) when DOD was increased from lower endpoint temperatures (55 to 60°C) to higher endpoint temperatures (77 to 90°C) in multiple studies (Parrish et al, 1973;Cross et al, 1976;Lorenzen et al, 2005;Lucherk et al, 2016). Observed tenderness decreases have been similar, with decreased tenderness ratings of 20 to 58% when final endpoint temperature is increased over the same range (Parrish et al, 1973;Cross et al, 1976;Lorenzen et al, 2005). The current study shows a decrease in palatability similar to previous research.…”

Section: Degree Of Donenesssupporting

confidence: 75%

“…Many authors have reported as DOD increases, WBSF values also increase (Lorenzen et al, 2005;Gomes et al, 2014;Lucherk et al, 2016). It is also well documented that as internal temperature increases, the percentage of cooking loss increases (Parrish et al, 1973;Luchak et al, 1998;Lorenzen et al, 2005).…”

Section: Degree Of Donenessmentioning

confidence: 92%

“…Many studies have reported as DOD increases, palatability ratings of juiciness and tenderness decrease (Cross et al, 1976;Savell et al, 1999;Lorenzen et al, 2005;Gomes et al, 2014;Lucherk et al, 2016). Juiciness ratings have been shown to have dramatic decreases (16 to 70%) when DOD was increased from lower endpoint temperatures (55 to 60°C) to higher endpoint temperatures (77 to 90°C) in multiple studies (Parrish et al, 1973;Cross et al, 1976;Lorenzen et al, 2005;Lucherk et al, 2016).…”

Section: Degree Of Donenessmentioning

confidence: 99%

“…with increased DOD (Parrish et al, 1973;Lorenzen et al, 2005;O'Quinn et al, 2015). However, a large percentage of beef consumers prefer steaks to be cooked to at least a medium DOD (Cox et al, 1997;Reicks et al, 2011).…”

mentioning

confidence: 99%

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Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness

McKillip

Wilfong

Gonzalez

et al. 2017

Meat and Muscle Biology

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The objective of this study was to evaluate the impact of marbling level in combination with enhancement on beef palatability when strip loin steaks were cooked to 3 degrees of doneness. Consumer and trained sensory panelists evaluated strip steak palatability traits of 3 USDA quality grades: Prime, Low Choice, and Low Select. Additional strip loins from each grade were enhanced to 108% with a water, salt, and alkaline phosphate solution. Steaks from each treatment were cooked to 3 degrees of doneness (DOD; Rare: 60°C, Medium: 71°C, or Very Well-Done: 82°C). Consumer panelists rated all enhanced treatments similar (P > 0.05) for each palatability trait. Enhanced steaks had greater (P < 0.05) juiciness, tenderness, flavor liking, and overall liking ratings than all non-enhanced treatments, regardless of grade. Consumer juiciness, tenderness, and overall liking scores increased (P < 0.05) as DOD decreased. Trained sensory panelists rated all enhanced treatments similar (P > 0.05) for initial and sustained juiciness, myofibrillar tenderness, and overall tenderness and greater (P < 0.05) than all non-enhanced treatments, other than non-enhanced Prime, for the same traits. Trained sensory panel ratings increased (P < 0.05) as DOD decreased for sustained juiciness, and both myofibrillar and overall tenderness. Moreover, Warner-Bratzler shear force values were similar (P > 0.05) among all enhanced treatments, and lower (P < 0.05) than non-enhanced Low Choice and Low Select treatments. Results from this study indicate marbling level has no impact on the palatability traits of enhanced strip loin steaks. Therefore, enhancement of higher valued, high marbled cuts does not provide additional palatability benefits over low marbled cuts, as enhancement does not provide an additive effect with marbling on beef eating quality.

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Section: Degree Of Donenesssupporting

confidence: 75%

Section: Degree Of Donenessmentioning

confidence: 92%

Section: Degree Of Donenessmentioning

confidence: 99%

mentioning

confidence: 99%

See 2 more Smart Citations

Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness

McKillip

Wilfong

Gonzalez

et al. 2017

Meat and Muscle Biology

View full text Add to dashboard Cite

show abstract

“…The roasting of meat enhances oxidation process compared to other methods of heat treatment due to prolonged meat exposure to high temperatures (Domínguez et al, 2014). A strong correlation exists between heating temperature, concentration of free amino acids, carnosine, IMP, pyrazines and hexanol and the intensity of taste of roasted, burnt and cooked beef (Lorenzen et al, 2005).…”

Section: Factors Affecting Changes In Volatile Compoundsmentioning

confidence: 99%

Volatile compounds in meat and meat products

2017

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Study on volatile aroma compounds in donkey broths of different stewing time

Wang

Liu

Xie

et al. 2022

Flavour & Fragrance J

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Donkey belongs to the class Mammals, Equine and Equus, and can be fed well with roughage. In early time, donkeys were mostly used as transportation and agricultural tools due to underdeveloped productivity, but today donkey has abundant applications in many food products such as donkey milk and meat. 1 Donkey meat is not only delicious with unique flavor, but also has high quality substance like essential amino acids and unsaturated fatty acids, which provide high nutritional value. 2 Researchers had focused on evaluating the nutritional and sensory properties of donkey milk. 3 Besides, studies related to donkey meat were performed, for example, a probe for detecting mixtures of raw donkey meat and different processed meat products had been applied, 4 a natural preservative that had better preservation effect on cold donkey meat was designed 5 and the near-infrared (NIR) analysis method of unsaturated fatty acids in fresh donkey meat had been optimized. 6 Food flavor is an important factor that drives consumers to accept food, the aroma components of donkey meat or donkey meat products were also investigated. The flavor compounds among the neck and leg meat from donkey and other livestock animals were compared in Li's study. 7,8 Xie identified 13 and 21 aroma-active compounds by OAV calculation and GC-O-MS analysis in spiced donkey meat. 9 Moreover, aromatic hydrocarbons showed an important role in the flavor of donkey meat, and tending to decrease with aging time in Maggiolino's research. 10

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Effect of End-point Temperature and Degree of Doneness on Sensory and Instrumental Flavor Profile of Beefsteaks

Cited by 36 publications

References 16 publications

Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness

Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness

Volatile compounds in meat and meat products

Study on volatile aroma compounds in donkey broths of different stewing time

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