Quality Grade, Portion Size, Needle Tenderization and Cookery Method Effects on Cooking Characteristics and Palatability Traits of Portioned Strip Loin and Top Sirloin Steaks

Abstract

Strip Loin (IMP # 1180A) and Top Sirloin Center Cut steaks (IMP # 1184B) purchased from a foodservice purveyor and aged 21 days were used to evaluate cookery method, needle tenderization, quality grade and portion size effects on palatability and cooking characteristics. Both steak types were distributed across 4 quality grade classes (USDA Select = S, USDA Choice = C, USDA Prime = P, and Certified Angus BeefTM= UC), 2 portion sizes (strip loins, 283 and 397 g; top sirloins, 255 and 340 g), 2 tenderization treatments (needle tenderized = T and nontenderized = NT) and 2 cooking methods (Clamshell® broiler‐grill = CS and electric grill = FW). Cook time/100 g was lower (P < 0.05) in P than S and UC strip loin steaks and lower (P < 0.05) in P than S, C and UC sirloin steaks. Shear force was lower (P < 0.05) in the UC and P strip steaks than S or C; however, there was no quality grade class effect on sirloin shear force. Cook loss and cook time were significantly higher in the larger portioned strips and sirloin steaks; however, cook time expressed on a weight constant basis (per 100 g) was not different across portion size. Shear force was lowered by needle tenderization (P<0.05) in strip loin and sirloin steaks. CS strip loin and sirloin steaks required about half as much cook time/100 g as FW steaks and shear force was lower (P<0.05) in CS strips than FW. Quality grade class did not affect (P > 0.05) sensory tenderness in the strips or sirloin steaks. Sensory tenderness scores were lower (P<0.05) in the 397 g and CS strips than the 283 g and FW strips, respectively. Juiciness scores were significantly lower in the CS than FW strips. Needle tenderization did not affect (P > 0.05) sensory tenderness in the strips steaks but improved sensory tenderness scores in the sirloin steaks. A needle tenderization by quality class interaction in the sirloins showed that T steaks from the S, C and UC classes were more tender than NT steaks; however, tenderization did not affect tenderness of P steaks. Collectively these data suggest that rapid cookery systems (i.e., Clamshell®) can reduce cooking time in portioned foodservice strip and top sirloin steaks without detrimental effects on palatability.

Effect of Foodservice Cookery Method, Marination, Portion Size, and Endpoint Cooking Temperature on Cooking Characteristics and Tenderness of Pork Loin Chops1

“…The CS cookery method reduced cooking time by about 60% (P < 0.05) compared to FB cooked chops. This is similar to results from Berry and Leddy (1990), Berry (1993), Berry and Bigner (1995), Gardner et al (1996), and Pringle et al (1998) using beef steaks. Results from this study showed CS cooked chops had numerically lower shear force values than FB cooked chops, however, these differences were not significant.…”

“…Furthermore, the smaller portion sized pork chops had lower (P < 0.05) cooking losses, which may be due to the fact that these chops had significantly shorter cook times than the larger portion size. Pringle et al (1998) documented similar results in portioned beef loin steaks.…”

“…However, the taste panel results (Table 3) show that the FB cooked chops were statistically juicier in terms of initial bite. Pringle et al (1998) found similar results with beef steaks and attributed the lower sensory juiciness scores of CS cooked steaks to the crust formation found on the cut surfaces of rapidly cooked steaks. This crust could be negatively perceived by taste panelist as a drier, less juicy sensation.…”

“…Results from this study showed CS cooked chops had numerically lower shear force values than FB cooked chops, however, these differences were not significant. Other researchers have found that CS cookery methods significantly lower shear values in beef steaks (Berry and Leddy 1990;Gardner et al 1996;Pringle et al 1998).…”

“…In order to maintain market share and satisfy consumers' expectations of a positive eating experience, avenues to understand and improve tenderness must be explored and applied by purveyors, restaurateurs and other foodservice sectors. Rapid cookery systems, similar to those used in the foodservice industry, have improved tenderness in beef (Berry and Leddy 1990;Gardner et al 1996;Pringle et al 1998), although the improvements have been relatively small in magnitude and variable in occurrence. These researchers also reported that foodservice cookery systems dramatically reduce cooking times with minimal effects on cooking yields, two important traits to the foodservice industry.…”