Sensory and Histological Characteristics of Beef Rib Cuts Heated at Two Rates to Three End Point Temperatures

Abstract

Beef rib cuts were oven roasted at 107° and 163°C. to end points of 60°, 70°, and 77°C. Cooking losses, tenderness, and other sensory properties were evaluated and related to histological changes in muscle components. Cooking times were longer and cooking losses usually lower at 107°C. than at 163°C. As end point temperature increased, cooking time and cooking loss increased and juiciness decreased. Shear values for cuts heated to end points of 70° and 77°C. at 107°C. were lower than for all other heat treatments. Roasts cooked at 107°C. to each end point and those cooked at 163°C. to 60°C. received higher tenderness scores than did all other heat treatments. Muscle fiber diameter decreased approximately the same extent with heating at either oven temperature. Fiber diameter decreased as end point temperature increased from 60° to 70°C., but diameter increased between 70° and 77°C. Quantity of collagenous connective tissue appeared to be greater in cuts heated at 163°C. to 60°, 70°, and 77°C. and at 107°C. to 70°C. than at other heat treatments. With increasing oven and end point temperatures, collagenous tissue changed from a banded to a granular appearance and fat became dispersed in the perimysial and endomysial collagenous tissue.

Effect of Heating Rate on Thermally Formed Myosin, Fibrinogen and Albumin Gels

“…Longtime-low temperature cookery is widely used in the meat industry to improve tenderness (Laakkonen, 1973) and to imprOve product yields through decreased moisture losses (Bayne et al, 1973;Appel and Lofqvist, 1978). However, in some studies slower heating rates have been shown to increase moisture loss (Bramblett and Vail, 1964;Locker and Daines, 1974); thus, other variables such as size of cut, method of heating, meat pH and freezing may be important in determining moisture losses at different heating rates.…”

Consumer Quality of Beef Chuck Roasts from Two Breed Types, Two Feedin Regimes, and Two Oven Temperatures

“…Cover (1937) reported that well done (80°C) round, chuck, rump, and standing rib roasts were more tender when cooked at 125°C than at 225°C, but tenderness of medium rare (63°C) rib and chuck roasts was not affected by oven temperature. In a more recent study by Bayne, Allen, Large, Meyer, and Goertz (1973), tenderness scores were higher for medium (70°C) and well done (77°C) rib roasts cooked at 107°C than 163°C, but oven temperature did not affect tenderness of rare (60°C) roasts.…”

State of the Art: Food Research

“…SEM makes it possible to note the location of cracks and breaks as well as the fragmentation of muscle fibers that occur during heating of meat (Hearne, Penfield, and Goertz, 1978). This information is useful in explaining why slo* methods of heating promote tenderness (Bayne, Allen, Large, Meyer, and Goertz, 1973;Korschgen and Baldwin, 1978). Davis, Gordon, and Hutchison (1976a) evaluated methods of preparing carrot samples for SEM.…”