THE EFFECT OF DIFFERENT METHODS OF COOKING BEEF ROUND OF COMMERCIAL AND PRIME GRADES. I. PALATABILITY AND SHEAR VALUES ^a

Abstract

This study was undertaken to learn what method of cooking beef round of Commercial and Prime grades is most. satisfactory for palatability and tenderness. Fourteen cooking methods were compared with a standard braising method. These methods were evaluated by means of cooking losses, palatability, and shear. Cover (5, 6, 7) has observed that roasting meat at a very low temperature produces a more tender product than cooking meat in water at the same low temperature or roasting at higher temperatures. She has found that tenderness increases as speed of heat penetration decreases, and has questioned (6) whether moist heat is needed for making tough meat tender.Seasoned and unseasoned meat tenderizers containing papain were tested by Hay, Harrison, and Vail (8). Treated beef was found to be more tender but less juicy than untreated meat. The tenderizer had no significant effect on total cooking losses, aroma, or flavor of the beef. Lowe (9) reported that beef treated with a marinade containing vinegar had lower shear values than the control sample. EXPERIMENTAL PROCEDUREPaired right and left rounds from 6 steers were obtained from the Chicago stockyards. Four of these animals were from the bottom quarter of the Commercial grade; they were slaughtered under the grading system in use before December 29, 1950. However, the grade of these animals would have been Commercial under the system in use after that date. These 4 animals were of Hereford extraction, from the Middle West, and were about 3lh years old, except the second animal which was about 2 years old. The carcass weights were 572 to 587 pounds. The fifth and sixth pairs of rounds were of average Prime grade, and were purchased after the change in the grading system. The animals from which these rounds were obtained were Hereford steers about 2 years old, from the Middle West. These 2 carcasses weighed 579 and 582 pounds, which is light for Prime.On the fifth or sixth day after slaughter, the rounds were sliced. Starting at the rump end the slices were l%, M, l%, 1y2, 1 / , l%, I%, % in. thick. The l%-in. slices were cooked, while the thinner slices were used raw for chemical assays which are reported in a second paper. Each slice was divided immediately into top round, including the adductor and semimembranosus muscles, and bottom round, including the biceps femoris and semitendinosus muscles. The cooking samples of top round weighed 469 to 1439 g.; of bottom round 405 to 1290 g. The samples were stored in a refrigerator until they were cooked 6 to 8 days after slaughter. The cooking methods were arranged a

Marinade pH Affects Textural Properties of Beef

“…Numerous studies have indicated that the operational component in the marinade that affects pH and tenderness is the concentration of the acid present. Griswold (1955) and Howat et al (1983) reported that meat tenderness was not increased by marination in a weak acid. However, Lind et al (1971) showed that meat marinated with 55% (v/v) acetic acid solution for 48 hr (pH 2.85) increased in tenderness.…”

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

“…No tenderness advantage in cooking chuck roasts at the lower oven temperature of 135°C was apparent in this study (Table 4). The 135°C was higher than temperatures used by several researchers (Cover, 1943;Griswold, 1955;and Simmers, 1965) who reported tenderness advantages in low temperature roasting. In several studies showing increased tenderness at low oven temperature (Cover, 1943;Simmers, 1965;and Bayne, et al, 1969) a wider range (56°C) existed between the two selected oven temperatures than in this study (28°C).…”

“…However, research has indicated low temperature dry roasting as well as moist heat cooking methods often can be used successfully on less tender cuts. Bayne, Meyer, Goertz, and Kolasa (1973) (1943) and Griswold (1955) found roasts at lower oven temperatures (80°C and 121°C, respectively) were more tender but less juicy. In two of the studies (Cover, 1943;Griswold, 1955), a &dquo;mealy&dquo; texture was noted at the lower temperature.…”

“…Total cooking time was significantly longer (p< 0.001 ) for roasts cooked at the lower oven temperature, which may have contributed to less juicy meat at this temperature (Table 4). In many low temperature studies, advantages in tenderness were obtained at the expense of juiciness and total yield (Cover, 1943;Griswold, 1955;and Simmers, 1965). The significant interaction (p<0.05) of breed type X feeding regime X temperature for total cooking loss (Table 2) is due to the significantly lower (p<0.05) cooking loss observed for roasts at 163°C from SXA high concentrate steers.…”

The Effect of Cookery on Muscle Proteins and Meat Palatability: A Review

“…Studies by Cover et al (1957) and Griswold (1955) indicated that cooking method had a pronounced effect on the ultimate palatability of meat. Cover and Hostetler (1960) reported that the rate of heat penetration into meat differs with the cooking method and seems to effect the ultimate tenderness of the meat.…”