The Effect of Two Methods of Cooking on Palatability Scores, Shear Force Values, and Collagen Content of Two Cuts of Beef

Abstract

Suiting the method of cooking to steaks which are available so that the cooked meat may be tender and palatable is still a problem and one of great practical importance. Steaks from rib and loin cuts are classed as "tender" because a small amount of connective tissue is said to be present (11, 12,18). Steaks from the round are among those classed as "less tender" because a larger amount of connective tissue is said t o be present. Dry heat methods have been recommended for the tender cuts but, to obtain satisfactory tenderness in the less tender cuts, moist heat methods have been recommended ( 3 ) .From a theoretical point of view, Cover (6) doubted that moist heat, in the sense of added moisture, was necessary to make meat tender. She cooked top and bottom round roasts to an internal temperature of 80°C. in water and in an oven of the same temperature (90°C.). The roasts were more tender by the dry heat method. Later Cover and Shrode ( 5 ) used moist and dry heat methods standardized to correspond as nearly as possible t o the moist and dry heat methods used in many homes. Using these methods with tender and less tender cuts from four animals, they found that well-done bottom round steaks were more tender braised than broiled but that in well-done loin steaks the difference in tenderness was much less marked. Whether or not this was a result of the smaller amount of collagen in the loin steaks was not determined.The aim of this study was to obtain a clearer understanding of what happens in the meat under practical cooking conditions involving moist and dry heat. EXPERIMENTAL PROCEDUREMeat was available from steers of known history. These steers were produced at Bluebonnet Farm, Texas Agricultural Experiment Station Substation No. 23. Studies emphasizing the effect of certain factors in production history and carcass quality on palatability will be published elsewhere. Twenty-four steers were available in 1953 and thirty-eight i n 1954.Tliree-quarter inch steaks were obtained from the short loin and hottoin round. The bone was removed from the loin steak to facilitate freezer storage and to help preveiit cupping during broiling. The individual steaks were wrapped, frozen at -20°F.niid stored a t 0°F. until the tests could be made. I n 1954, steaks 3 and 4 on each side from each cut were used for palatability tests and steaks 1, 2, 5, and 6 for chemical analyses. The steaks which werc ground for the raw samples were: loin, 1 and 6 left, 2 and 5 right; hottoin round, 1 and 5 left, 2 and 6 right. Steaks used for the cooked sanlples were: broiled loin, 1 and 6 right, 2 and 5 left; broiled bottom round, 1 right and G left; and braised bottom round, 2 left and 5 right.Cooking conditions. The steaks were cooked well-done. Broiling and braising 1nethods h a w been described in detail by Cover and Shrode ( 5 ) . The broiler was preheated to 200°C. (392°F.). The steak was browned well on one side (approximately 25 minutes), turned, and browned on the other side (approximately 10 minutes). Use of steak 312

Variations in the Sensory Properties of Beef as Affected by Sex Condition, Muscle and Postmortem Aging

“…Collagen solubility was highest in the LD muscle and lowest in the SM muscle. Other researchers have also found that muscles differ in total collagen content (Cover et al 1962a;Cover and Smith 1956) and soluble collagen content (Field and Pearson 1969). Beatty et al (1967) found that white muscle fibers were generally associated with twice the collagen content as compared to red muscle fibers in rhesus monkeys.…”

“…Research has shown that various muscles differ significantly in flavor and overall satisfaction (Berry er a1. 1977), tenderness (Khan et al 1973), texture (Cover et al 1962a and b), juiciness (Berry et al 1977;Jeremiah et al 1971), aging response (Gothard et al 1966), collagen content (Cover and Smith 1956), collagen solubility (Field and Pearson 1969), fat content (Marchello et a1. 1970) and sarcomere length (Herring et al 1965).…”

Teachin Consumer Selection of Market Quality Beef by Observable Characteristics

“…Either objective or subjective evaluation must take such variability into account. Cover and Smith (1956) questioned the relation of tenderness and juiciness to marbling because correlations between these characteristics were low.…”

Eating Quality and Thiamin Retention of Turkey Breast Muscle Roasted and “Slow‐Cooked” from Frozen and Thawed States1

“…Although thiamin retention in meat that has been cooked for a long time at low temperatures has not been studied, method of cooking (dry or moist) has been shown to be associated with thiamin retention in meat-that cooked by dry methods generally retained more thiamin than that cooked by moist methods (McIntire, Schweigert, Henderson, and Elvehjem, 1943;Tucker, Hinman, and Halliday, 1946;Wilcox and Galloway, 1952;Asp, Noble, and Gomez, 1953;Cover and Smith, 1956). However, when thiamin values of both meat and drip were combined, dry and moist methods gave approximately equal retentions of thiamin in pork ham and loins (McIntire, Schweigert, Henderson, and Elvehjem, 1943) and in beef steaks (Cover and Smith, 1956).…”

“…Meat roasted conventionally retained more thiamin (p < 0.01) than did meat cooked slowly. Reportedly, more thiamin is transferred to the drip with moist cooking than with dry cooking methods (McIntire, Schweigert, Henderson, and Elvehjem, 1943;Cover and Smith, 1956). Since there was greater dripping loss for the &dquo;slow-cooked&dquo; than for the roasted turkey, more thiamin may have been transferred to the drippings in the &dquo;slow-cooked&dquo; roasts.…”