The Relationships of Total, Bound, and Free Water and Fat Content to Subjective Scores for Eating Quality in Two Beef Muscles

Abstract

Subjective scores for eating quality of two beef muscles, longissimus dorsi (LD) and biceps femoris (BF), cooked to two final internal temperatures were related to fat content and to the amount of bound and free water.Steaks from muscle were cooked to final internal temperatures of 68 and 85°C. As the temperature increased the meat was drier, harder, and more mealy, and contained less connective tissue, but the fragmentation of muscle fibers was not changed.Softness scores were associated with higher amounts of fat and decreased amounts of t&al water in both muscles cooked to 68'C. As. the amount of fat increased in raw and cooked beef, the amount of total water decreased.The amount of boutid water, expressed as a percentage of total water, remained relatively constant in raw and cooked steaks. Differences between the muscles and the effects of heat were discussed.

Freshly Cooked and Reheated Turkey Breast Muscle

“…Cipra and Bowers (1970) found a similar relationship in dark muscle of turkey. In this study juiciness and tenderness were correlated positively as might be expected from work by other investigators (Cover et al, 1962;Gaddis et al, 1956;and Ritchey, 1965).…”

Influence of Cooking Broiler Meat in Water on Tenderness and Percentage Moisture

“…Blood cell changes following ACTH injection in the chick. The loss of moisture during cooking was found to vary with the age and strain of the bird, Dawson et al (1958), with cooking temperature, Monk et al (1964), and to the dryness and hardness of cooked beef tissue, Ritchey (1965). Soc.…”

Free, Bound and Total Moisture, and Shear Values of Roasted Turkeys

“…Ritchey (1965) found that the degree of dryness and hardness in beef tissue was influenced by the cooking temperature. Ritchey (1965) found that the degree of dryness and hardness in beef tissue was influenced by the cooking temperature.…”