Effect of Three Cooking Methods on the Quality ofCooked Beef Joints

摘要

The effect of three cooking methods: dry heat roasting (120°C), moist heat roasting (85°C)and water cooking (85°C), on the quality of cooked beef joints was investigated with the aim toimprove cooked meat quality before the cooling step. Beef joints were injected with a salt/phosphatebrine and tumbled under vacuum at 4°C for 3 hours before being stuffed into elastic nettings andcooked to a core temperature of 72°C. Mean weight of samples after tumbling was 2.6 kg. In thiswork, the same cooling technique, air blast cooling, was applied to cool all meat samples until coretemperature of 4°C. Data on mass losses and yield, cooking and cooling time, nutritional content andphysical properties (water holding capacity, tenderness, hardness and cohesiveness) of the meatjoints were compared.Cooking in water produced similar cook loss, cooking time and nutritional content when compared tothe other two methods. Still, beef samples cooked in water were significantly more tender than dryheat roasted samples. There were no significant differences between water-cooked samples andmoist heat samples.Results so far show that cooking in water could result in an advantageous method to improve meatquality at the cooking stage, rendering high quality meat product.