The impact of heat treatment methods on the physical properties and cooking yield of selected muscles from Limousine breed cattle.

摘要

The aim of this study was to analyse the impact of heat treatment methods (frying-FR, grilling-GR, roasting-RO 180 degrees C, roasting-RO Delta T) on certain physical properties and the cooking yield of selected muscles of cattle. Used were samples of five muscles from 40 beef carcasses: m. longissimus lumborum (LL), m. semimembranosus (SEM), m. semitendinosus (SET), m. psoas major (PSM) and m. triceps brachii (TRI). Instrumental texture parameter measurements were performed using universal testing machine (Instron 5965) equipped with Warner-Bratzler attachment. Instrumental measurement of colour components was performed using Minolta CR-400 chromameter in the L*a*b* system. Cooking yield of the applied thermal processes was determined by weighting method and by thermal shrinkage measurement using computer image analysis. The greatest tenderness characterized the GR samples, especially of PSM, LL, and TRI muscle. Products roasted with the use of Delta T program occurred significantly (P<=0.001) darker and less red, particularly the LL, SET and TRI muscles. Long-lasting roasting (RO Delta T) resulted in cooking yields comparable (P>=0.05) to RO 180 degrees C and GR. The meat cooking shrinkage (MCS_L, MCS_d, MCS_SA) strongly correlated (r>0.6) with processing losses, with the exception of grilled samples.