Effects of cooking beef muscles from frozen or thawed states on cooking traits and palatability

摘要

We used an electric belt grill to cooksteaks from two muscles; outside round(biceps femoris), and loin strip(longissimus lumborum) from both frozenand thawed states. The color values L* anda*, Warner-Bratzler shear force (WBSF),juiciness, flavor, connective tissue amount,and overall tenderness did not differ(P>0.05) between steaks cooked fromfrozen and thawed states. Thawed steakscooked faster and had less cooking loss.The biceps femoris had higher WBSF thanlongissimus and was rated less tender bytrained panelists. Color values L*, a*, orb* did not differ (P>0.05) among themuscles. The biceps femoris needed moretime to cook and had greater cooking lossthan longissimus.