Cooking loss in retail beef cuts: The effect of muscle type,
sex, ageing, pH, salt and cooking method

J 2021

Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method

MACHARÁČKOVÁ, Blanka, Kateřina BOGDANOVIČOVÁ, František JEŽEK, Jiří BEDNÁŘ, Danka HARUŠTIAKOVÁ et. al.

Základní údaje

Originální název

Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method

Autoři

MACHARÁČKOVÁ, Blanka (203 Česká republika), Kateřina BOGDANOVIČOVÁ (203 Česká republika), František JEŽEK (203 Česká republika), Jiří BEDNÁŘ (203 Česká republika), Danka HARUŠTIAKOVÁ (703 Slovensko, garant, domácí) a Josef KAMENÍK (203 Česká republika)

Vydání

Meat Science, Oxford, Elsevier Science Ltd, 2021, 0309-1740

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

40201 Animal and dairy science;

Stát vydavatele

Velká Británie a Severní Irsko

Utajení

není předmětem státního či obchodního tajemství

Odkazy

URL

Impakt faktor

Impact factor: 7.077

Kód RIV

RIV/00216224:14310/21:00120843

Organizační jednotka

Přírodovědecká fakulta

DOI

http://dx.doi.org/10.1016/j.meatsci.2020.108270

UT WoS

000576955100011

Klíčová slova anglicky

Striploin; Cube roll; Convection oven; Clamshell grill; Broiling; Roasting; Cooking conditions

Štítky

14119612, podil, rivok

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 31. 7. 2021 22:22, Mgr. Michaela Hylsová, Ph.D.

Anotace

V originále

The aim of the study was to compare cooking losses in beef (striploin and cube roll) during various cooking methods (grilling, roasting, broiling) in two different cooking devices (convection oven and clamshell grill). A total of 400 samples of meat were cooked (an internal temperature of more than 70 degrees C) and analysed. Cooking losses of slices of striploin ranged between 24.5% and 34.8%, with losses of 25.9-35.8% when whole cuts of meat were roasted. Losses fell within similar ranges (24.7-33.7%) for cube roll. Beef after 21 days of dry ageing showed generally lower cooking losses. Principal component analysis confirmed a strong negative correlation between cooking losses and salt content, saltiness and juiciness, which were positively correlated with one another. The majority of the sensory properties were positively correlated with pH, while their relationship with Warner-Bratzler (WB) test was negative. Roasting in a convection oven would seem to be the most suitable method of cooking striploin, followed by broiling in a convection oven, with grilling in last place. The highest score for the majority of sensory properties and the lowest W-B values were recorded in meat roasted in a convection oven, particularly in the meat of bulls aged for 21 days.

Návaznosti

EF17_043/0009632, projekt VaV

Název: CETOCOEN Excellence

LM2018121, projekt VaV

Název: Výzkumná infrastruktura RECETOX (Akronym: RECETOX RI)

Investor: Ministerstvo školství, mládeže a tělovýchovy ČR, RECETOX RI

857560, interní kód MU
(Kód CEP: EF17_043/0009632)

Název: CETOCOEN Excellence (Akronym: CETOCOEN Excellence)

Investor: Evropská unie, CETOCOEN Excellence, Spreading excellence and widening participation

Citovat

MACHARÁČKOVÁ, Blanka, Kateřina BOGDANOVIČOVÁ, František JEŽEK, Jiří BEDNÁŘ, Danka HARUŠTIAKOVÁ a Josef KAMENÍK. Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method. Meat Science. Oxford: Elsevier Science Ltd, 2021, roč. 171, January 2021, s. 1-9. ISSN 0309-1740. Dostupné z: https://dx.doi.org/10.1016/j.meatsci.2020.108270.

@article{1704079,
   author = {Macharáčková, Blanka and Bogdanovičová, Kateřina and Ježek, František and Bednář, Jiří and Haruštiaková, Danka and Kameník, Josef},
   article_location = {Oxford},
   article_number = {January 2021},
   doi = {http://dx.doi.org/10.1016/j.meatsci.2020.108270},
   keywords = {Striploin; Cube roll; Convection oven; Clamshell grill; Broiling; Roasting; Cooking conditions},
   language = {eng},
   issn = {0309-1740},
   journal = {Meat Science},
   title = {Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method},
   url = {https://doi.org/10.1016/j.meatsci.2020.108270},
   volume = {171},
   year = {2021}
}

TY  - JOUR
ID  - 1704079
AU  - Macharáčková, Blanka - Bogdanovičová, Kateřina - Ježek, František - Bednář, Jiří - Haruštiaková, Danka - Kameník, Josef
PY  - 2021
TI  - Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method
JF  - Meat Science
VL  - 171
IS  - January 2021
SP  - 1-9
EP  - 1-9
PB  - Elsevier Science Ltd
SN  - 03091740
KW  - Striploin
KW  - Cube roll
KW  - Convection oven
KW  - Clamshell grill
KW  - Broiling
KW  - Roasting
KW  - Cooking conditions
UR  - https://doi.org/10.1016/j.meatsci.2020.108270
L2  - https://doi.org/10.1016/j.meatsci.2020.108270
N2  - The aim of the study was to compare cooking losses in beef (striploin and cube roll) during various cooking methods (grilling, roasting, broiling) in two different cooking devices (convection oven and clamshell grill). A total of 400 samples of meat were cooked (an internal temperature of more than 70 degrees C) and analysed. Cooking losses of slices of striploin ranged between 24.5% and 34.8%, with losses of 25.9-35.8% when whole cuts of meat were roasted. Losses fell within similar ranges (24.7-33.7%) for cube roll. Beef after 21 days of dry ageing showed generally lower cooking losses. Principal component analysis confirmed a strong negative correlation between cooking losses and salt content, saltiness and juiciness, which were positively correlated with one another. The majority of the sensory properties were positively correlated with pH, while their relationship with Warner-Bratzler (WB) test was negative. Roasting in a convection oven would seem to be the most suitable method of cooking striploin, followed by broiling in a convection oven, with grilling in last place. The highest score for the majority of sensory properties and the lowest W-B values were recorded in meat roasted in a convection oven, particularly in the meat of bulls aged for 21 days.
ER  -

MACHARÁČKOVÁ, Blanka, Kateřina BOGDANOVIČOVÁ, František JEŽEK, Jiří BEDNÁŘ, Danka HARUŠTIAKOVÁ a Josef KAMENÍK. Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method. \textit{Meat Science}. Oxford: Elsevier Science Ltd, 2021, roč.~171, January 2021, s.~1-9. ISSN~0309-1740. Dostupné z: https://dx.doi.org/10.1016/j.meatsci.2020.108270.

Podrobný výpis o publikaci