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@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.
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