MACHARÁČKOVÁ, Blanka, Kateřina BOGDANOVIČOVÁ, František JEŽEK, Jiří BEDNÁŘ, Danka HARUŠTIAKOVÁ and 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, vol. 171, January 2021, p. 1-9. ISSN 0309-1740. doi:10.1016/j.meatsci.2020.108270. 2021.
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Basic information
Original name Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method
Authors MACHARÁČKOVÁ, Blanka (203 Czech Republic), Kateřina BOGDANOVIČOVÁ (203 Czech Republic), František JEŽEK (203 Czech Republic), Jiří BEDNÁŘ (203 Czech Republic), Danka HARUŠTIAKOVÁ (703 Slovakia, guarantor, belonging to the institution) and Josef KAMENÍK (203 Czech Republic).
Edition Meat Science, Oxford, Elsevier Science Ltd, 2021, 0309-1740.
Other information
Original language English
Type of outcome Article in a journal
Field of Study 40201 Animal and dairy science;
Country of publisher United Kingdom of Great Britain and Northern Ireland
Confidentiality degree is not subject to a state or trade secret
WWW URL
Impact factor Impact factor: 7.077
RIV identification code RIV/00216224:14310/21:00120843
Organization unit Faculty of Science
Doi http://dx.doi.org/10.1016/j.meatsci.2020.108270
UT WoS 000576955100011
Keywords in English Striploin; Cube roll; Convection oven; Clamshell grill; Broiling; Roasting; Cooking conditions
Tags 14119612, podil, rivok
Tags International impact, Reviewed
Changed by Changed by: Mgr. Michaela Hylsová, Ph.D., učo 211937. Changed: 31/7/2021 22:22.
Abstract
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.
Links
EF17_043/0009632, research and development projectName: CETOCOEN Excellence
LM2018121, research and development projectName: Výzkumná infrastruktura RECETOX (Acronym: RECETOX RI)
Investor: Ministry of Education, Youth and Sports of the CR, RECETOX RI
857560, interní kód MU
(CEP code: EF17_043/0009632)
Name: CETOCOEN Excellence (Acronym: CETOCOEN Excellence)
Investor: European Union, Spreading excellence and widening participation
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