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.

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

Language

English

Type of outcome

Článek v odborném periodiku

Field of Study

40201 Animal and dairy science;

Country of publisher

United Kingdom of Great Britain and Northern Ireland

Confidentiality degree

není předmětem státního či obchodního tajemství

References:

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

Abstract

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.

Links

EF17_043/0009632, research and development project

Name: CETOCOEN Excellence

LM2018121, research and development project

Name: 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

Citovat

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, 2021, vol. 171, January 2021, p. 1-9. ISSN 0309-1740. Available from: 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 and 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, vol.~171, January 2021, p.~1-9. ISSN~0309-1740. Available from: https://dx.doi.org/10.1016/j.meatsci.2020.108270.

Detailed Information on Publication Record