Cooking loss in flank, rump, rib eye and striploin steaks The
effect of cooking on eating quality parameters

J 2023

Cooking loss in flank, rump, rib eye and striploin steaks The effect of cooking on eating quality parameters

DOLEZALOVA, Jana, Frantisek JEZEK, Blanka MACHARACKOVA, Jiri BEDNAR, Danka HARUŠTIAKOVÁ et. al.

Základní údaje

Originální název

Cooking loss in flank, rump, rib eye and striploin steaks The effect of cooking on eating quality parameters

Autoři

DOLEZALOVA, Jana, Frantisek JEZEK, Blanka MACHARACKOVA, Jiri BEDNAR, Danka HARUŠTIAKOVÁ (703 Slovensko, garant, domácí) a Josef KAMENIK

Vydání

FLEISCHWIRTSCHAFT, GERMANY, DEUTSCHER FACHVERLAG GMBH, 2023, 0015-363X

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

21101 Food and beverages

Stát vydavatele

Německo

Utajení

není předmětem státního či obchodního tajemství

Odkazy

URL

Impakt faktor

Impact factor: 0.300 v roce 2022

Kód RIV

RIV/00216224:14310/23:00132325

Organizační jednotka

Přírodovědecká fakulta

UT WoS

001067727700039

Klíčová slova anglicky

Convection oven; Multifunctional pan; Meat tenderness; Meat aging; Tenderisation

Štítky

rivok

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 8. 4. 2024 11:00, Mgr. Marie Šípková, DiS.

Anotace

V originále

The aim of this study was to compare cooking losses in beef steaks (rib eye, striploin, rump and flank) prepared in different devices (convection oven, multifunctional pan, contact grill and gas grill) by broiling or grilling. The sensory properties of the meat and instrumental tenderness (Warner-Bratzler test) were also assessed by comparing individual types of steaks and methods of preparation (with or without tenderisation) and comparing the period (21 or 42 days) of wet aging of the cuts. The steaks lost an average of 14.1 to 34.1% of their weight during heat treatment. A higher proportion of losses was associated with a higher temperature at the core of the meat. The effect of aging on cooking losses was ambiguous. The results indicated, that the disruption of the protein fibrous structure caused by proteolysis, with the subsequent weakening of the contractions of the muscle fibres and intramuscular connective tissue during heat treatment, contributed also to the amount of cooking loss. The best results regarding the sensory properties were shown by steaks prepared in a multifunctional pan or in a convection oven.

Návaznosti

EF17_043/0009632, projekt VaV

Název: CETOCOEN Excellence

90121, velká výzkumná infrastruktura

Název: RECETOX RI

Citovat

DOLEZALOVA, Jana, Frantisek JEZEK, Blanka MACHARACKOVA, Jiri BEDNAR, Danka HARUŠTIAKOVÁ a Josef KAMENIK. Cooking loss in flank, rump, rib eye and striploin steaks The effect of cooking on eating quality parameters. FLEISCHWIRTSCHAFT. GERMANY: DEUTSCHER FACHVERLAG GMBH, 2023, roč. 103, č. 9, s. 71-78. ISSN 0015-363X.

@article{2341537,
   author = {Dolezalova, Jana and Jezek, Frantisek and Macharackova, Blanka and Bednar, Jiri and Haruštiaková, Danka and Kamenik, Josef},
   article_location = {GERMANY},
   article_number = {9},
   keywords = {Convection oven; Multifunctional pan; Meat tenderness; Meat aging; Tenderisation},
   language = {eng},
   issn = {0015-363X},
   journal = {FLEISCHWIRTSCHAFT},
   title = {Cooking loss in flank, rump, rib eye and striploin steaks The effect of cooking on eating quality parameters},
   url = {https://english.fleischwirtschaft.de/},
   volume = {103},
   year = {2023}
}

TY  - JOUR
ID  - 2341537
AU  - Dolezalova, Jana - Jezek, Frantisek - Macharackova, Blanka - Bednar, Jiri - Haruštiaková, Danka - Kamenik, Josef
PY  - 2023
TI  - Cooking loss in flank, rump, rib eye and striploin steaks The effect of cooking on eating quality parameters
JF  - FLEISCHWIRTSCHAFT
VL  - 103
IS  - 9
SP  - 71-78
EP  - 71-78
PB  - DEUTSCHER FACHVERLAG GMBH
SN  - 0015363X
KW  - Convection oven
KW  - Multifunctional pan
KW  - Meat tenderness
KW  - Meat aging
KW  - Tenderisation
UR  - https://english.fleischwirtschaft.de/
N2  - The aim of this study was to compare cooking losses in beef steaks (rib eye, striploin, rump and flank) prepared in different devices (convection oven, multifunctional pan, contact grill and gas grill) by broiling or grilling. The sensory properties of the meat and instrumental tenderness (Warner-Bratzler test) were also assessed by comparing individual types of steaks and methods of preparation (with or without tenderisation) and comparing the period (21 or 42 days) of wet aging of the cuts. The steaks lost an average of 14.1 to 34.1% of their weight during heat treatment. A higher proportion of losses was associated with a higher temperature at the core of the meat. The effect of aging on cooking losses was ambiguous. The results indicated, that the disruption of the protein fibrous structure caused by proteolysis, with the subsequent weakening of the contractions of the muscle fibres and intramuscular connective tissue during heat treatment, contributed also to the amount of cooking loss. The best results regarding the sensory properties were shown by steaks prepared in a multifunctional pan or in a convection oven.
ER  -

DOLEZALOVA, Jana, Frantisek JEZEK, Blanka MACHARACKOVA, Jiri BEDNAR, Danka HARUŠTIAKOVÁ a Josef KAMENIK. Cooking loss in flank, rump, rib eye and striploin steaks The effect of cooking on eating quality parameters. \textit{FLEISCHWIRTSCHAFT}. GERMANY: DEUTSCHER FACHVERLAG GMBH, 2023, roč.~103, č.~9, s.~71-78. ISSN~0015-363X.

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