TY - JOUR
AU - Judge, M., D.
AB - Abstract Precooked, uncured meat is not widely available to consumers, partially because of associated palatability problems and lack of published information on heat uptake under different industrial conditions. The objectives of this study were to determine the tenderness, extent of lipid oxidation, and total cooking losses in pre- and postrigor beef and pork roasts heated at different rates. The muscles were cooked in stainless-steel, perforated heating chambers at oven temperatures of 150, 200, or 250°C and the temperature rise during and after heating was monitored with a digital temperature recorder. Samples were vacuum-packaged, frozen at -20°C for 45 d, thawed at 4°C for 24 h, and reheated in 60°C water for 1 h. Cooking losses, Warner-Bratzler shear force values, thiobarbituric acid values, and pH were determined. The results provide heating curves for pre- and postrigor beef and pork roasts at three oven temperatures. Prerigor samples of both species were less tender than postrigor samples (P < .05). Cooking losses were generally low in prerigor samples of both species compared with postrigor samples (P < .05). All beef samples had relatively low thiobarbituric acid (TBA) values before and after storage, whereas pork samples had relatively high TBA values before and after storage. Results indicate that prerigor cooked roasts shrink less, are equivalent or better in oxidative stability, and are less tender than postrigor cooked roasts under the conditions of this experiment. This content is only available as a PDF. Author notes 2 Present address: The Research Institute of Animal Sciences, College of Animal Husbandry, Kon-Kuk University, 93-1 Mojin-Dong, Sungdong-Gu, Seoul 133, Korea. 3 Present address: Food Research Center, P.O. Box 213, Khartoum North, Sudan. Copyright © 1993 by American Society of Animal Science
TI - Effect of heating rate on palatability and associated properties of pre- and postrigor muscle
JF - Journal of Animal Science
DO - 10.2527/1993.714939x
DA - 1993-04-01
UR - https://www.deepdyve.com/lp/oxford-university-press/effect-of-heating-rate-on-palatability-and-associated-properties-of-UUcHVZHNz3
SP - 939
EP - 945
VL - 71
IS - 4
DP - DeepDyve
ER -