Effect of mode of cutting on cooking loss in beef

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Abstract
Cooking loss has been studied in beef rectus abdominis and sternomandibularis muscles. The form of these muscles, the first a flat sheet and the second a rod of elliptical cross‐section, both bounded by intact surfaces, has allowed systematic patterns of cutting, giving differing distances along the fibre between cut ends. The cooking loss increases as the distance between cut ends is reduced, and is similar in both muscles. Mince has a lower cooking loss than 1 cm or 2 cm slices. The evidence strongly suggests that loss is almost exclusively along the fibres to the cut ends. The greatest loss is in the 2 cm adjoining the cuts. The large variation in loss with length is not reflected in the shortening along the fibre during cooking, which remains close to 25% irrespective of length.The lower loss in longer pieces of M. sternomandibularis is associated with a slightly higher level of tenderness. Freezing increases cooking loss in 4 to 16 cm lengths but not in shorter pieces or mince.

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