Effects of Mechanical Tenderization and Cooking Treatments upon Product Attributes of pre-and post-Rigor Beef Roasts

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Abstract
Paired sides of 15 steer carcasses (average Standard to low Choice quality) were used to evaluate the influence of mechanical blade ten-derization (MT) upon tenderness, cooking time and losses, and dimensional changes of roasts from prerigor (hot-boned and cooked 1 h post-exsanguination, HB) and postrigor (cold-boned and cooked 48 h postexsanguination, CB) bovine semimembranosus (SM) muscles. The effect of using various low-temperature, long-duration cooking methods was also investigated. The initial temperature of cooking was 57 C and raised to 79 C during the cooking period or until an internal roast temperature of 66 C was reached. Subsequently (18 h), samples were removed for Warner-Bratzler shear (WBS) determination and a trained taste panel (TP) evaluation. Mechanically tenderizing prerigor roasts did not improve tenderness (P>.05), but improved tenderness (P<.01) of postrigor roasts was noted (WBS, TP). Mechanically tenderized, CB roasts required 6.3 min/kg (P<.01) more cooking time than the control (C), nontenderi-zed, CB roasts from the paired sides. Cooking losses were highest (P<.05) for postrigor roasts and MT had no influence (P>.10) upon cooking losses. Taste panel evaluations indicated CB, MT roasts were the most tender (P<.01) and CB,MT and CB,C roasts were superior in tenderness (P<.01) to the HB,MT and HB,C product. However, HB roasts scored consistently higher (P<.01) than CB roasts for juiciness in all cooking treatments. The HB and CB roasts from the high-temperature, short-duration treatment (CM1) had higher juiciness scores than roasts cooked for longer duration (CM2 and 3). Panel scores for connective tissue amount were lower (P<.05) when MT was utilized. Boning method and blade tenderiza-tion exerted a major effect (P<.01) on seasoning intensity scores. Hot-boned roasts were consistently rated higher in seasoning intensity than CB roasts. Copyright © 1984. American Society of Animal Science . Copyright 1984 by American Society of Animal Science.