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Using microwave cooking to evaluate tenderness and its relationship to sensory analysis.
Silva, Douglas R G; Haddad, Gabriela B S; Fontes, Paulo R; Holman, Benjamin W B; Ramos, Alcinéia L S; Hopkins, David L; Ramos, Eduardo M.
Afiliação
  • Silva DRG; Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brazil.
  • Haddad GBS; Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brazil.
  • Fontes PR; Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brazil.
  • Holman BWB; NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra, New South Wales, Australia.
  • Ramos ALS; Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brazil.
  • Hopkins DL; NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra, New South Wales, Australia.
  • Ramos EM; Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brazil.
J Texture Stud ; 49(6): 612-618, 2018 12.
Article em En | MEDLINE | ID: mdl-30238456
This study evaluated a microwave (Mw) cooking method for determining beef toughness using the Warner-Bratzler slice shear force (WBsSF) protocol. Longissimus thoracis muscles were aged for 1, 10, 19, and 28 days at 4C. They were then either cooked on a clam-shell grill until reaching an internal temperature of 72C, in a Mw for 100 s at maximum power (Mw100) or for 140 s at 60% of maximum power (Mw60). Cooking loss and shear force (SF) values were higher in Mw samples than in grilled ones. SF assessment by grill and Mw100 were able to discriminate tenderness by aging times in the same way as the sensory panel. The SF measured in a grilled sample had higher repeatability (R = .74) and correlation with sensory scores (r = -.79) than Mw100 (R = .61; r = -.62) and Mw60 (R = .51; r = -.53). Mw100 can be considered as an appropriate alternative for the WBsSF protocol. PRACTICAL APPLICATIONS: Tenderness is the most important attribute for consumers. Many studies have evaluated tenderness in meat and different protocols for cooking. This work was intended to optimize and evaluate the use of the microwave as a cooking method for shear force determination, against a standard protocol and establish the correlation to sensory tenderness.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Sensação / Culinária / Carne Vermelha / Tecnologia de Alimentos / Micro-Ondas Tipo de estudo: Evaluation_studies / Guideline Limite: Adult / Animals / Female / Humans / Male Idioma: En Revista: J Texture Stud Ano de publicação: 2018 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Sensação / Culinária / Carne Vermelha / Tecnologia de Alimentos / Micro-Ondas Tipo de estudo: Evaluation_studies / Guideline Limite: Adult / Animals / Female / Humans / Male Idioma: En Revista: J Texture Stud Ano de publicação: 2018 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido