Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures

A CVap steam generation oven was compared with a Blodgett convection oven to examine effects on yields, cooked color, tenderness, and sensory traits of beef Longissimus lumborum (LL), Deep pectoralis (DP), and Biceps femoris (BF) muscles cooked to 1 of 3 temperatures (65.6, 71.1, or 76.7°C). Four ro...

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Bibliographic Details
Published in:Meat science 2012-10, Vol.92 (2), p.97-106
Main Authors: Bowers, L.J., Dikeman, M.E., Murray, L., Stroda, S.L.
Format: Article
Language:English
Subjects:
Animals
Beef
Biological and medical sciences
Cattle
Color
Commerce
Convection
Cooking - methods
Food industries
Fundamental and applied biological sciences. Psychology
Hot Temperature
Humans
Meat - analysis
Meat and meat product industries
Muscle, Skeletal
Oven type
Steam
Stress, Mechanical
Tenderness
Water
Yield
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Summary:A CVap steam generation oven was compared with a Blodgett convection oven to examine effects on yields, cooked color, tenderness, and sensory traits of beef Longissimus lumborum (LL), Deep pectoralis (DP), and Biceps femoris (BF) muscles cooked to 1 of 3 temperatures (65.6, 71.1, or 76.7°C). Four roasts were cooked in the CVap for a constant time, and 2 roasts were cooked in the Blodgett until they reached target temperatures (3 replications). Cooking yields were higher (P
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2012.04.019