5 research outputs found
Ultrasound versus convection cooking of beef longissimus and pectoralis muscles
Longissimus and pectoralis muscles were
removed from 10 steer carcasses at 4 days
postmortem , aged for 14 days at 4 ÌF, then
assigned to either ultrasound (ULS) or convection
(Conv) cooking to either 144 or 15 8 ÌF
internal temperature. Ultrasound cooking was
faster (P<.05), had greater (P<.05) moisture
retention and less (P<.05) cooking loss, and
used less energy (P<.05). It also produced
muscle samples that required less (P<.05) peak
force to shear than those from Conv cooking
and resulted in superior (P<.05) myofibrillar
tenderness. No significant interactions occurred
among cooking method, muscle, or endpoint
temperature. As expected, longissimus (ribeye)
muscles cooked faster (P< .05) and required less
(P<.05) energy and were superior (P<.05) in
instrumentally measured texture and sensory
tenderness than pectoralis muscles. Cooking to
158EF caused greater (P<.05) moisture and
cooking losses, required more (P<.05) time and
energy, and degraded (P<.05) instrumental
textural and sensor y characteristics. Ultrasound
offers a new cooking mode that could increase
cooking speed, improve energy efficiency and
improve some textural characteristics,
compared to conventional cooking
Role of organic acids and peroxyacetic acid as antimicrobial intervention for controlling Escherichia coli O157:H7 on beef trimmings
Composição centesimal, perdas de peso e maciez de lombo (longissimus dorsi) suĂno submetido a diferentes tratamentos de congelamento e descongelamento Proximate analysis, weight losses and tenderness of pork loin (longissimus dorsi) submitted to different freezing and thawing treatments
Foram avaliadas a composição centesimal, as perdas de peso e a maciez de porçÔes de carne suĂna (Longissimus dorsi) grelhadas, submetidas a dois perĂodos de estocagem (15 e 60 dias) e descongeladas a 7ÂșC e 25ÂșC. Constatou-se que os bifes contendo teores mais elevados de umidade correspondem aos tratamentos com 15 dias de estocagem congelada e descongelamento a 7ÂșC (59,54%) e com 60 dias de estocagem congelada combinada com descongelamento a 25ÂșC (60,51%). Amostras armazenadas durante 60 dias apresentaram maior teor de minerais (5,58%) em relação Ă quelas estocadas por 15 dias (4,51%) (anĂĄlise realizada em amostras grelhadas e prĂ©-salgadas). Os teores de proteĂna e lipĂdios e a maciez nĂŁo foram afetados por quaisquer dos procedimentos. A utilização de 25ÂșC para o descongelamento ocasionou maiores perdas de peso (40,19%) que 7ÂșC (33,17%). Os resultados do presente estudo sugerem a aplicação de perĂodos curtos de estocagem congelada e descongelamento sob resfriamento.<br>This paper evaluated the proximate analysis, the weight losses and the tenderness of grilled pork loin (Longissimus dorsi) chops, submitted to two periods of storage (15 and 60 days) and thawed at 7ÂșC or 25ÂșC. The higher contents of moisture were found in the pork loin samples kept frozen for 15 days and thawed at 7ÂșC (59.54%) and in the ones kept frozen for 60 days with thawing at 25ÂșC (60.51%). Samples stored for 60 days presented higher minerals contents (5.58%) in relation to those stored for 15 days (4.51%) (the analysis was carried out with grilled and pre-salted portions). The different treatments did not influence the lipids and protein contents and the tenderness of the pork loin chops. The use of 25ÂșC for the thawing caused greater weight losses (40.19%) than 7ÂșC (33.17%). The results of the present study suggest the application of short periods of frozen storage and thawing in the refrigerator