The primary objective of this study was to determine the optimal cooking rate and endpoint temperature of a precooking regime for beef roasts which maximizes consumer acceptability and storage stability. Percentage cooking loss and TEA values were minimized when roasts were precooked to the lowest endpoint temperature (45 C, 112 F). I n addition, long-term cooking (heating rate = 16 min/C) improved TEA values (Thiobarbituric acid, a test for oxidative rancidity) for precooked beef roasts. Sensory qualities did not differ (P\u3e.05) due to cooking rate or endpoint temperature. Findings suggest that a low-temperature long-term cooking method optimizes (Pc.05) cooking characteristics while maintaining sensory qualities of precooked beef roasts

Chen, C.M.

Costello, W.J.

DeZeeuw, P.S.

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South Dakota State UniversityOpen PRAIRIE: Open Public Research Access InstitutionalRepository and Information ExchangeSouth Dakota Beef Report, 1987 Animal Science Reports1987Effects of Heating Rate and Endpoint Temperatureon the Palatability and Storage Stability ofPrecooked Beef RoastsC.M. ChenSouth Dakota State UniversityP.S. DeZeeuwSouth Dakota State UniversityW.J. CostelloSouth Dakota State UniversityFollow this and additional works at: http://openprairie.sdstate.edu/sd_beefreport_1987Part of the Meat Science CommonsThis Report is brought to you for free and open access by the Animal Science Reports at Open PRAIRIE: Open Public Research Access InstitutionalRepository and Information Exchange. It has been accepted for inclusion in South Dakota Beef Report, 1987 by an authorized administrator of OpenPRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. For more information, please contactmichael.biondo@sdstate.edu.Recommended CitationChen, C.M.; DeZeeuw, P.S.; and Costello, W.J., "Effects of Heating Rate and Endpoint Temperature on the Palatability and StorageStability of Precooked Beef Roasts" (1987). South Dakota Beef Report, 1987. Paper 18.http://openprairie.sdstate.edu/sd_beefreport_1987/18EFFECTS OF HEATING RATE AND ENDWINT TEMPERATURE ON THE PALATABILITY AND STORAGE STABILITY OF PRECOCUED BEEF ROASTS 1 2 3 4 C. H. Chen , K. W. Jones , P. S. DeZeeuw and W. J. Coste l lo  Departments o f  Animal and Range Sciences and N u t r i t i o n  and Food Science BEEF REPORT CATTLE 87-17 The primary ob jec t i ve  o f  t h i s  study was t o  determine the optimal cooking r a t e  and endpoint temperature of a precooking regime f o r  beef roasts which maximizes consuner accep tab i l i t y  and storage s t a b i l i t y .  Percentage cooking Loss and TEA values were minimized when roasts were precooked t o  the Lowest endpoint temperature (45 C, 112 F). I n  addit ion, long-term cooking (heating r a t e  = 16 min/C) improved TEA values (Thiobarb i tur ic  acid, a tes t  f o r  ox ida t i ve  r a n c i d i t y )  f o r  precooked beef roasts. Sensory q u a l i t i e s  d i d  not d i f f e r  (P>.05) due t o  cooking r a t e  o r  endpoint temperature. Findings suggest t h a t  a Low-temperature Long-term cooking method optimizes (Pc.05) cooking charac te r i s t i cs  whi le  maintaining sensory q u a l i t i e s  o f  precooked beef roasts. (Key Words: Beef, Precooking Temperature, Precooking Rate, TEA, Sensory.) In t roduc t ion  Demand f o r  meat products tha t  are easy and quick t o  prepare has increased due t o  changing consumer L i fes ty les  and microwave cooking. The use o f  precooked meats o f f e r s  these conveniences. Longtime low-heat cookery methods are instrumental i n  breaking down the co l lagen c r o s s - l i n k i n g  s t ruc tu re  which i s  one o f  the major fac to rs  responsible f o r  the toughness i n  Less tender meat cuts. Laakkonen e t  a l .  (1970) concluded tha t  the major decrease i n  Warner-Eratzler shear values occurred a t  50 t o  60 C (122-140 F) when beef muscles were heated a t  a slow rate. Draudt e t  a l .  (1964) observed tha t  shear values changed L i t t l e  i n  samples cooked a t  temperatures up t o  50 C (122 F), but decreased i n  samples cooked a t  54 C (130 F), and reached a minimum i n  those cooked a t  60 t o  64 C (140-147 F). The p a l a t a b i l i t y  o f  precooked beef which has been reheated i s  negat ive ly  inf luenced by war ed-over f l avor .  2' Laboratory analys is  of the  end-products of l i p i d  ox idat ion ind ica te  a high c o r r e l a t i o n  ( R  = .89) betueen Thiobarb i tur ic  a c i d  (TEA) values and o f f - f l a v o r  formation i n  meats (Tar lad ig is  e t  al., 1960). Therefore, TEA values can be used as an a n a l y t i c a l  measurement o f  warmed-over f l avor .  This study was designed t o  explore the e f fec ts  o f  heat ing r a t e  and endpoint temperature on consumer accep tab i l i t y  o f  precooked beef roasts and t o  determine the optimum precooking condi t ions f o r  beef roasts. Mater ia ls  and Methods Tuo hundred chuck tender muscles (Supraspinatus) were trimned of v i s i b l e  external  fa t ,  cut  i n t o  rectangular m in i - roas ts  (4 i n  x 4 i n  x 8 i n )  and i n d i v i d u a l l y  put i n t o  cooking bags (Cryovac, W. R. Grace Co., Duncan, SC). P r i o r  t o  the precooking treatments, a l l  bags were evacuated and heat shrunk. Roasts were weighed and preheated t o  an i n t e r n a l  temperature o f  25 C (76 F). Thermal processing was performed i n  a computerized smokehouse w i th  a "Delta-TI1 program. F ive heating rates and f i v e  endpoint temperatures were examined. Heating rates consisted o f  4, 7, 10, 13 or 16 minutes o f  cooking 'Graduate Assistant.  'Johnsonvi 1 l e  Sausage Company, Sheboygan Fa1 ls,  W I  . 3 .  H ~ c r o b i o l o g i s t ,  N u t r i t i o n  and Food Science Department. 4 Professor. t ime f o r  each 1 C (1.8 F)  increase i n  in te rna l  temperature (min/C). Endpoint i n t e r n a l  temperatures uere 45, 50, 55, 60 o r  65 C (113, 122, 131, 140 o r  149 F). A L L  thermal processing was done a t  a r e l a t i v e  humidity o f  99%. Upon completion o f  the precooking regime, a l l  roasts uere weighed and stored a t  4 C (39 F).  Percentage cooking Loss was determined as (Raw ueight - Cooked ueight)/Rau weight X 100. A f t e r  1, 14 and 28 days o f  re f r ige ra ted  storage, TEA analyses were performed on samples o f  the roasts (Tar ladgis  e t  al., 1960). Sensory evaluat ion o f  the re f r ige ra ted  precooked roasts was performed w i t h i n  14 days o f  the precooking treatment and a f t e r  the roasts uere reheated i n  a microwave oven (Amana, Model RR-9TB) t o  an in te rna l  temperature o f  70 C (158 F ) .  Each member o f  a ten-member t ra ined  sensory panel ra ted a sample o f  each roast  f o r  juiciness, tenderness, connective t i ssue  residue and f lavor  on an $-point  scale. I n  addi t ion,  ob jec t i ve  tenderness measurements (Warner-Bratzler shear) of the beef roasts uere performed on 12.5 mn (.5 i n )  cores. Results and Discussion --No i n t e r a c t i o n  (P>.05) between heating r a t e  and endpoint temperature was observed i n  the percentage cooking Loss data. Percentage cooking loss d i d  not d i f f e r  (P>.05) due t o  heating r a t e  o f  the supraspinatus beef roasts ( t a b l e  1 ) .  Although cooking per iod ranged from 2 t o  11 hours, the cooking bags prevented d i f ferences i n  evaporation and d r i p  Losses dur ing the cooking y r i o d s  a t  a l l  cooking temperatures. Percentage cooking Loss o f  the precooked beef roasts increased L inear ly  ( R  = .93) w i th  endpoint temperature ( tab le  2). These data ind ica te  tha t  change i n  percentage cooking Loss i s  a rate-temperature process having a very h igh endpoint temperature dependence. E f fec ts  o f  heat ing r a t e  on shear values were independent o f  endpoint temperature. Results obtained show tha t  Less (~< .05)  shear force was requi red f o r  product cooked a t  the slowest r a t e  (16 min/C, tab le  1). These resu l t s  agreed we l l  w i th  tha t  o f  Bouton and Har r i s  (1981) who ind icated decrease i n  shear force values was dependent on animal age and cooking time. No d i f fe rence  (P>.O5) i n  shear values was observed due t o  endpoint temperature a t  the heating rates s tud ied ( t a b l e  2). TABLE 1. EFFECT OF HEATING RATE ON COOKING LOSS, SHEAR VALUE AND STORAGE STABILITY OF PRECOOKED BEEF ROASTS Heating rate (min/~) a4 7 10 13 16 Cooking loss, % W-B shear TBA value B kg 1 day 14 days 28 days a Heating rate - min/l C (min/l.8 F) increase in internal temperature. $A value - mg malonaldehyde/kg sample. ' Means in same row with a different superscript are different (P<. 05). ' f p  Means in same row with a different superscript are different (P<. 01) . Both heating r a t e  and endpoint temperature a f fec ted  (P<.01) TBA values o f  the beef roasts. Results ind icated tha t  the maxinun r a t e  o f  malonaldehyde formation was i n  roasts cooked a t  heat ing rates from 10 t o  13 min/C ( t a b l e  1). Although the intermediate precooking rates i n  the current study resul ted i n  increased (P<.01) TBA values, sensory panel members d i d  nof ind ica te  any incidences o f  warmed-over f l avor .  Endpoint temperature a lso had an e f f e c t  (P<.01) on L i p i d  ox idat ion i n  precooked roast beef. Each increase i n  endpoint temperature caused a 2 quadrat ic increase (R = .98) i n  TEA value ( t a b l e  2). The Lack o f  change (P>.05) i n  TBA values f o r  beef roasts dur ing 28 days o f  r e f r i g e r a t e d  storage ind icated the precooked roasts maintained t h e i r  s h e l f - s t a b i l i t y  fo r  ox ida t i ve  r a n c i d i t y  ( tab les 1 and 2). TABLE 2. EFFECT OF ENDPOINT TEMPERATURE ON COOKING LOSS, SHEAR VALUE AND STORAGE STABILITY OF PRECOOKED BEEF ROASTS Endpoint temperature (C) 45 (113 F) 50 (122 F) 55 (131 F) 60 (140 F) 65 (149 F) Cooking loss, % 2.49 3. 3gbC 6. 3oCd 9. 22d 14. 81e b W-B shear a kg 4. 57b 4. 56b 4. 66cd 4. 63d 4.66, TBA value 1.04 1.21 1.35 1.52 2.03 1 day .87 .95 1.05 1.36 1.73 14 days 1.17 1.43 1.77 1.73 2.61 28 days 1.06 1.24 1.24 1.48 1.74 a BA alue - mg malonaldehyde/kg sample. Means in same row with a different superscript are different (Pc.01) . Analysis o f  the t ra ined  sensory panel resu l t s  ( tab le  3) ind icated tha t  heat ing rate, endpoint temperature and the i n t e r a c t i o n  o f  the two had no e f f e c t  (P>.05) on any o f  the ind iv idua l  sensory t r a i t s  examined. Warmed-over f l a v o r  was not detected by panel is ts  i n  any o f  the treatments. TABLE 3. EFFECTS OF HEATING RATE AND ENDPOINT TEMPERATURE ON SENSORY EVALUATION OF PRECOOKED BEEF ROASTS Heating rate (min/C) End~oint temperature (C) Sensory traits 4 7 10 13 16 4 5 50 5 5 60 65 Flavor 5.41 5.86 5.41 5.73 5.75 5.73 5.68 4.56 5.58 5.73 Tenderness 6.48 6.16 5.98 5.93 6.60 5.96 6.26 5.93 6.54 6.45 Juiciness 6.56 6.8 5.88 5.99 6.31 6.33 6.04 6.09 6.09 6.28 Connective tissue 5.88 5.80 5.43 5.44 6.38 5.63 5.95 5.43 6.11 5.81 a Flavor (8 = extremely desirable; 1 - extremely undesirable), tenderness (8 = extremely tender; 1 - extremely tough), juiciness (8 - extremely juicy; 1 = extremely dry) and connective tissue residue (8 - none; 1 = very abundant). 2 Panel tenderness scores were consistent wi th  shear values observed (R = -.6). Sensory panel responses fo r  ju ic iness were consistent wi th  cooking loss resu l t s  and ind icated higher endpoint temperatures tended t o  reduce ju ic iness scores. 2 Panel r a t i n g s  fo r  connective t issue residue were a lso s i m i l a r  t o  shear fo rce  values observed (R = -.67). Longer cooking times seemed t o  increase col lagen shrinkage react ions i n  these roasts. The Low temperature Long-term precooking treatments optimized cooking Losses whi le  maintaining the sensory t r a i t s  o f  the beef roasts  which were precooked i n  cooking bags and reheated wi th  the microwave. References Bouton, P. F. and P. V. Harr is.  1981. Changes i n  the tenderness o f  meat cooked a t  50 - 60 C. J .  Food Sci.  46:475. Draudt, H. N., S. M. Machlik and C. D. Rimstidt.  1964. Ef fec t  o f  cooking time and temperature on tenderness and papain ac t ion  i n  beef. Proc. 16th Research Conf., p. 115. Amer. Heat Inst. ,  Chicago, IL. Laakkonen, E., G. H. Wel l ington and J. W. Sherbon. 1970. Lou-temperature Longtime heating of bovine muscle. 1 .  Changes i n  tenderness, uater-b ind ing capacity, pH and amount o f  water-soluble components. J. Food Sci. 35:175. Tar lad ig is ,  B.G., B. M. Watts, M. T. Younathan and L. Dugan, Jr .  1960. A d i s t i l l a t i o n  method f o r  quan t i ta t i ve  determinat ion o f  malonaldehyde i n  ranc id foods. J. Amer. O i l  Soc. 37:44. 

Effects of Heating Rate and Endpoint Temperature on the Palatability and Storage Stability of Precooked Beef Roasts

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Effects of Heating Rate and Endpoint Temperature on the Palatability and Storage Stability of Precooked Beef Roasts

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