Ultrasound versus convection cooking of beef longissimus and pectoralis muscles

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dc.contributor.author Pohlman, F.W.
dc.contributor.author Zayas, J.F.
dc.contributor.author Dikeman, Michael E.
dc.contributor.author Unruh, John A.
dc.date.accessioned 2010-09-02T20:28:13Z
dc.date.available 2010-09-02T20:28:13Z
dc.date.issued 2010-09-02T20:28:13Z
dc.identifier.uri http://hdl.handle.net/2097/4786
dc.description.abstract Longissimus and pectoralis muscles were removed from 10 steer carcasses at 4 days postmortem , aged for 14 days at 4 ̊F, then assigned to either ultrasound (ULS) or convection (Conv) cooking to either 144 or 15 8 ̊F 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. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen’s Day, 1997 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 97-309-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 783 en_US
dc.subject Beef en_US
dc.subject Ultrasound cooking en_US
dc.subject Endpoint temperature en_US
dc.subject Tenderness en_US
dc.title Ultrasound versus convection cooking of beef longissimus and pectoralis muscles en_US
dc.type Conference paper en_US
dc.date.published 1997 en_US
dc.citation.epage 13 en_US
dc.citation.spage 11 en_US
dc.description.conference Cattlemen's Day, 1997, Kansas State University, Manhattan, KS, March 7, 1997 en_US
dc.contributor.authoreid mdikeman en_US
dc.contributor.authoreid junruh en_US


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