Ultrasound versus convection cooking of beef longissimus and pectoralis muscles
dc.citation.epage | 13 | en_US |
dc.citation.spage | 11 | en_US |
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.contributor.authoreid | mdikeman | en_US |
dc.contributor.authoreid | junruh | en_US |
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.date.published | 1997 | en_US |
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.description.conference | Cattlemen's Day, 1997, Kansas State University, Manhattan, KS, March 7, 1997 | en_US |
dc.identifier.uri | http://hdl.handle.net/2097/4786 | |
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 |