The relationship of certain physical and chemical factors to cooking and sensory evaluations of beef

Date

2011-05-06

Journal Title

Journal ISSN

Volume Title

Publisher

Kansas Agricultural Experiment Station

Abstract

A group of 32 wholesale beef ribs, from cattle of known history, ranging in grade from high standard to high good, were used. A longissmus dorsi (rib eye muscle) sample was removed at the 12th rib and used to obtain color, pH, water-holding capacity and cooking data. Another longissimus dorsi sample from the 9-10-11th rib cut was chemically analyzed for protein, moisture and ether extract and buttons (spinous process-distal portion) were removed for penetrometer readings and calcium determinations. The 6-7-8th rib section was roasted, and cooking data (cooking time and losses), sensory evaluations by a subjective panel and objective measures were obtained by personnel of the Department of Foods and Nutrition. Correlation coefficients were calculated between various factors.

Description

Keywords

Beef, Cooking data, Color, pH, Water-holding capacity

Citation