Beef longissimus lumborum, biceps femoris, and deep pectoralis Warner–Bratzler shear force is affected differently by endpoint temperature, cooking method, and USDA quality grade

Abstract

Effects of endpoint temperature, cooking method, and quality grade on Warner–Bratzler shear force (WBSF) of beef longissimus lumborum (LL), biceps femoris (BF), and deep pectoralis (DP) muscles were evaluated. Eighteen of all three subprimals were selected from USDA Select and 18 from USDA Choice (Certified Angus Beef) carcasses for the respective muscles. Muscles were vacuum packaged and held at 1 °C for 14 days, frozen (−29 °C), sawed into 2.54-cm thick steaks, vacuum packaged, and stored frozen until cooking. Thawed steaks were cooked by either a Magikitch'n ® electric belt-grill (BG) at 93 °C, or a water-bath at 93 °C, to one of nine endpoint temperatures: 40, 45, 50, 55, 60, 65, 70, 75, or 80 °C. Belt-grill cooking was much faster and resulted in distinctly less cooking loss than water-bath cooking. Water-bath cooking resulted in higher ( P<0.0001) Instron ® WBSF (31.92 N) than BG (28.25 N) for LL. The combination of Select quality grade and higher endpoint temperatures resulted in higher ( P<0.05) WBSF for LL. Two distinct phases of tenderization/toughening occurred for BF. Between 40 and 60 °C, WBSF decreased from 43.95 to 38.16 N ( P<0.01), whereas between 60 and 70 °C, WBSF increased from 38.16 N to 44.44 N ( P<0.05). Water-bath cooling resulted in higher ( P=0.0001) DP WBSF (71.12 N) than BG (59.25 N). The DP had a distinct ( P<0.0001) decline in WBSF between 45 and 65 °C, irrespective of the cooking method, followed by an increase between 65 and 80 °C ( P<0.01).