Abstract
We cooked steaks from two muscles; outside round (biceps femoris), and strip loin (longissimus lumborum) with an electric belt grill. Biceps femoris steaks had higher Warner-Bratzler shear force (WBSF), connective tissue force (WB Cforce), and myofibrillar force (WB Mforce) values than longissimus lumborum steaks. Holding biceps femoris steaks at 144°F after cooking increased WB C-force (P<0.05) and WB M-force (P<0.01) as compared to holding them at 135°F. Holding biceps femoris steaks for 15 min decreased shear force by 12%, whereas the decrease was only 3% from holding for 30 min, likely because more moisture was lost with the longer holding time. Reheating had the only significant effect on longissimus lumborum steaks' WB measures because low collagen content of this muscle is not affected by holding time or temperature.
Highlights
Cooking meat can tenderize connective tissue due to collagen solubilization and can toughen myofibrillar proteins due to water loss
Reheating had the only significant effect on longissimus lumborum steaks' WB measures because low collagen content of this muscle is not affected by holding time or temperature
Meat became more tender and cooking losses decreased with lower cooking temperatures
Summary
Cooking meat can tenderize connective tissue due to collagen solubilization and can toughen myofibrillar proteins (muscle cells) due to water loss. Tenderness will decrease with increased end-point temperature. The influence of low-temperature/long cooking time has been investigated. Meat became more tender and cooking losses decreased with lower cooking temperatures. Postcooking holding time at 135-140°F internally was correlated (r2 = 0.53) with tenderness. Minimum shear force values (maximum tenderness) were reported after heating eye round (semitendinosus) cores and holding to 140-147°F for 30-60 min. Holding meat below the collagen shrinkage temperature (≈149°F) should benefit tenderness because collagen solubilization will occur before collagen shrinkage has a negative effect. Our objectives were to study the effects of endpoint temperature, reheating, holding time, and holding temperature on beef tenderness
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