Abstract
The objective of this study was to determine the influence of dry-heat cookery on beef flavor development of multiple beef muscles. Beef strip loins, top sirloin butts, paired tenderloins, paired shoulder clods, and chuck rolls were collected from USDA Low Choice carcasses (Small00–Small100 marbling; N = 20). Subprimals were wet aged in the absence of light for 21 d at 0°C to 4°C. Subprimals were fabricated into 2.54-cm-thick steaks representative of the following muscles: Gluteus medius, Infraspinatus, Longissimus lumborum, Psoas major, Serratus ventralis, and Triceps brachii and randomly assigned to one of 4 dry-heat cookery methods: charbroiler grill (CHAR), clamshell grill (CLAM), convection oven (OVEN), and salamander broiler (SALA). Steaks were cooked to a medium degree of doneness (71°C) on the randomly assigned cooking method. Untrained consumer panelists (N = 300) evaluated each sample for flavor, tenderness, juiciness, and overall liking. No interactions were observed between cooking method and muscle (P ≥ 0.344) for any palatability traits evaluated. Consumers preferred CHAR steaks (P < 0.05) over CLAM steaks for flavor, tenderness, juiciness, and overall liking. Additionally, CLAM steaks were rated lower (P < 0.05) than all other methods for tenderness and juiciness. OVEN and SALA steaks were rated higher (P < 0.05) than CLAM steaks by consumers for tenderness and juiciness but were similar (P > 0.05) to CLAM steaks for overall liking. CHAR steaks produced a greater concentration of Maillard compounds compared with the other cooking methods. Steaks cooked using OVEN and SALA (P < 0.05) produced more lipid oxidation products. Additionally, CHAR steaks produced the greatest (P < 0.05) total volatile production compared with all other treatments, which may be a result of the combination of Maillard reaction products and the lipid degradation products.
Highlights
Flavor and aroma in meat products are produced principally through cooking (Mottram, 1998)
Flavor development occurs through the Maillard reaction and thermal degradation of lipids and thiamin, which produces the characteristic brown color and roasted, brown flavors associated with cooked meat products (Mottram, 1994,1998)
2Standard error of the least-squares means in the same main effect. a–fLeast-squares means in the same column without a common superscript differ (P < 0.05). These data indicate that dry-heat cookery method has a very strong influence on flavor development of beef steaks across a variety of muscles
Summary
Flavor and aroma in meat products are produced principally through cooking (Mottram, 1998). Flavor development occurs through the Maillard reaction and thermal degradation of lipids and thiamin, which produces the characteristic brown color and roasted, brown flavors associated with cooked meat products (Mottram, 1994,1998). Cooking is accomplished through the application of heat. Cooking transfers heat through 3 primary modes: conduction, convection, and radiation (Saravacos and Kostaropoulos, 2016). Conduction transfers heat through direct contact with meat, convection transfers heat by circulating hot air over meat surfaces, and radiant heat is passively transferred through the air between a radiant heat source and meat (Murphy et al, 2001; Fabre et al, 2018). Flavor is heat dependent and is likely impacted by heat transfer differences among different dry-heat cookery methods
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