Abstract
Microbial safety issues related to mechanically tenderized beef have become prevalent, resulting in new labeling regulations for mechanically tenderized raw or partially cooked beef products. These products must bear labels to include validated cooking instructions, with specifications for minimum internal temperatures, to ensure that they are fully cooked. However, validation of cooking instructions for individual steak cuts of different sizes and weights is costly and time consuming. The objective of this study was to utilize predictive modeling techniques to determine safe cooking times for various mechanically tenderized steaks, cooked to an internal temperature of 70 to 71°C. A total of 162 steaks of various types (top round, knuckle, strip loin, top sirloin, sirloin cap, tri-tip, ribeye, flap, and flank), thicknesses (1.27, 2.54, and 3.81 cm), and weights (113 to 567 g) were used. Prior to cooking, samples were needle-tenderized, cut, vacuum-packaged, and refrigerated. Steak dimensions (width, thickness, and length) were measured prior to each cooking experiment. Samples were cooked on a flat-top-grill until they reached an internal temperature of 70 to 71°C, and the time taken to reach that temperature was defined as the Experimental Safe Cooking Time (ESCT). A thermocouple, attached to a data logger, recorded the steak-center temperature every 10 s. The time-temperature profiles obtained were used to determine the rate of temperature increase (RTI). Data generated through the experiments was used for model development and determination of predicted safe cooking time (PSCT) for steaks. The thickness, weight, and RTI of the steaks were identified as factors that had a 60% or higher correlation with the ESCT. Prediction accuracy of the regression model was 79%, with no significant differences (P < 0.01) between the ESCT and PSCT. This approach could help the meat industry formulate safe cooking times of various steak cuts, without repeating costly validation studies.
Highlights
Consumers, to a large extent, judge the palatability and quality of meat products based on their tenderness (Umberger et al, 2002; Font-i-Furnols and Guerrero, 2014)
Results revealed that the thickness of steaks was a significant factor (P = 0.01) influencing Experimental Safe Cooking Time (ESCT) of a particular steak cut
Experimental safe cooking times and rate of temperature increase (RTI) were found to be dependent on the thickness and type of steak cuts
Summary
To a large extent, judge the palatability and quality of meat products based on their tenderness (Umberger et al, 2002; Font-i-Furnols and Guerrero, 2014). This has encouraged the meat industry to focus on enhanced safety and quality of tenderized meat products. Even though conventional aging is successful with tender cuts such as ribeye and top sirloin, it has not been effective with tough cuts In this case, mechanical tenderization is considered comparatively better for improving the tenderness of tough cuts (Pietrasik and Shand, 2004). Studies have identified tenderization as a vital step in reducing cooking time, while increasing the flavor profile and overall palatability of meat (Pietrasik et al, 2010)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
