REDUCING COOKING TIME, YIELD LOSSES AND ENERGY UTILIZATION OF SALISBURY STEAKS AS AFFECTED BY VARIOUS MEAT EXTENDERS AND MEAT COMPOSITION

Abstract

A wireless solid state temperature monitoring system (Data Trace Temp, Ball Corporation, Electronic Systems Division, Westminster, CO)* was adapted and modified to monitor and optimize continuous meat cooking operations. The basic unit, a probe, is constructed from a small self-sustained microprocessor encapsulated in a stainless stell housing approximately (1 × 1 in). It is attached to a termistor available in different sizes and thicknesses. The probe's termistor tip is inserted into the center of the product. The preprogrammed probes move with the product through the process, recording temperature at preinstructed intervals, and at the end of the process transfer the stored temperature data to a microcomputer which processes the data as instructed to provide accurate time-temperature records. The cooking time of extended Salisbury steaks in a continuous multipurpose oven (MPO) was found to be reduced as much as 36%, depending on the type and level of the extender, initial moisture and fat levels, and water holding capacity of the product. Fastest cooking was achieved by the Texturized Soy Protein Concentrate (TSPC)(Central Soya) and by the 10% bread crumbs. Initial elevated fat levels accelerated the salisbury steak cooking, and initial elevated moisture content increased the cooking time. The incorporation of meat extenders improved cooking yield. Extending the product with 10% bread crumbs (BC) reduced yield loss to 6.6% of the initial weight. In comparison, all-meat products (unextended meat) could lose up to 24.6% of their initial weight. A 10% TSPC steak showed an unsignificantly slightly higher yield loss of 8.1%; however, it exhibited superior texture and the least amount of fracture damage in handling. Elevated fat levels increased the yield loss of the various products tested. A direct relatinship was found between moisture loss and cooking time which may be explained by the heat loss in the evaporating water. Energy calculations indicated that in all-meat products, of the total heat input to the product, up to 67% is used to evaporate moisture. The heat loss prolongs the cooking process, where the evaporated moisture is a major factor in the yield loss. In products extended with 10%TSPC, only 20.86% of the energy input is used to evaporate water, resulting in reduced cooking time. No such correlation was found between fat loss and reduced cooking time.