Roasting vs Cooking in a Model System: Tenderness of Bull Adductor Muscle, Conventionally Chilled or Electrically Stimulated—Hot Boned

Abstract

ABSTRACTConventionally chilled (CC) and electrically stimulated‐hot boned (ESHB) bull adductor muscles roasted to 70° C, or muscle strips cooked in a model system (waterbath) to 70° C were compared. Sensory tenderness and texture (mealiness) and Instron texture characteristics were not affected significantly by the cooking system. Differences between carcass treatments (CC, ESHB) for sensory tenderness and texture were significant, but small. Percentage solubilized hydroxyproline did not have a major influence on sensory tenderness or texture, or on Instron texture characteristics of the muscle. Sensory tenderness and texture were related more to Instron cohesiveness and firmness than they were to Instron penetration measurements.