The Effect of Conventional and Microwave Cooking on the Eating Quality of Beef from Bulls of Three Differing Breed-Types

Abstract

The effects of microwave cooking with intermittent energy application and of conventional electric heating on the cooking losses and eating quality of paired beef semitendinosus (ST) roasts were determined. The beef was obtained from young bulls, representing three breed-types: Hereford crossbred (HC), dairy crossbred (DC) and beef synthetic (SY), which had been fed and managed under similar conditions.Cooking time and cooking losses of ST roasts were affected by cooking method, but did not appear to be affected by breed. Subjective evaluation indicated that roasts from both cooking methods were similar in internal color, initial juiciness, softness, juiciness, flavor, residual connective tissue and overall acceptability but panelists rated roasts cooked conventionally significantly better in external color, evenness of internal color, texture and tenderness than those cooked electronically. Objective measurements of juiciness (water holding capacity (WHC), tenderness (Warner Bratzler shear, Ottawa texture measuring system (OTMS) with Warner Bratzler blade) and softness (penetrometer) for ST roasts agreed with findings for cooking method from sensory evaluations. Trained panelists indicated that ST roasts from all breeds were similar in eating quality. There were no significant differences in WHC, Warner Bratzler shear values. OTMS measurements and penetrometer data attributable to breed. Thus, these studies suggest that 1) ST roasts may be cooked using either conventional electric ovens or microwave ovens operated with intermittent energy application; and 2) beef obtained from the three breed-types of young bulls was similar and judged acceptable in eating quality.