The Effects of Marination and Cooking Regimes on the Waterbinding Properties and Tenderness of Beef and Bison Top Round Roasts

Abstract

The combined effect of marination and different cooking regimes on the cooking yield and palatability of bison and beef top round roasts was investigated. Semimembranosus (SM) muscles from beef and bison top rounds were injected with a marinade to achieve 20% extension by weight and 0.5% sodium chloride and 0.3% sodium tripolyphosphate levels and then subdivided into 4 roasts and cooked by following 4 cooking regimes: cooking at a constant temperature of 75 °C (control; C); similar to the control treatment except that roasts were held at an internal temperature of 55 °C for 45 min (Hold45) or 90 min (Hold90) prior to final cooking at 75 °C; initial cooking at 55 °C with a 5 °C increase in oven temperature every hour (Step-up) until the 71 °C internal temperature was achieved. Cooking yield, expressible moisture, purge, and shear force of processed roasts were determined. Marination by injection improved the yield and tenderness of beef and bison SM roasts. The cooking yield for injected samples (78%) was significantly (P < 0.05) higher compared with noninjected controls (68%). Injected SM roasts from bison had lower cooking losses than these from beef, whereas control samples from these 2 species did not differ in their cooking yields. Infected beef SM was more tender than bison SM; however, marination significantly reduced the shear force values of SM coasts for both species (i.e., shear force values of 82 N in control samples was reduced to 63 N in injected onest. The cooking regimes, Hold45, Hold90, and Step-up (which allowed a longer time at 55 to 60 °C), gave products with lower (P < 0.05) shear force values than those of the controls. Based on the cooking yield and time involved, the Hold45 treatment performed the best.