Abstract
ABSTRACTThiobarbituric acid (TBA) values of eight types of subprimal cuts were examined across a wide range of foodservice cooking methods and external fat thickness levels to evaluate factors affecting the accumulation of TBA‐reactive substances (a measure of oxidative rancidity) in foodservice beef. Fat trim level did not affect TBA values in cooked roasts. Postmortem storage time did not change ribeye or gooseneck TBA values (P > 0.05), the only roast‐types to which that postmortem‐treatment was applied. Lower internal temperature endpoints resulted in higher TBA values (P < 0.05). A slow cooking rate slightly increased (P < 0.05) TBA values in shoulder clods, ribeye rolls, top rounds, and gooseneck rounds. Longer post‐cooking holding periods (either 3 or 8 h at 54.5C) generally resulted in higher TBA values (P < 0.05), while roasts held for 1 h had lower values. However, all mean TBA values were below. 6.
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