Beef Loin Steaks Research Articles

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Induced Hard‐To‐Cook State in Cowpeas by Freeze‐Thawing and Calcium Chloride Soaking. K. Liu, D. Phillips and K. H. McWattersMETHODOLOGY AND INSTRUMENTATION: Developing a Handling Simulator for Predicting Stored Potato Quality. J. L. Varns, P. H. Orr and J. M. SacksMETHODOLOGY AND INSTRUMENTATION: Flow Behavior of Wheat Flour‐Water Dough Using a Capillary Rheometer. I. Effect of Capillary Geometry. N. Sharma, M. A. Hanna and Y. R. ChenMETHODOLOGY AND INSTRUMENTATION: II. Effects of Water, Protein, Mix and Rest Time. N. Sharma, M. A. Hanna and D. B. MarxMETHODOLOGY AND INSTRUMENTATION: Viscoelastograph Measures and Total Organic Matter Test: Suitability in Evaluating Textural Characteristics of Cooked Pasta. M. G. D'Egidio, B. M. Mariani, S. Nardi and P. NovaroINSTRUMENTAL MEASUREMENTS: Dynamic Rheological Studies on Salt‐Soluble Proteins from Three Porcine Muscles. G. H. Robe and Y. L. XiongINSTRUMENTAL MEASUREMENTS: Cooked Pasta Texture: Comparison of Dynamic Viscoelastic Properties to Instrumental Assessment of Firmness. N. M. Edwards, M. S. Izydorczyk, J. E. Dexter and C. G. BiliaderisSENSORY EVALUATION: Sensory Quality of Australian D'Agen Prunes in Relation to Fruit Maturity and Chemical Composition. K. J. Scott, C. M. C. Yuen and G.‐H. KimFACTORS AFFECTING TEXTURE: Effects of Drying Temperature and Farina Blending on Spaghetti Quality Using Response Surface Methodology. L. J. Malcolmson, R. R. Matsuo and R. BalshawFACTORS AFFECTING TEXTURE: Sensory and Physical Properties of Cakes with Bovine Plasma Products Substituted for Egg. C. C. Lee, J. A. Love and L. A. JohnsonFACTORS AFFECTING TEXTURE: Flour, Starch and Composite Breadmaking Quality of Various Cassava Clones. G. Eggleston, P. E. Omoaka and A. U. ArowshegbeFACTORS AFFECTING TEXTURE: Flour, Starch and Alternative (Wheatless) Breadmaking Quality of Various Cassava Clones. G. Eggleston, P. E. Omoaka and A. U. ArowshegbeFACTORS AFFECTING TEXTURE: Changes in Rheological Properties of Hydroxypropyl Potato Starch Pastes During Freeze‐Thaw Treatments. III. Effect of Cooking Conditions and Concentration of the Starch Paste. H. R. Kim, P. Muhrbeck and A.‐C. EliassonFACTORS AFFECTING TEXTURE: Heating and Texture Profiles of Packaged Pasteurized Beef Loin Steaks from Precooked Roasts. K. Cooksey, B. P. Klein and F. K. McKeithFACTORS AFFECTING TEXTURE: Vacuum Infiltration of Polyamines Increases Firmness of Strawberry Slices Under Various Storage Conditions. T. Ponappa, J. C. Scheerens and A. R. MillerFACTORS AFFECTING TEXTURE: Effect of Extrusion Process Variables on the Product Texture of Blends of Minced Fish and Wheat Flour. S. Bhattacharya, H. Das and A. N. BoseFACTORS AFFECTING TEXTURE: Changes in Textural Properties of Beef Longissirnus dorsi Muscle During Aging. K. Boakye and G. S. MittalFACTORS AFFECTING TEXTURE: Effect of Ozone on Softening Enzymes, Sorbate, Pigment and Bacteria in Recycled Pickle Brine. A. R. Brigance and R. Buescher

Tenderness of beef loin steaks as influenced by marbling level, removal of subcutaneous fat, and cooking method.

Loins from 12 carcasses of Small minus marbling and loins from 12 carcasses of Slight minus marbling were selected. Steaks from these loins were either completely trimmed of external fat or trimmed to .6 cm of external fat. Steaks were cooked to 67 degrees C either by a rapid, high-temperature broiler-grill or by a slower, lower temperature electric broiler. Muscle on the dorsal side of steaks (where fat trimming was performed) was used for shear force measurements (five separate core locations), and the ventral portion was used for sensory evaluation of tenderness. Sensory scores for tenderness were affected (P < .05) by various first-order interactions, although differences were minimal. Steaks of Slight minus marbling cooked by broiler-grilling had reduced tenderness scores. Only when steaks were cooked by broiler-grilling did complete fat removal produce cores that appeared more well-done. Broiler-grilling produced more well-done cores than did electrical broiling. Correlations between shear force expressed as peak load and tenderness scores were highest in cores that were more similar in degree of doneness to sensory evaluation samples. Although broiler-grilling produced considerable within-steak variation in degree of doneness, some of the highest correlations between shear core degree of doneness and peak load and between peak load and sensory tenderness were obtained with this broiling procedure. This would imply that rapid broiling is important in creating uniform tenderness in loin steaks of reduced fat, but further modifications in rapid broiling cookery are necessary to improve uniformity of cooked meat color.

Heating and Texture Profiles of Packaged Pasteurized Beef Loin Steaks from Precooked Roasts

ABSTRACTPrecooked beef loin steaks obtained from waterbath cooked roasts, were oasteurized usinge three different temoeratures (65° 85° and 100°C) and rimoved after reaching internal temperatures of 60°, 70° and 80°C. Temperatures of the steaks were monitored at three locations during heating and cooling. Steaks heated to internal temperatures close to the cooking water temperatures had the least differences in temperature between layers. Total cooking losses increased (P&lt;0.05) as internal endpoint temperatures and pasteurization water temperature increased. Texture profiles of steaks cut from precooked roasts were similar to pasteurized steaks.

Location of fat migration during cooking of beef loin steaks with external fat still attached

Eight boneless top loin steaks (3.8 cm thick), four from each side of each carcass, were removed from 10 pairs of U.S. Choice beef loins ( n = 80 steaks). From each loin pair, four of the eight steaks were cooked and four remained uncooked. Of the four steaks for each preparation method (raw and cooked), two were analyzed with all external fat removed and two with 0.64 cm of remaining fat. After completing the specified treatments, individual steaks were divided in half (dorsal and ventral halves) and again divided into layers (top, middle, bottom) resulting in six sections. The top layer was the portion of the steak that was placed away from the grill at the time cooking was initiated, and the bottom layer was the portion that was placed directly onto the grill surface at the time cooking was initiated. Fat and moisture content and retention values were determined on each individual muscle section. Significant differences ( P < 0.05) in fat and moisture content were found among the sections of the steaks, but not between external fat trim levels. Differences in percentage fat and moisture retention were found among sections of steaks cooked with external fat (0.64 cm) and without external fat (0.0 cm). A layer difference among sections also was observed. The top layer had the highest fat retention, while the bottom layer had the lowest fat retention.

Quality of beef loin steaks as influenced by animal age, electrical stimulation and ageing

The tenderness of beef M. longissimus dorsi muscles from cattle about 1 8 months (0–2 tooth) and 54 months (8 tooth) old at the time of slaughter was investigated. The influence of electrical stimulation on the mechanical and sensory panel assessments obtained for loin steaks was examined at 24 h post slaughter and also after ageing three weeks. Effective electrical stimulation of the carcasses produced, at 24 h from slaughter, steaks from both age groups which were uniform, acceptable and predictable in tenderness. The colour of loin steaks from the younger animals was lighter than loin steaks from older animals, while the weep in the vacuum packages was less for meat from the older animals than that from the younger ones.

Postmortem Degradation of Titin and Nebulin of Beef Steaks Varying in Tenderness

ABSTRACTPurified myofibrils were isolated from “tender” and “less‐tender” bovine longissimus muscle at death and at 1, 3, 7, and 14 days of postmortem storage (4oC). Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) was used to detect changes in the myofibrillar/cytoskeletal proteins, titin and nebulin. Titin and nebulin bands were observed to be less intense on gels from “tender” than from “less‐tender” steaks. These results suggest that titin and nebulin were more rapidly degraded in “tender” than in “less‐tender” steaks, and that the extent of beef loin steak tenderness may be dependent upon the postmortem degradation of titin and nebulin.

The effect of ageing treatment on the microbiology and storage characteristics of beef in modified atmosphere packs containing 25% CO 2 plus 75% O 2

The influence of different ageing treatments (1 week hung in air; 1 and 3 weeks in vacuum packs) on the microbiological, colour, odour and rancidity characteristics of beef loin steaks during storage at 1° and 6°C in modified atmosphere packs (MA) containing 25% CO 2 + 75% O 2 was determined. Steaks from the 3-week ageing treatment discoloured more rapidly and developed off-odours sooner than those from the 1-week ageing treatments at both storage temperatures. Evidence of rancidity, using the thiobarbituric acid assay, was only observed in the 3-week aged steaks stored at 6°C. The poorer storage stability of the 3-week aged steaks was explained by higher initial levels of bacteria resulting from growth during ageing. Leuconostocs were the dominant bacteria on most MA samples following storage and appeared the main cause of spoilage, although B. thermosphacta and Pseudomonas spp may have contributed to off-odours on samples aged hung and stored at 6°C.

The effect of cookery method on beef palatability and cooking properties

A total of 432 boneless beef loin steaks were prepared using three different cookery methods (conventional electric oven, electric convection oven and microwave oven) and evaluated for palatability by an experienced six‐member laboratory taste panel. Cooking losses and times were also recorded. Composite results indicate that microwave cookery can not be utilized to shorten cooking times without compromising the eating quality, but that preparation time can be substantially reduced (66%) without compromising eating quality by using convection rather than conventional cookery methods, under the conditions in which this study was conducted.

Subcellular Distribution of Cholesterol within Muscle and Adipose Tissues of Beef Loin Steaks

ABSTRACTSubcellular distribution of cholesterol (membrane versus storage components) within muscle and adipose tissue of raw and cooked beef longissimus steaks from three quality grades and three subcutaneous fat trim levels was determined. In muscle tissue, 60–80% of total cholesterol was located in the membrane component while the storage component contained 20–40%. In adipose tissue, the membrane fraction contained 8–12% of total cholesterol while the storage fraction contained 88–92%. Cooking caused a significant change in cholesterol distribution between membrane and storage sites of adipose tissue. Quality grade affected (P &lt; 0.05) subcellular distribution of cholesterol within muscle tissue, while subcutaneous fat trim level affected (P &lt; 0.05) cholesterol distribution within adipose tissue.

Evaluation of Fresh Vacuum‐Packaged Beef Steaks Coated with an Acetylated Monoglyceride

ABSTRACTFresh beef loin steaks were coated with 3% (w/w) acetylated monoglyceride (DFG), vacuum‐packaged and held at 2 ± 2°C for weekly evaluation during a 49‐day storage period. When compared to control steaks, DFG had little effect on lean color, surface discoloration, overall appearance, moisture, pH, and sensory characteristics. DFG maintained an acceptable fat color longer and tended to reduce purge and microbial counts (aerobic, APT, and coliform) during storage. After 49 days, Lactobacillus cellobiosis was the dominant microorganism on treated and control steaks. The uncharacteristic aroma, oily coating and cost of application might outweigh the benefits derived from the use of DFG as an edible coating on steaks.

Effects of Silage Diets and Electrical Stimulation on the Palatability, Cooking and pH Characteristics of Beef Loin Steaks

Palatability, shear force, cooking and pH properties of beef were evaluated in two trials that compared the effects of feeding either corn concentrate, corn silage, alfalfa silage or orchardgrass silage diets for 112 d before slaughter. Each trial used 48 Angus steers with 12 steers assigned to each diet. The left sides of carcasses in Trial 2 received electrical stimulation. Steaks derived from steers fed the corn concentrate diet were rated highest in tenderness and beef flavor intensity, whereas steaks from steers fed the orchardgrass silage diet had the lowest tenderness and beef flavor intensity and highest shear force values. Differences in sensory properties were minimal between beef from steers fed corn concentrate and those fed corn silage. Electrical stimulation produced tenderness values in silage-fed steers equivalent to those found for steers fed corn concentrate that received no stimulation. Muscle pH decline was more rapid for electrically stimulated sides vs unstimulated sides. Muscle from steers fed orchardgrass silage had the slowest rate of pH decline during chilling. Increased fat gain and decreased protein gain during the feeding period were associated with improved tenderness; however, this relationship was eliminated when the effects of diet were removed. Steaks from silage-fed steers required longer cooking times per 100 g than steaks from steers fed corn concentrate. Feeding an orchardgrass silage diet to slaughter steers likely will produce unacceptable palatability. However, electrical stimulation of carcasses from silage-fed steers appears capable of producing similar tenderness to that obtained without electrical stimulation in steers fed corn concentrate.

National Consumer Retail Beef Study: Palatability Evaluations of Beef Loin Steaks that Differed in Marbling

ABSTRACTTop loin steaks from strip loins selected from 700 beef carcasses representing seven degrees of marbling (Slightly Abundant through Traces) were randomly assigned to untrained consumers (n = 180 per city) in San Francisco, Philadelphia and Kansas City. Statistical analyses revealed a significant marbling level x city interaction. As marbling level decreased from Slightly Abundant to Traces, consumers in San Francisco and Kansas City gave consistently high ratings that were only slightly reduced as marbling was decreased. Consumers in Philadelphia rated steaks with high marbling the same as those from the other cities, but ratings were sharply reduced as marbling decreased. Separate markets might need to be identified to more effectively reflect differences in consumers’ tastes among and within geographic areas of the United States.

Effect of ascorbic acid and alpha-tocopherol on storage stability of beef steaks

Fresh beef loin steaks were dipped in solutions of (1) 70% ethyl alcohol (EtOH). (2) 70% EtOH containing 3% l-ascorbic acid (AsA), (3) 70% EtOH containing 0·08% dl-α-tocopherol (Toc) and (4) 70% EtOH containing 3% AsA plus 0·08% Toc for 20 s, then drained for 10 s. Control samples received no dip treatment. After 3, 6, 9 and 13 days of storage at 4°C, the samples were evaluated for MetMb formation, TBA number and viable bacterial count. The beef steaks given AsA treatment maintained an acceptable meat colour for 13 days of storage. The TBA numbers of samples dipped in EtOH containing AsA stored for 13 days were significantly lower than those of controls, and in samples dipped in solutions without AsA. At 9 and 13 days of storage, the AsA plus Toc-treated samples gave lower TBA numbers than the samples given AsA treatment only. Viable bacterial counts were not affected by AsA, Toc or AsA plus Toc treatment. Beef loin steaks dipped in EtOH solution maintained a viable bacterial count of 10 6 after 13 days of storage.

Effect of modified gas atmosphere packaging after dip treatment on myoglobin and lipid oxidation of beef steaks

Fresh beef loin steaks were packaged in atmosphere of: (A) 20% CO 2 + 80% O 2 after dip treatment (dipped in 70% ethanol solution containing 3% l-ascorbic acid and 0·08% dl-α-tocopherol), (B) air after dip treatment, (C) 20% CO 2 + 80% O 2 without dip treatment and (D) air without dip treatment (control). After 3,6,9 and 13 days' storage at 4°C, the samples were evaluated for MetMb formation, TBA number and pH. The beef steaks stored in 20% CO 2 + 80% O 2 with or without dip treatment for 13 days maintained an acceptable meat colour. The TBA numbers of samples stored for 13 days in air and 20% CO 2 + 80% O 2 after dip treatment were significantly lower than those of samples without dip treatment. Beef steaks stored for 13 days in 20% CO 2 + 80% O 2 after dip treatment exhibited no change in pH. Data suggested that dip treatment with ascorbic acid and tocopherol solutions before modified gas atmosphere packaging was very suitable for the storage of retail cuts of beef loin steak.

THIAMIN RETENTION AND SENSORY QUALITY OF INFRARED AND CONVENTIONALLY BROILED BEEF LOIN STEAKS FOR FOODSERVICE USE1

Beef loin steaks were broiled using infrared and gas broiling methods. Percent cooking losses were higher (p < 0.05) for the infrared broiled steaks, 28.3 ± 2.6%, compared to 24.2 ± 4.4% for the gas broiled steaks. Infrared broiled steaks had significantly higher (p < 0.05) moisture content and lower (p < 0.01) fat content. There were no significant differences among maximum shear force values of steaks prepared by both methods. No significant differences were observed in percent thiamin retention between the two broiling methods. The mean percent thiamin retention in steaks prepared by the infrared method was 80.9 compared to 84.9 by the gas broiling method. There were no significant differences among panelist sensory evaluations for appearance, flavor, juiciness, tenderness, and overall acceptability of steaks prepared by the two methods.

Microbiological and sensory characteristics of beef loin steaks: Role of intramuscular fat

Beef loin steaks of different grades (Prime, Choice and Good) were packaged and stored in polyvinyl chloride (PVC) film for 0–6 days and in high-oxygen barrier (HOB) film for 0–28 days. Grade had no significant effect (P > 0·05) on the aerobic plate count and did not result in major differences in the distribution of types in the microflora of steaks. Of the sensory characteristics examined, mean surface discoloration and mean overall appearance scores of Prime and Choice steaks packaged and stored in HOB film often were higher (P < 0·05) than those of Good steaks. Differences in metmyoglobin formation among steaks from the three grades were attributed to differences in the inherent characteristics of the muscles; muscle fibers from Prime and Choice samples were probably more red (as evidenced by greater marbling ability), while muscle fibers of Good samples were probably more white (as evidenced by lesser marbling ability). Red muscles have greater cytochrome activity, which will help reduce metmyoglobin to myoglobin in the absence of oxygen.

Microbiological and sensory characteristics of beef loin steaks: Role of subcutaneous fat

Beef loin steaks with the subcutaneous fat attached, without subcutaneous fat and the subcutaneous fat that was removed from steaks were packaged and stored at 4° C ± 1° C in polyvinyl chloride (PVC) film for 0–6 days and in high-oxygen barrier (HOB) film for 0–28 days. Aerobic plate counts (APCs) of subcutaneous fat of intact steaks and of subcutaneous fat that was packaged and stored separately in PVC and HOB films were greater ( P < 0·05) than those of comparable lean samples. The APCs of lean of steaks without subcutaneous fat that were packaged and stored in HOB film were lower ( P < 0·05) than those of the lean of intact steaks. APCs of the lean of these two types of steaks packaged and stored in PVC film did not differ ( P > 0·05). Mean surface discoloration and mean overall appearance scores of intact steaks packaged and stored in HOB film were greater than those of steaks packaged and stored without subcutaneous fat; differences were significant ( P < 0·05) after 21 and 14 days, respectively. This difference in surface discoloration was attributed to metmyoglobin formation due to possibly higher levels of oxygen remaining in the packages of steaks without subcutaneous fat than in packages containing steaks with the fat attached.

Centralized Packaging of Beef Loin Steaks with Different Oxygen‐Barrier Films: Physical and Sensory Characteristics

ABSTRACTVacuum packaged beef strip loins (n = 72) were stored (2 ° 1°C) for either 0, 12 or 24 days before fabrication; steaks were packaged and displayed (2°C or 7°C) up to 6 days in oxygen‐permeable film or up to 30 days in vacuum packages (medium or high oxygen‐barrier film). Steaks displayed at 2°C, rather than 7°C, tended to have higher overall appearance scores especially when steaks were from 12 or 24 day subprimals. Overall palatability of vacuum packaged steaks was unacceptable after 10–15 days of display. Vacuum packaged steaks can be displayed for 10 days if: (1) steaks are from relatively fresh subprimals, (2) steaks are vacuum packaged with high oxygen‐barrier film, and (3) steaks are displayed at 2°C. Although visual scores for vacuum packaged steaks were acceptable for 20–30 days, off‐odors and off‐flavors were limiting factors in determining shelf‐life.

Centralized Packaging of Beef Loin Steaks with Different Oxygen‐Barrier Films: Microbiological Characteristics

ABSTRACTVacuum packaged beef strip loins (n = 72) were stored (2° 1°C) for either 0,12 or 24 days before fabrication; steaks were packaged and displayed (2°C or 7°C) up to 6 days in oxygen‐permeable film or up to 30 days in vacuum packages (medium or high oxygen‐barrier film). For steaks displayed in oxygen‐permeable film, Pseudomonas spp. were a considerable (25–49%) or dominant (&gt;50%) part of the microflora. The microflora of vacuum‐packaged steaks from 0 day loins was dominated by a combination of hetero‐ and homofermentative Lactobacillus spp.; when vacuum‐packaged steaks were from 12 and 24 day loins, the microflora was in most cases dominated by the heterofermentative Lactobacillus cellobiosus.

CONSUMER PREFERENCES REGARDING COOKING METHODS AND TIMES FOR BEEF LOIN STEAKS IN CENTRAL ALBERTA

A total of 383 questionnaires were distributed to determine the cooking methods and times employed in central Alberta households for the preparation of beef loin steaks and to evaluate the influence of age of adult members in households on the cooking methods and times employed. Responses from 353 of these questionnaires indicated that a wide variety of cooking methods and times were normally employed for the preparation of beef loin steaks and that cooking methods and times employed varied with the age of adult household members. However, for laboratory taste panel acceptability tests to most closely simulate consumer evaluations by the majority of central Alberta households, beef loin steaks should be either broiled or pan‐fried for approximately 15 min.