Endpoint Cooking Temperature Research Articles

Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of inside round steaks (2000)

We used 162 inside rounds to determine the influence of different quality grades, postmortem aging periods, blade tenderization passes, and degree of doneness on thawing and cooking losses and Warner-Bratzler Shear force (WBS, tenderness). Select (SEL), Choice (CHO), and Certified Angus Beef™ (CAB) inside rounds were aged for 7, 14, or 21 days and not tenderized (0X) or blade tenderized one (1X) or two (2X) times. Steaks from each inside round were assigned randomly to final endpoint cooking temperatures of 150, 160, and 170°F. Percentage of thawing loss was higher (P<.05) for steaks aged 7 days than steaks aged 14 and 21 days. For CHO steaks only, cooking loss was higher (P<.05) for the 2X group compared to the 0X and 1X groups. Steaks aged 14 and 21 days had lower (P<.05) WBS than steaks aged 7 days. Cooking loss and WBS were higher (P<.05) with each increase in endpoint cooking temperature. Postmortem aging (14 or 21 days) and lower endpoint cooking temperatures were the most effective methods to improve WBS of inside round steaks.

Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of strip loin (2000)

We used 162 strip loins to determine the influence of different quality grades, aging periods, blade tenderization passes, and degree of doneness on thawing and cooking loss and Warner-Bratzler shear force (WBS, tenderness). Select (SEL), Choice (CHO), and Certified Angus Beef™ (CAB) strip loins were aged for 7, 14, or 21 days and not tenderized (0X) or blade tenderized one (1X) or two (2X) times. Steaks from each strip loin were assigned randomly to final endpoint cooking temperatures of 150, 160, and 170°F. For steaks aged 7 days, all quality grade and blade tenderization treatments had similar (P>.05) WBS. For steaks aged 14 days, CHO steaks had lower (P<.05) WBS than SEL steaks, CAB tended (P=.07) to have lower WBS than SEL, 2X steaks had lower (P<.05) WBS than 1X steaks, and 1X steaks had lower (P<.05) WBS than 0X steaks. For steaks aged 21 days, CAB steaks had lower (P<.05) WBS than CHO steaks, CHO steaks had lower (P<.05) WBS than SEL steaks, and 2X steaks had lower (P<.05) WBS than 1X steaks. Among the 0X and 2X groups, CAB and CHO steaks had lower (P<.05) WBS than SEL steaks. For the 1X group, only CAB steaks had lower (P<.05) WBS than SEL steaks. Blade tenderization improved tenderness of strip steaks but should be combined with high quality grades, increased aging, and lower endpoint cooking temperatures to achieve maximum tenderness.

Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of top sirloin butt steaks (2000)

We used 162 top sirloin butts to determine the influence of different quality grades, postmortem aging periods, blade tenderization passes, and degree of doneness on thawing and cooking losses and Warner-Bratzler shear force (WBS, tenderness). Select (SEL), Choice (CHO), and Certified Angus Beef™ (CAB) top sirloin butts (n=54 for each) were aged for 7, 14, or 21 days and not tenderized (OX) or blade tenderized one (1X) or two (2X) times. Steaks from each top sirloin butt were assigned randomly to final endpoint cooking temperatures of 150, 160, and 170°F. Each longer aging period resulted in lower (P<.05, more tender) WBS. In addition, steaks blade tenderized 2X had lower (P<.05) WBS than steaks not tenderized or blade tenderized 1X. Within each quality grade, WBS increased (P<.05) as endpoint cooking temperature increased. When cooked to 160 or 170°F, CHO and CAB steaks had lower (P<.05) WBS than SEL steaks. Increased aging periods and blade tenderization passes of top sirloin butt steaks improved tenderness. When cooking to higher endpoint temperatures, using higher quality grades will minimize toughness caused by cooking.

EFFECT OF FOODSERVICE COOKERY METHOD, MARINATION, PORTION SIZE, AND ENDPOINT COOKING TEMPERATURE ON COOKING CHARACTERISTICS AND TENDERNESS OF PORK LOIN CHOPS1

There is an increased use of rapid cookery systems (e.g. Clamshell®) in the foodservice sector to decrease preparation time. Foodservice pork loin chops (n=320) were used to determine the effects of cookery method (Clamshell®, CS vs Farberware, FB), marination (marinated vs nonmarinated), portion size (113 vs 170 g), and endpoint cooking temperature (68 vs 75C) on cooking characteristics, shear force values and sensory traits. The first experiment (n = 160 chops) evaluated Warner-Bratzler shear force, while the second experiment (n = 160 chops) measured sensory traits and both measured cooking characteristics. The chops cooked by CS had shorter (P 0.05). Marination increased (P < 0.05) thaw loss. Cook times were shorter (P < 0.01) and thaw and cook losses were lower (P < 0.05) for 113 g compared to 170 g chops. The 113 g portions were more (P < 0.05) tender and juicy than 170 g. Chops cooked to 68C required less (P < 0.05) cooking time, and had lower (P < 0.05) cook losses than chops cooked to 75C. Marinated 113 g chops were significantly juicier than any other combination of marination and portion size. These data suggest that a rapid cookery system can reduce cooking time of foodservice pork loin chops by as much as 50%, without detrimental effects on eating quality.

AGING AND COOKING EFFECTS ON SENSORY TRAITS OF PORK FROM PIGS OF DIFFERENT BREED LINES

ABSTRACT The effects of postmortem aging time (2, 9, and 16 days) and endpoint cooking temperature (60, 70, and 80C) on the eating characteristics of pork longissimus (LD) muscle were evaluated. Gilts (n=60) were from 4 different commercial hybrid genotypes (15 pigs/genotype) selected to produce a range of intramuscular fat. Results suggest that LD muscle from genotype 2, which was selected for its propensity to increase marbling had higher intramuscular fat content, tenderness and juiciness scores than that from the other genotypes (P &lt; 0.05). Increasing aging time from 2 to 16 days increased sensory juiciness and tenderness, and decreased instrumental shear force and cooking loss (P &lt; 0.05). Aging for nine days decreased shear force (P &lt; 0.05) but had no effect on tenderness and juiciness scores and cooking loss when compared to 2 days aging. Increasing endpoint temperature increased cooking loss and shear force, and decreased tenderness (P &lt; 0.05) and juiciness.

Effect of End-Point Temperature and Storage Time on Color and Denaturation of Myoglobin in Broiler Thigh Meat

This study investigated the effect of end-point cooking temperature (EPT, 60, 66, 71, 77, and 82 C), sampling time (0 or 30 min), and storage time after cooking (0,5, and 10 d) at 2 C on color values and percentage denatured myoglobin (PDM) of broiler thigh meat. As EPT increased, L* values, b* values, and PDM increased but a* values decreased. As storage time increased, L* and a* values decreased and PDM increased. Time of color measurement (immediately after cutting into the interior of the sample 0 vs 30 min after cutting) had a significant effect on L* and b* values. At 0 d storage 30 min sampling, a* values were redder than 0-min values from 60 through 71 C, no different at 77 C and redder at 0 than 30 min at 82 C EPT, suggesting that myoglobin is more susceptible to oxidative denaturation (reddish-brown pigment) at higher EPT after air and light exposure. At 5 d, 77 and 82 C a* values were less red after 30 min air and light exposure, suggesting that myoglobin was more susceptible to oxidative denaturation at higher EPT after storage. These results will help the meat processor identify and incorporate process factors that will lower the reddish-pink color defect in cooked poultry meat.

Determination of Oxidative Changes in Precooked Chicken Parts by Nonheme Iron Content and Thiobarbituric Acid Value

Precooked chicken parts (breasts and drumsticks) were examined to assess the effects of heating methods (microwave and conventional) and endpoint cooking temperatures as well as refrigerated storage on flavor deterioration. Nonheme iron content (NHFe) and thiobarbituric acid (TBA) value were used to evaluate oxidative deterioration along with sensory analysis. Thiobarbituric acid values indicated that heating temperature, regardless of method, had an effect (P < .05) on oxidative deterioration. Drumsticks heated at a lower temperature for a longer period had higher values (P < .05). Heating method and 2-d refrigerated storage did not have an effect (P > .05) on the NHFe content of drumsticks or breasts. Inconsistency in results regarding the effect of heating temperatures on drumsticks and breasts was attributed to a different initial iron content for each respective part. On the whole, the NHFe values of the drumsticks were greater relative to the breasts. Sensory panelists could not differentiate between heating methods or temperatures for either chicken part.

Residual glutamic‐oxaloacetic transaminase (GOT) activity in thermally processed poultry and poultry products as an indicator of end‐point temperatures

AbstractGlutamic‐oxaloacetic transaminase (GOT) activities in chicken and turkey thigh and breast meat samples, thermally processed at 60–84°C in a model heat‐treating system, were evaluated for use as indicators of end‐point cooking temperatures (EPT). Wings, breasts, thighs and legs from commercially cooked, whole, roasted chickens and commercially processed products containing chicken and turkey meat were analyzed also to determine if residual GOT activities would indicate compliance with recent FDA/FSIS EPT recommendations. Activities of samples processed in the model system decreased logarithmically with increasing temperatures. GOT activities were higher (P &lt; 0·05) in thigh meat than breast meat in both chicken and turkey samples; activities were higher in turkey than chicken. GOT values for chicken thigh and breast meat at 74°C, the FDA/FSIS recommended EPT for use by food handlers and retailers, were 735 and 164 Sigma‐Frankel units ml−1 (SFU ml−1), respectively. Values for turkey thigh and breast meat at this temperature were 1080 and 450 SFU ml−1, respectively. The range of activities was 7–13 SFU ml−1 in commercially prepared chicken products and 27–161 SFU ml−1 in turkey products. Analysis of these products showed adequate cooking and compliance with FDA/FSIS recommended EPT for retail sale. These data indicate that residual GOT activity in processed poultry has potential for use as an indicator of EPT.

Lactate Dehydrogenase, Serum Protein, and Immunoglobulin G Content of Uncured Turkey Thigh Rolls As Influenced by Endpoint Cooking Temperature

The efficacy of using a lactate dehydrogenase (LDH) sandwich enzyme-linked immunosorbent assay (ELISA), a turkey serum protein sandwich ELISA, and an immunoglobulin G (IgG) competitive indirect ELISA for determining the endpoint cooking temperature of uncured turkey thigh rolls was studied. Serum protein content in extracts was assessed by ELISA and was found to decrease as the cooking temperature increased. Serum protein ELISA differentiated between products cooked to 68.9 and 71.1 o C. Five LDH isozymes were found in raw turkey thigh rolls. In contrast to turkey breast rolls, the LDH ELISA could not differentiate the endpoint temperatures of thigh rolls processed between 68.9 and 71.1 o C due to the presence of three heat-stable isozymes

ELISA Determination of Turkey Roll Endpoint Temperature: Effects of Formulation, Storage, and Processing

ABSTRACTEffects of refrigerated and frozen storage, salt concentration, cooking schedule and product diameter were compared on determination of minimum endpoint cooking temperature of turkey breast rolls by measuring extractable protein (EP), lactate dehydrogenase (LDH) activity and LDH concentration by sandwich enzyme‐linked immunosorbent assay. LDH concentration differed in rolls processed to 70.0°C and 71.1°C, whereas EP and LDH activity did not differ at these temperatures. Salt concentration, cooking schedule and product casing diameter did not markedly influence LDH concentration. LDH content of uncooked rolls decreased during frozen storage. A maximum concentration of 0.31 μg LDH/g meat indicated proper processing.

Effect of Heating Variables and Storage on Color of Chicken Cooked and Stored in Polyester Pouches

The effects of end-point cooking temperatures of 70, 80, and 90 C, cooking time, cooling time, refrigerated storage, and frozen storage on Pectoralis superficialis muscle color were determined. Muscle samples commercially reared and processed broiler chickens were sealed in polyester pouches and then the samples were cooked, cooled, and stored according to experimental requirements.Cooking muscle samples in pouches to the end-point temperatures of 70, 80, and 90 C by adjusting the length of time in a 95 C water bath did not affect lightness (L*) or yellowness (+b*) on the surface or inside the sample. Redness (+a*) decreased on the ventral surface of the muscle and inside the sample as end-point temperature increased.Heating samples to end-point temperatures of 70, 80, and 90 C in 2 min by adjusting water bath temperature caused color differences. Surface lightness values increased and redness values decreased as end-point temperature increased. Both constant cooking time (temperature changed to obtain end-point temperature) and constant temperature (cooking time changed to obtain end-point temperatures) resulted in a change in sample color.Samples heated to 90 C were cooled in air at 25, 19, 4.4, and .2 C. Cooling the samples at 25 C increased lightness, decreased redness, and increased the hue angle when compared with the other cooling temperatures. Storing samples at 4.4 C for 2, 4, and 8 days reduced redness and changed the a* color coordinate from positive (red) to negative (green). The L* values continually decreased during storage at −24 C for 4, 8, and 16 days. Both +a* values and +b* values increased by the end of the frozen storage period.

EFFECTS OF EXTERNAL FAT COVER, BONE REMOVAL AND ENDPOINT COOKING TEMPERATURE ON SENSORY ATTRIBUTES AND COMPOSITION OF PORK CENTER LOIN CHOPS AND ROASTS

ABSTRACT.Effects of fat cover, bone removal and endpoint cooking temperature on proximate and sensory characteristics of pork center loin chops were investigated. Only brown color of broiled chops was affected by presence of bone and by endpoint temperature. Fat cover only affected perceived chewiness of chops. Broiled boneless chops contained higher percent fat than bone‐in chops. There were no differences in protein, fat or moisture percentages in cooked chops due to fat cover. Higher internal temperature decreased percent moisture and increased percent protein. Percent fat did not differ due to internal temperature. A consumer study to determine the degree of liking of pork center loin roasts showed that consumers preferred roasts with no fat cover more than roasts with 0.6 cm fat cover and roasts cooked to 71.1°C compared to roasts cooked to 76.7°C. There was no difference in preference between boneless and bone‐in roasts.

Effect of End-Point Cooking Temperature upon Nutritive Value and Composition of Turkey Meat

Broad Breasted White turkeys (two 7.26 kg females per treatment) were roasted in an electric household oven preheated to 177 C (350 F) to end-point temperatures of 74 C (165 F), 79 C (175 F), 85 C (185 F), and 91 C (195 F). Breast and thigh meat (without skin and visible fat) for each end-point temperature was pooled, freeze dried, and fed at a 20% level in diets to International Cancer Research (ICR) white mice. A casein-type diet was fed as the control. All diets contained 19% protein, 10% fat, and 4.17 kcal/g of digestible energy. Fifty 18-day-old male mice were fed for 5 weeks and 50 females for 2 weeks.Turkey meat roasted to different end-point temperatures produced significantly (P≤.01) different weights of mice. Average weights of males and females were greatest for those fed turkey meat roasted to 79 C and 85 C, respectively. Growth rates were greater for mice fed diets containing turkey meat than for those fed the control diet. Results of this study showed a quadratic effect of end-point roasting temperatures on growth. Amino acid levels were highest in turkey meat roasted to an end-point temperature of 79 C.

The Effect of End-Point Cooking Temperature and Storage on the Color of Turkey Meat

INTRODUCTIONVARIABLES affecting color of further processed poultry have been a concern of processors for some time. Some factors involved have been elucidated with recent research. Such aspects as age, sex and strain (Froning, 1968); dietary or chill water nitrates and nitrites (Froning et al., 1969a; Mugler et al., 1970); exhaust fume inhalation prior to slaughter (Froning et al., 1969b); and oven gases (Pool, 1956) have been found to affect poultry meat color in varying degrees. End-point cooking temperatures and poultry meat color have received little emphasis in previous studies.End-point cooking temperatures and color has been studied in red meat products. Watts (1954) identified the insoluble brown pigments in cooked meat as denatured globin ferric hemichromogen. Tappel (1957) concluded that pink pigments found in underdone cooked beef were undenatured oxymyoglobin. Bernofsky et al. (1959) also found that pigments extractable from cooked fresh beef were mainly oxymyoglobin. They further observed.…