Microwave vs. convection heating of bovineGluteus Mediusmuscle: impact on selected physical properties of final product and cooking yield (original) (raw)
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Foodservice Research International, 1992
The effects of four heat processing methods (convective heating, dry and moist; rotating hot air; charbroiling) on the thermophysical properties of a restructured beef formula prepared as roasts or steaks were determined. Standard laboratory procedures were used. Changes in the physical dimensions of the products revealed that each method had a different effect on food product yield, namely by moisture and/or lipid losses. No significant (p > 0.05) differences in density and thermal conductivity were observed. The specific heat values were significantly greater after both rotating hot air and charbroiling, than after the convective heating procedures. Some comparisons were made to “intact roast”, using similar heat processing and laboratory procedures.
AFRICAN JOURNAL OF BIOTECHNOLOGY
In this study the effects of cooking treatments (microwave, roasting and braising) on veal (Longissimus dorsi) were investigated. Cooking losses and physical properties (Color, Texture) of the meat cooked using the different treatments were compared. Microwave treatment implied the greatest weight loss. When color (CIE L*, a*, b* and ?E) was analyzed after the treatments, it was observed that L* and b* increased and there was a significant difference (p<0.01) between raw and cooked meats. Heating treatments affected meat pigments and temperature caused a lighter color. Also, shear force and compression force showed a significant difference (p<0.01) between raw and cooked samples. Changes in the microstructure of the endomysium and perimysium were assessed using scanning electron microscopy (SEM). The structural changes of raw meat were compared with treated samples. SEM Micrographs confirmed the result of shear force and compression force. Sensory evaluation was also done to compare results of devices and panelists.
Microwave vacuum drying and puffing of the meat tissue - process analysis
Drying Technology, 2018
Tenderization based on papain and microwave vacuum drying and puffing (MVDP) as well as adequate processing conditions enabled expansion of slices of the raw meat tissue. The main aim of the study was to use the response surface method and find the conditions of puffing that could maximize the expansion of meat during MVDP. The bound was set on the expansion: the most expanded puffings should be of good quality, including a desirable porous structure. The best combination of values of the MVDP process conditions (e.g., the initial moisture content in meat slices, microwave energy, and the vacuum absolute pressure) was found during experiments using the central composite design. The volume of slices puffed under these conditions was 1.60-1.78 times greater than the volume of slices before MVDP, and the sensory quality index remained acceptable. The research showed that pretreatment reduced the hardness of sample by over 25% and increased its crispiness, which was confirmed in cryo-scanning electron microscopy images.
Journal of Food Engineering, 2007
The effects of cooking temperature (60-80°C), time (15-60 min) and treatments (atmospheric pressure, sous-vide and cook-vide) on M. pectoralis beef steaks were investigated. Cooking losses as well as the physical properties (color, texture) of the meat cooked using the different procedures was compared. Changes in the microstructure of the endomysium and perimysium were assessed using cryo-scanning electron microscopy.
Utilization of Microwave Ovens in Preparation of Some Ready to Eat Meat and Poultry Products
al azhar university, egypt, 2008
The objectives of this study were: 1- To evaluate the effects of two natural antioxidants (rosemary oil and grape seed oil) and synthetic antioxidants (TBHQ) on chemical, physical, microbiological and sensorial characteristics of raw and cooked beef and chicken meat. 2- To examine the effect of use of thermal plastic film covers during cooking on the quality of cooked beef and chicken meat. 3- To evaluate the effects of two cooking methods (electric and microwave oven) on the quality attributes of beef and chicken meat. 4- To study changes occurred during cold storage of cooked beef and chicken meat.
Meat Science, 2001
Five muscles from USDA Select beef carcasses were cooked on an electric belt grill at three temperatures (93, 117, and 163 C), in a forced-air convection oven, and on an electric broiler to determine eects of cooking treatment and muscle on Warner-Bratzler shear force values, cooking traits (cooking loss, cooking time, and endpoint temperature), and repeatability of duplicate measurements. All cooking treatments allowed shear force dierences to be detected (P<0.05) among the ®ve muscles, although the differences were inconsistent. Neither longissimus lumborum nor semitendinosus shear values diered among the ®ve cooking treatments; however, shear values for biceps femoris, deep pectoralis, and gluteus medius diered (P<0.05) among cooking treatments. Belt grill cooking resulted in the highest shear force repeatability (R=0.70 to 0.89) for the longissimus lumborum. All cooking methods provided acceptable repeatability (R50.60) of shear values for the biceps femoris and semitendinosus. The electric broiler was the only cooking treatment that resulted in acceptable repeatability of shear force measurements for all ®ve muscles. It is not recommended to use the gluteus medius to test treatment eects on shear force values. Belt grill or electric broiler cooking are recommended for shear force evaluations. #
The effect of cooking methods on some quality characteristics of Gluteus medius
Food Science and Technology (Campinas), 2019
On this research, the effects of cooking by convection oven and cooking by sous-vide method on the physicochemical, textural, sensorial and microbiological of gluteus medius cuts were investigated. For the sous-vide method, the meat was vacuumed sealed in special packaging material (Mylar®Cook) before being stored at + 1 °C for 0, 15, and 30 days. The samples cooked with the sous-vide method had higher moisture content (P < 0.001) and lower cooking loss than oven roasted samples. TBARS content was affected by cooking method (P < 0.01) and storage time (P < 0.01). The 2-thiobarbituric acid reactive substances (TBARS) values of the convection oven samples were higher than those cooked with sous-vide method. The WBSF values were affected by the cooking methods. The samples cooking with oven significantly lower shear (P < 0.0001) force values than those for the sous-vide method. Samples cooked by the convection oven had higher L* (lightness), a* (redness), b* (yellowness) than the cooked with sous-vide method (P < 0.0001). The sliced meat samples cooked by oven were given higher sensory ratings than those cooked by sous-vide except texture scores.
The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality
Asian-Australasian Journal of Animal Sciences
Objective: This study aimed to elucidate whether innovative sous vide treatment has a signifi cant influence on the beef semitendinosus muscle as compared to common sous vide treatment and traditional cooking. Methods: The innovative sous vide treatments were cooked at 45°C and 65°C for 6 h (SV45 65), common sous vide treatment at 45°C and 65°C for 3 h (SV45 and SV65) and traditional cooking at 75°C for 30 min (CON75). Water loss and cooking loss, as well as the physical properties (color and shear force) and chemical properties (protein and collagen solubility) of the treated meat, were investigated. Results: The results obtained indicated that the innovative sous vide with double thermal treatment (SV4565) and cooked with air presence (CON75) resulted to lower a* and higher b* values, respectively. The water loss and cooking loss increased when temperature increased from 45°C to 65°C, and lower water loss was recorded in SV45 and CON75. These samples presented higher water content and revealed strong correlation to protein solubility. Warner Bratzler shear force (SF) analysis showed the marked interaction between cooking tempera ture and time. Sample cooked at a high temperature (CON75) and a long period (SV4565) showed a significantly lower value of SF than sample SV65 (p<0.05). Interestingly, there was no difference in SF values between SV4565 and CON75. Conclusion: The innovative sous vide treatment with double thermal effect appears an attrac tive cooking method as compared to common sous vide and traditional cooking method, as it has a potential for improving tenderness values of cooked beef semitendinosus muscle.