Evaluation of Dry-Heat Cookery Method on Volatile Flavor Compound Development and Consumer Evaluation of Six Beef Muscles

Kelly R. Vierck, Jerrad Legako, J Brooks

Research output: Contribution to journalArticlepeer-review

Abstract

<jats:p>The objective of this study was to determine the influence of dry-heat cookery on beef flavor development of multiple beef muscles. Beef strip loins, top sirloin butts, paired tenderloins, paired shoulder clods, and chuck rolls were collected from USDA Low Choice carcasses (Small00–Small100 marbling; N = 20). Subprimals were wet aged in the absence of light for 21 d at 0°C to 4°C. Subprimals were fabricated into 2.54-cm-thick steaks representative of the following muscles: Gluteus medius, Infraspinatus, Longissimus lumborum, Psoas major, Serratus ventralis, and Triceps brachii and randomly assigned to one of 4 dry-heat cookery methods: charbroiler grill (CHAR), clamshell grill (CLAM), convection oven (OVEN), and salamander broiler (SALA). Steaks were cooked to a medium degree of doneness (71°C) on the randomly assigned cooking method. Untrained consumer panelists (N = 300) evaluated each sample for flavor, tenderness, juiciness, and overall liking. No interactions were observe
Original languageEnglish
JournalMeat and Muscle Biology
DOIs
StatePublished - Dec 2021

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