The influence of muscle, ageing and thermal treatment method on the quality of cooked beef

The study was undertaken to investigate the effect of muscle, thermal treatment, and ageing on the beef quality. The longissimus lumborum (LL) and semimembranosus (SM) muscles were taken from Holstein–Friesian young bull carcasses then subjected to steam-cooking and sous-vide after 9 and 14-d wet ag...

Descripción completa

Detalles Bibliográficos
Autores principales: Modzelewska-Kapituła, Monika, Tkacz, Katarzyna, Nogalski, Zenon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer India 2021
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8758849/
https://www.ncbi.nlm.nih.gov/pubmed/35068558
http://dx.doi.org/10.1007/s13197-021-04993-x
_version_ 1784632996288004096
author Modzelewska-Kapituła, Monika
Tkacz, Katarzyna
Nogalski, Zenon
author_facet Modzelewska-Kapituła, Monika
Tkacz, Katarzyna
Nogalski, Zenon
author_sort Modzelewska-Kapituła, Monika
collection PubMed
description The study was undertaken to investigate the effect of muscle, thermal treatment, and ageing on the beef quality. The longissimus lumborum (LL) and semimembranosus (SM) muscles were taken from Holstein–Friesian young bull carcasses then subjected to steam-cooking and sous-vide after 9 and 14-d wet ageing. It was shown that characteristics of cooked beef were the most significantly affected by thermal treatment method. Using sous-vide provided beef with lower shear force and cooking loss values, darker, and more red colour and more beneficial sensory quality. LL and SM muscles showed a similar quality when subjected to the same thermal treatment method after the same ageing time. It is possible to obtain juicy and tender beef from Holstein–Friesian bulls after 9-d ageing and sous-vide treatment.
format Online
Article
Text
id pubmed-8758849
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher Springer India
record_format MEDLINE/PubMed
spelling pubmed-87588492022-01-20 The influence of muscle, ageing and thermal treatment method on the quality of cooked beef Modzelewska-Kapituła, Monika Tkacz, Katarzyna Nogalski, Zenon J Food Sci Technol Original Article The study was undertaken to investigate the effect of muscle, thermal treatment, and ageing on the beef quality. The longissimus lumborum (LL) and semimembranosus (SM) muscles were taken from Holstein–Friesian young bull carcasses then subjected to steam-cooking and sous-vide after 9 and 14-d wet ageing. It was shown that characteristics of cooked beef were the most significantly affected by thermal treatment method. Using sous-vide provided beef with lower shear force and cooking loss values, darker, and more red colour and more beneficial sensory quality. LL and SM muscles showed a similar quality when subjected to the same thermal treatment method after the same ageing time. It is possible to obtain juicy and tender beef from Holstein–Friesian bulls after 9-d ageing and sous-vide treatment. Springer India 2021-02-08 2022-01 /pmc/articles/PMC8758849/ /pubmed/35068558 http://dx.doi.org/10.1007/s13197-021-04993-x Text en © The Author(s) 2021 https://creativecommons.org/licenses/by/4.0/Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) .
spellingShingle Original Article
Modzelewska-Kapituła, Monika
Tkacz, Katarzyna
Nogalski, Zenon
The influence of muscle, ageing and thermal treatment method on the quality of cooked beef
title The influence of muscle, ageing and thermal treatment method on the quality of cooked beef
title_full The influence of muscle, ageing and thermal treatment method on the quality of cooked beef
title_fullStr The influence of muscle, ageing and thermal treatment method on the quality of cooked beef
title_full_unstemmed The influence of muscle, ageing and thermal treatment method on the quality of cooked beef
title_short The influence of muscle, ageing and thermal treatment method on the quality of cooked beef
title_sort influence of muscle, ageing and thermal treatment method on the quality of cooked beef
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8758849/
https://www.ncbi.nlm.nih.gov/pubmed/35068558
http://dx.doi.org/10.1007/s13197-021-04993-x
work_keys_str_mv AT modzelewskakapitułamonika theinfluenceofmuscleageingandthermaltreatmentmethodonthequalityofcookedbeef
AT tkaczkatarzyna theinfluenceofmuscleageingandthermaltreatmentmethodonthequalityofcookedbeef
AT nogalskizenon theinfluenceofmuscleageingandthermaltreatmentmethodonthequalityofcookedbeef
AT modzelewskakapitułamonika influenceofmuscleageingandthermaltreatmentmethodonthequalityofcookedbeef
AT tkaczkatarzyna influenceofmuscleageingandthermaltreatmentmethodonthequalityofcookedbeef
AT nogalskizenon influenceofmuscleageingandthermaltreatmentmethodonthequalityofcookedbeef

Ejemplares similares