Endpoint Temperature and Tenderness Variability in Pork and Beef Cooked Using Sous-Vide Style Immersion Heaters and Grills
The objective was to determine endpoint temperature and Warner-Bratzler shear force (WBSF) variability (range, coefficient of variation) differences in both pork and beef cooked using grilling and sous vide. Four 2.54-cm steaks were cut from 10 beef eye-of-round (semitendinosus) Choice-grade muscles...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Iowa State University Digital Press
2021-05-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/11699/ |
| _version_ | 1827292954588348416 |
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| author | Anna C. Dilger Bailey Harsh Dani C Shirey Erin Bryan Jack Redifer |
| author_facet | Anna C. Dilger Bailey Harsh Dani C Shirey Erin Bryan Jack Redifer |
| author_sort | Anna C. Dilger |
| collection | DOAJ |
| description | The objective was to determine endpoint temperature and Warner-Bratzler shear force (WBSF) variability (range, coefficient of variation) differences in both pork and beef cooked using grilling and sous vide. Four 2.54-cm steaks were cut from 10 beef eye-of-round (semitendinosus) Choice-grade muscles (n = 40) and aged for 21 d. Four 2.54-cm chops were cut from 51 pork loins (n = 204) sourced from standard commercial pigs and aged for 7 d. Steaks and chops were randomly allotted within whole muscle to 4 treatments: grilled to 63°C, sous vide to 63°C, grilled to 71°C, and sous vide to 71°C. Four cores measuring 1.25 cm in diameter were excised parallel to the muscle fibers of each chop and steak respectively, and analyzed for WBSF. Temperature accuracy was defined as how close thermometer readings were to the targeted cooked temperature. Temperature precision was defined as how similar 2 thermometer readings within a single cut were to each other. WBSF accuracy was defined as how close individual core values were to the cut average. WBSF precision was defined as how similar individual core values were to each other. In both pork and beef, sous vide was more accurate (P < 0.01) and precise (P < 0.01) in achieving target endpoint temperature at both 63°C and 71°C. At 63°C, chops cooked using sous vide were more tender than grilled (P < 0.01), but at 71°C, chops cooked using sous vide were less tender than grilled (P < 0.01). Steaks cooked to 71°C using sous vide had the lowest core coefficient of variation, whereas other treatments were not different. Cooking method had no effect on average WBSF within target endpoint temperature. Overall, these data indicate that sous vide is more precise and accurate in reaching target temperature but may decrease tenderness when used at 71°C in pork. |
| first_indexed | 2024-04-24T13:16:50Z |
| format | Article |
| id | doaj.art-16476b5f32f54753b727bf5e581c6919 |
| institution | Directory Open Access Journal |
| issn | 2575-985X |
| language | English |
| last_indexed | 2024-04-24T13:16:50Z |
| publishDate | 2021-05-01 |
| publisher | Iowa State University Digital Press |
| record_format | Article |
| series | Meat and Muscle Biology |
| spelling | doaj.art-16476b5f32f54753b727bf5e581c69192024-04-04T17:28:54ZengIowa State University Digital PressMeat and Muscle Biology2575-985X2021-05-015110.22175/mmb.11699Endpoint Temperature and Tenderness Variability in Pork and Beef Cooked Using Sous-Vide Style Immersion Heaters and GrillsAnna C. Dilger0https://orcid.org/0000-0003-0233-8278Bailey Harsh1https://orcid.org/0000-0002-7146-4182Dani C Shirey2Erin Bryan3Jack Redifer4Department of Animal Sciences, University of Illinois at Urbana-ChampaignUniversity of Illinois at Urbana-ChampaignAnimal Sciences, University of IllinoisUniversity of IllinoisUniversity of IllinoisThe objective was to determine endpoint temperature and Warner-Bratzler shear force (WBSF) variability (range, coefficient of variation) differences in both pork and beef cooked using grilling and sous vide. Four 2.54-cm steaks were cut from 10 beef eye-of-round (semitendinosus) Choice-grade muscles (n = 40) and aged for 21 d. Four 2.54-cm chops were cut from 51 pork loins (n = 204) sourced from standard commercial pigs and aged for 7 d. Steaks and chops were randomly allotted within whole muscle to 4 treatments: grilled to 63°C, sous vide to 63°C, grilled to 71°C, and sous vide to 71°C. Four cores measuring 1.25 cm in diameter were excised parallel to the muscle fibers of each chop and steak respectively, and analyzed for WBSF. Temperature accuracy was defined as how close thermometer readings were to the targeted cooked temperature. Temperature precision was defined as how similar 2 thermometer readings within a single cut were to each other. WBSF accuracy was defined as how close individual core values were to the cut average. WBSF precision was defined as how similar individual core values were to each other. In both pork and beef, sous vide was more accurate (P < 0.01) and precise (P < 0.01) in achieving target endpoint temperature at both 63°C and 71°C. At 63°C, chops cooked using sous vide were more tender than grilled (P < 0.01), but at 71°C, chops cooked using sous vide were less tender than grilled (P < 0.01). Steaks cooked to 71°C using sous vide had the lowest core coefficient of variation, whereas other treatments were not different. Cooking method had no effect on average WBSF within target endpoint temperature. Overall, these data indicate that sous vide is more precise and accurate in reaching target temperature but may decrease tenderness when used at 71°C in pork.https://www.iastatedigitalpress.com/mmb/article/id/11699/variabilityporkgrillingbeefsous videendpoint temperature |
| spellingShingle | Anna C. Dilger Bailey Harsh Dani C Shirey Erin Bryan Jack Redifer Endpoint Temperature and Tenderness Variability in Pork and Beef Cooked Using Sous-Vide Style Immersion Heaters and Grills Meat and Muscle Biology variability pork grilling beef sous vide endpoint temperature |
| title | Endpoint Temperature and Tenderness Variability in Pork and Beef Cooked Using Sous-Vide Style Immersion Heaters and Grills |
| title_full | Endpoint Temperature and Tenderness Variability in Pork and Beef Cooked Using Sous-Vide Style Immersion Heaters and Grills |
| title_fullStr | Endpoint Temperature and Tenderness Variability in Pork and Beef Cooked Using Sous-Vide Style Immersion Heaters and Grills |
| title_full_unstemmed | Endpoint Temperature and Tenderness Variability in Pork and Beef Cooked Using Sous-Vide Style Immersion Heaters and Grills |
| title_short | Endpoint Temperature and Tenderness Variability in Pork and Beef Cooked Using Sous-Vide Style Immersion Heaters and Grills |
| title_sort | endpoint temperature and tenderness variability in pork and beef cooked using sous vide style immersion heaters and grills |
| topic | variability pork grilling beef sous vide endpoint temperature |
| url | https://www.iastatedigitalpress.com/mmb/article/id/11699/ |
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