Effects of Dry-Heat Cookery Method on Beef Strip Loin Steaks of Two Quality Grades Following Sous Vide Preparation
The objective of this study was to determine the influence of dry-heat cookery method on beef flavor develop- ment in strip loin steaks from 2 USDA quality grades following sous vide preparation. Beef strip loins were selected from 2 USDA quality grades: upper 2/3 Choice (Modest00–Moderate100) and S...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Iowa State University Digital Press
2021-12-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/11700/ |
| _version_ | 1797222181461032960 |
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| author | J. C. Brooks Jerrad F. Legako Kelly R Vierck |
| author_facet | J. C. Brooks Jerrad F. Legako Kelly R Vierck |
| author_sort | J. C. Brooks |
| collection | DOAJ |
| description | The objective of this study was to determine the influence of dry-heat cookery method on beef flavor develop- ment in strip loin steaks from 2 USDA quality grades following sous vide preparation. Beef strip loins were selected from 2 USDA quality grades: upper 2/3 Choice (Modest00–Moderate100) and Select (Slight00–Slight100 marbling, n = 20/grade). Following 21 d of wet aging, strip loins were fabricated into 2.54-cm thick-steaks and randomly assigned to one of 4 dry- heat cookery methods: charbroiler grill (CHAR), clamshell grill (CLAM), convection oven (OVEN), and salamander broiler (SALA). Prior to untrained consumer panel and volatile compound analysis via gas chromatography-mass spectrometry, steaks were cooked under sous vide conditions for 1.5 h, then finished on the assigned cookery method. There were no cooking method ×quality grade interactions (P ≥ 0.076) for all consumer traits evaluated. Overall, SALA steaks received higher (P < 0.05) ratings by consumers than CLAM steaks for all palatability traits. OVEN steaks had greater scores (P < 0.05) than CLAM steaks for juiciness, tenderness, and overall liking but were similar to CLAM steaks (P > 0.05) for flavor. CHAR steaks were similar (P > 0.05) to CLAM steaks for flavor but were rated higher (P < 0.05) for tenderness, juiciness, and overall liking. Steaks cooked using the OVEN method produced a greater concentration of lipid-derived volatiles, such as alcohols, aldehydes, and carboxylic acids. In direct contrast, CHAR steaks produced a higher concentration of pyrazines and Strecker aldehydes, which are derived from the Maillard reaction. These data indicate that cookery method, and therefore heat transfer method, has a substantially stronger influence on consumer ratings and flavor development than USDA quality grade in this study when steaks are prepared using sous vide methods. |
| first_indexed | 2024-04-24T13:17:15Z |
| format | Article |
| id | doaj.art-7d07ac2901784156bf38fefca068b41e |
| institution | Directory Open Access Journal |
| issn | 2575-985X |
| language | English |
| last_indexed | 2024-04-24T13:17:15Z |
| publishDate | 2021-12-01 |
| publisher | Iowa State University Digital Press |
| record_format | Article |
| series | Meat and Muscle Biology |
| spelling | doaj.art-7d07ac2901784156bf38fefca068b41e2024-04-04T17:28:46ZengIowa State University Digital PressMeat and Muscle Biology2575-985X2021-12-015110.22175/mmb.11700Effects of Dry-Heat Cookery Method on Beef Strip Loin Steaks of Two Quality Grades Following Sous Vide PreparationJ. C. Brooks0Jerrad F. Legako1Kelly R Vierck2Texas Tech UnivDepartment of Animal and Food Sciences, Texas Tech UniversityDepartment of Animal Science, University of ArkansasThe objective of this study was to determine the influence of dry-heat cookery method on beef flavor develop- ment in strip loin steaks from 2 USDA quality grades following sous vide preparation. Beef strip loins were selected from 2 USDA quality grades: upper 2/3 Choice (Modest00–Moderate100) and Select (Slight00–Slight100 marbling, n = 20/grade). Following 21 d of wet aging, strip loins were fabricated into 2.54-cm thick-steaks and randomly assigned to one of 4 dry- heat cookery methods: charbroiler grill (CHAR), clamshell grill (CLAM), convection oven (OVEN), and salamander broiler (SALA). Prior to untrained consumer panel and volatile compound analysis via gas chromatography-mass spectrometry, steaks were cooked under sous vide conditions for 1.5 h, then finished on the assigned cookery method. There were no cooking method ×quality grade interactions (P ≥ 0.076) for all consumer traits evaluated. Overall, SALA steaks received higher (P < 0.05) ratings by consumers than CLAM steaks for all palatability traits. OVEN steaks had greater scores (P < 0.05) than CLAM steaks for juiciness, tenderness, and overall liking but were similar to CLAM steaks (P > 0.05) for flavor. CHAR steaks were similar (P > 0.05) to CLAM steaks for flavor but were rated higher (P < 0.05) for tenderness, juiciness, and overall liking. Steaks cooked using the OVEN method produced a greater concentration of lipid-derived volatiles, such as alcohols, aldehydes, and carboxylic acids. In direct contrast, CHAR steaks produced a higher concentration of pyrazines and Strecker aldehydes, which are derived from the Maillard reaction. These data indicate that cookery method, and therefore heat transfer method, has a substantially stronger influence on consumer ratings and flavor development than USDA quality grade in this study when steaks are prepared using sous vide methods.https://www.iastatedigitalpress.com/mmb/article/id/11700/volatile compoundssous videquality gradecooking methodconsumers |
| spellingShingle | J. C. Brooks Jerrad F. Legako Kelly R Vierck Effects of Dry-Heat Cookery Method on Beef Strip Loin Steaks of Two Quality Grades Following Sous Vide Preparation Meat and Muscle Biology volatile compounds sous vide quality grade cooking method consumers |
| title | Effects of Dry-Heat Cookery Method on Beef Strip Loin Steaks of Two Quality Grades Following Sous Vide Preparation |
| title_full | Effects of Dry-Heat Cookery Method on Beef Strip Loin Steaks of Two Quality Grades Following Sous Vide Preparation |
| title_fullStr | Effects of Dry-Heat Cookery Method on Beef Strip Loin Steaks of Two Quality Grades Following Sous Vide Preparation |
| title_full_unstemmed | Effects of Dry-Heat Cookery Method on Beef Strip Loin Steaks of Two Quality Grades Following Sous Vide Preparation |
| title_short | Effects of Dry-Heat Cookery Method on Beef Strip Loin Steaks of Two Quality Grades Following Sous Vide Preparation |
| title_sort | effects of dry heat cookery method on beef strip loin steaks of two quality grades following sous vide preparation |
| topic | volatile compounds sous vide quality grade cooking method consumers |
| url | https://www.iastatedigitalpress.com/mmb/article/id/11700/ |
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