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

Monika Modzelewska-Kapituła; Katarzyna Tkacz; Zenon Nogalski

doi:10.1007/s13197-021-04993-x

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

J Food Sci Technol. 2022 Jan;59(1):123-132. doi: 10.1007/s13197-021-04993-x. Epub 2021 Feb 8.

Authors

Monika Modzelewska-Kapituła¹, Katarzyna Tkacz¹, Zenon Nogalski²

Affiliations

¹ Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719, Olsztyn, Poland.
² Department of Cattle Breeding and Milk Evaluation, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719, Olsztyn, Poland.

Abstract

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.

Keywords: Cattle; Colour; Cooking loss; Meat; Sensory quality; Tenderness.