Using microwave cooking to evaluate tenderness and its relationship to sensory analysis

Journal of Texture Studies
Douglas R G SilvaEduardo M Ramos

Abstract

This study evaluated a microwave (Mw) cooking method for determining beef toughness using the Warner-Bratzler slice shear force (WBsSF) protocol. Longissimus thoracis muscles were aged for 1, 10, 19, and 28 days at 4C. They were then either cooked on a clam-shell grill until reaching an internal temperature of 72C, in a Mw for 100 s at maximum power (Mw100) or for 140 s at 60% of maximum power (Mw60). Cooking loss and shear force (SF) values were higher in Mw samples than in grilled ones. SF assessment by grill and Mw100 were able to discriminate tenderness by aging times in the same way as the sensory panel. The SF measured in a grilled sample had higher repeatability (R = .74) and correlation with sensory scores (r = -.79) than Mw100 (R = .61; r = -.62) and Mw60 (R = .51; r = -.53). Mw100 can be considered as an appropriate alternative for the WBsSF protocol. PRACTICAL APPLICATIONS: Tenderness is the most important attribute for consumers. Many studies have evaluated tenderness in meat and different protocols for cooking. This work was intended to optimize and evaluate the use of the microwave as a cooking method for shear force determination, against a standard protocol and establish the correlation to sensory tenderness.

References

Sep 26, 1997·Journal of Animal Science·T L WheelerM Koohmaraie
Jun 23, 2010·Meat Science·M S Yarmand, A Homayouni
Sep 1, 2005·Meat Science·Elisabeth Huff-Lonergan, Steven M Lonergan
Apr 25, 2016·Meat Science·Benjamin W B HolmanDavid L Hopkins
Nov 21, 2017·Journal of Texture Studies·Douglas R G SilvaEduardo M Ramos

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Citations

Mar 6, 2019·International Journal of Gynecological Cancer : Official Journal of the International Gynecological Cancer Society·Gitte ØrtoftMargit Dueholm

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