Heating method and final temperature affect processing characteristics of beef semimembranosus muscle

Area of Science:

• Food Science
• Meat Science
• Food Processing

Background:

• Frozen beef inside round requires specific thawing and cooking protocols for optimal processing.
• Understanding the impact of different thawing and cooking methods is crucial for the meat industry.

Purpose of the Study:

• To investigate the effects of various thawing and cooking regimes on the processing characteristics and color of roast beef.
• To provide data-driven recommendations for roast beef manufacturers to optimize their production processes.

Main Methods:

• Beef cap-on inside round was thawed in air or water.
• Meat was pumped, tumbled, and cooked using constant or differential temperature water baths to specific internal temperatures (63°C or 80°C).
• Processing characteristics (purge, cook yield) and color (Hunter L, a, b values) were evaluated.

Main Results:

• Air-thawed beef exhibited higher purge compared to water-thawed beef.
• Constant temperature cooking and lower end-point temperatures resulted in higher cook yields.
• Cooked roast beef color was unaffected by thawing or cooking regimes, but higher end temperatures decreased Hunter a and b values while increasing Hunter L.

Conclusions:

• Thawing method significantly impacts purge; air thawing leads to greater loss.
• Cooking at constant temperatures and lower end-point temperatures maximizes cook yield.
• Manufacturers should carefully select thawing and cooking procedures to optimize roast beef quality and yield.