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Microwave as a rapid cooking method for beef tenderness evaluation.

Douglas R G Silva1, Ludimila C Fernandez1, Robledo A Torres Filho2

  • 1Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brazil.

Journal of Texture Studies
|November 21, 2017
PubMed
Summary
This summary is machine-generated.

Microwave cooking of semitendinosus (ST) beef steaks offers a faster alternative for tenderness evaluation. While cooking time affects cooking loss, microwave methods show promise for objective meat tenderness measurements.

Keywords:
clam-shell grillmicrowave ovenprotocol analysisshear force

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Area of Science:

  • Food Science
  • Meat Science
  • Objective Measurement Techniques

Background:

  • Objective measurement of meat tenderness is crucial for quality assessment.
  • Traditional cooking methods for tenderness evaluation can be time-consuming and introduce variability.

Purpose of the Study:

  • To evaluate the feasibility of using a microwave oven for cooking beef steaks for tenderness analysis.
  • To optimize microwave cooking conditions for objective meat tenderness measurements.
  • To compare microwave cooking results with traditional grilling methods.

Main Methods:

  • Semitendinosus (ST) muscle steaks were cooked using either grilling or microwave (Mw) methods.
  • Microwave cooking times varied from 20 to 60 seconds.
  • Cooking loss (CL) and shear force (SF) were measured as indicators of tenderness.
  • Steak location (proximal, middle, distal) was also considered.

Main Results:

  • Muscle location did not significantly impact cooking loss or shear force.
  • Cooking loss increased with longer microwave cooking times.
  • Microwave cooking times of 30-50 seconds showed comparable results to grilling for shear force.
  • Microwave methods demonstrated moderate to high repeatability and correlation with grilling values.

Conclusions:

  • Microwave cooking is a potential method for rapid, objective meat tenderness evaluation.
  • Standardized microwave procedures can reduce analysis time and cooking variability.
  • Further research is needed to optimize microwave applications for different meat types and compare with sensory data.