Cooking method effect on Warner-Bratzler shear force of different beef muscles

Area of Science:

• Meat Science
• Food Technology
• Animal Science

Background:

• Understanding the impact of cooking methods on meat quality is crucial for consumers and the beef industry.
• Aberdeen-Angus beef is known for its quality, but cooking methods can alter its characteristics.

Purpose of the Study:

• To evaluate the effects of oven, griddle plate, and water bath cooking on Warner-Bratzler Shear Force (WBSF) values and cooking losses.
• To compare these effects across different muscles: longissimus thoracis (LT), semitendinosus (ST), semimembranosus (SM), and biceps femoris (BF).

Main Methods:

• Beef steaks from Aberdeen-Angus steers were cooked using three methods: oven, griddle plate, and water bath.
• Warner-Bratzler Shear Force (WBSF) was measured to assess meat tenderness.
• Percentage of cooking loss was calculated for each cooking method and muscle type.

Main Results:

• Cooking methods showed similar effects on WBSF for LT, SM, and BF muscles, with oven cooking yielding the highest values and griddle plate the lowest.
• ST steaks exhibited significant WBSF differences, with oven cooking resulting in the highest values.
• Oven cooking consistently led to the highest cooking losses across all studied muscles.

Conclusions:

• Cooking method significantly influences beef tenderness (WBSF) and cooking loss in Aberdeen-Angus steers.
• Griddle plate cooking appears to be the most effective method for achieving tender beef, while oven cooking results in greater tenderness loss and higher weight reduction.