title: Effects of ultrasound and convection cooking to different end point temperatures on cooking characteristics, shear force and sensory properties, composition, and microscopic morphology of beef longissimus and pectoralis muscles.
abstract: Longissimus and pectoralis muscles were removed from 10 steer carcasses at 4 d postmortem, aged for 14 d at 2 degrees C, then assigned to either ultrasound or convection cooking to either 62 degrees C or 70 degrees C internal end point temperature. During cooking, time-temperature profiles and energy consumption were monitored. Ultrasound cooking resulted in greater (P < .05) cooking speed, greater (P < .05) moisture retention and less (P < .05) cooking loss, greater (P < .05) efficiency of energy consumption, a more uniform cooking environment, and less (P < .05) instrumental peak-force work to shear muscle samples than convection cooking. The ultrasound treatment also resulted in a reduction (P < .05) in soluble collagen content and superior (P < .05) myofibrillar tenderness, as determined by a trained sensory panel, than convection cooking. Electron micrographs indicated that ultrasound-cooked muscles had longer sarcomeres, larger diameter fibers, and more myofibrillar disruption and shattering. Longissimus muscles cooked faster (P < .05) and more (P < .05) energetically efficient, had less (P < .05) total collagen, and were superior (P < .05) in instrumental evaluated texture and sensory tenderness than pectoralis muscles. Cooking to 70 degrees C caused greater (P < .05) moisture and cooking losses, required more (P < .05) time and energy input to cook, and negatively (P < .05) affected instrumental textural and sensory tenderness characteristics. Electron micrographs indicated a shortening of sarcomeres, more deterioration of the banding structure, reduction in fiber diameter, and breakdown of endomysial and perimysial connective tissue at an internal temperature of 70 degrees C vs 62 degrees C. This research identifies ultrasound cooking as a new, rapid, energy-efficient method that may improve some meat textural attributes.
authors.affiliation: Department of Animal Sciences & Industry, Kansas State University, Manhattan 66506-0201, USA.
authors.forename: F W
authors.initials: FW
authors.lastname: Pohlman
authors.forename: M E
authors.initials: ME
authors.lastname: Dikeman
authors.forename: J F
authors.initials: JF
authors.lastname: Zayas
authors.forename: J A
authors.initials: JA
authors.lastname: Unruh
mesh_terms: D000818:Animals; D002417:Cattle; D003094:Collagen / Q000032:analysis / Q000648:ultrastructure; D018481:Convection; D003296:Cooking / Q000379:methods*; D005524:Food Technology / Q000379:methods*; D008297:Male; D018482:Muscle, Skeletal / Q000737:chemistry* / Q000648:ultrastructure*; D013696:Temperature; D013997:Time Factors; D014463:Ultrasonography
chemical_list: D003094:Collagen