title: The influence of cooking rate and holding time on beef chuck and round flavor.
abstract: Steaks from seven muscles from 10 beef carcasses were cooked quickly or slowly and held 0 or 1h to explore the influence of cooking rate and holding time on beef flavor. Moisture, ash, pH, and heme-iron concentration were determined for each muscle. Trained sensory panels evaluated the steaks for tenderness, juiciness, connective tissue, and off-flavor intensity in addition to identifying specific off-flavors. Off-flavor intensity was lowest when beef was cooked slowly (on a 149°C gas grill instead of a 249°C grill) and when it was held for 1h prior to sensory evaluation. The M. infraspinatus had the least intense off-flavor and the M. vastus intermedius had the most intense off-flavor. Slow cooking or holding for 1h prior to consumption reduced the intensity of off-flavor in value cuts from the beef chuck and round while chemical characteristics did not contribute to off-flavor in this study.
authors: Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, USA.
authors: J M
authors: JM
authors: James
authors: C R
authors: CR
authors: Calkins