title: Tenderness and collagen composition of beef semitendinosus roasts cooked by conventional convective cooking and modeled, multi-stage, convective cooking.
abstract: Beef semitendinosus roasts were cooked in a forced-air convection oven using conventional or modeled, multi-stage cooking. Conventional cooking was defined as cooking at 163°C to a core endpoint of 65°C. The model method was developed using a finite difference heat and mass transfer model optimized for a three-stage cooking process that included preheating, holding, and finishing. Model cooking resulted in lower (P<0.05) Warner-Bratlzer peak shear force values than conventional cooking (3.3 vs 4.7 kg). Collagen total unaltered fraction was lower (44 vs 55%, P=0.05) and enzyme labile fraction was higher (56 vs 45%, P<0.05) in the model-cooked samples than in conventionally cooked samples. The three-stage cooking process results in a more tender product without adversely affecting product yield.
authors: Department of Animal Sciences and Industry, Kansas State University, Manhattan, Kansas 66506-0201, USA.
authors: T H
authors: TH
authors: Powell
authors: M E
authors: ME
authors: Dikeman
authors: M C
authors: MC
authors: Hunt