title: Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures.
abstract: A CVap steam generation oven was compared with a Blodgett convection oven to examine effects on yields, cooked color, tenderness, and sensory traits of beef Longissimus lumborum (LL), Deep pectoralis (DP), and Biceps femoris (BF) muscles cooked to 1 of 3 temperatures (65.6, 71.1, or 76.7°C). Four roasts were cooked in the CVap for a constant time, and 2 roasts were cooked in the Blodgett until they reached target temperatures (3 replications). Cooking yields were higher (P<0.05) for BF and LL roasts in the CVap. Slice shear force (SSF) for BF roasts was lowest (P<0.05) in the CVap but lowest (P<0.05) for DP roasts in the Blodgett. No oven effect (P>0.05) was found for LL roasts. Sensory tenderness for BF roasts in the CVap was higher (P<0.05) than those in the Blodgett. Juiciness was higher (P<0.05) for LL roasts in the Blodgett. The CVap oven offers some tenderization (BF) and cooking yield advantages (BF and DP) over forced-air convection cooking.
authors.affiliation: Department of Animal Sciences & Industry, Kansas State University, Weber Hall, Manhattan, KS 66506, United States.
authors.forename: L J
authors.initials: LJ
authors.lastname: Bowers
authors.forename: M E
authors.initials: ME
authors.lastname: Dikeman
authors.forename: L
authors.initials: L
authors.lastname: Murray
authors.forename: S L
authors.initials: SL
authors.lastname: Stroda
mesh_terms: D000818:Animals; D002417:Cattle; D003116:Color; D003132:Commerce; D018481:Convection; D003296:Cooking / Q000379:methods*; D006358:Hot Temperature; D006801:Humans; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal; D013227:Steam; D013314:Stress, Mechanical; D014867:Water
chemical_list: D013227:Steam; D014867:Water