title: Determination of optimum oven cooking procedures for lean beef products.
abstract: In order to determine optimum oven cooking procedures for lean beef, the effects of searing at 232 or 260°C for 0, 10, 20 or 30 min, and roasting at 160 or 135°C on semimembranosus (SM) and longissimus lumborum (LL) muscles were evaluated. In addition, the optimum determined cooking method (oven-seared for 10 min at 232°C and roasted at 135°C) was applied to SM roasts varying in weight from 0.5 to 2.5 kg. Mainly, SM muscles seared for 0 or 10 min at 232°C followed by roast at 135°C had lower cooking loss, higher external browning color, more uniform internal color, and were more tender and flavorful (P < 0.05). Roast weights ≥1 kg had lesser cooking loss, more uniform internal color and tender compared to 0.5 kg (P < 0.05). Consequently, roasting at low temperature without searing is the recommended oven cooking procedure; with best response from muscle roast weight ≥1 kg.
authors.affiliation: Department of Animal Science Faculty of Agricultural & Food Sciences University of Manitoba, 201 Animal Science/Entomology Building - 12 Dafoe Road Winnipeg Manitoba R3T 2N2 Canada.
authors.forename: Argenis
authors.initials: A
authors.lastname: Rodas-González
authors.affiliation: Agriculture and Agri-Food Canada Lacombe Research Centre, 6000 C & E Trail Lacombe Alberta T4L 1W1 Canada.
authors.forename: Ivy L
authors.initials: IL
authors.lastname: Larsen
authors.affiliation: Agriculture and Agri-Food Canada Lacombe Research Centre, 6000 C & E Trail Lacombe Alberta T4L 1W1 Canada.
authors.forename: Bethany
authors.initials: B
authors.lastname: Uttaro
authors.affiliation: Agriculture and Agri-Food Canada Lacombe Research Centre, 6000 C & E Trail Lacombe Alberta T4L 1W1 Canada.
authors.forename: Manuel
authors.initials: M
authors.lastname: Juárez
authors.affiliation: Canada Beef Inc, 4-101, 2000 Argentina Road Mississauga Ontario L5N 1W1 Canada.
authors.forename: Joyce
authors.initials: J
authors.lastname: Parslow
authors.affiliation: Agriculture and Agri-Food Canada Lacombe Research Centre, 6000 C & E Trail Lacombe Alberta T4L 1W1 Canada.
authors.forename: Jennifer L
authors.initials: JL
authors.lastname: Aalhus
keywords: Beef; cookery method; digital imaging; roasting; searing; tenderness