Effect of age and cut on cooking loss, juiciness and flavour of South African beef

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dc.contributor.author Schonfeldt, H.C. (Hettie Carina)
dc.contributor.author Strydom, P.E. (Phillip Evert)
dc.date.accessioned 2011-04-28T06:52:52Z
dc.date.available 2011-04-28T06:52:52Z
dc.date.issued 2011-03
dc.description.abstract The juiciness and flavour characteristics of 15 aged primal beef cuts of electrically stimulated carcasses, from three different age groups, were assessed (n = 61). Cooking losses were determined and proximate analyses (moisture, fat, nitrogen and ash) were performed. Tender cuts were cooked by a dry heat method, and less tender cuts were cooked by moist heat methods. A trained panel (n=10) evaluated sensory quality characteristics including initial and sustained juiciness, aroma and flavour. Flavour intensity was the biggest discriminant between the three age groups and declined with an increase in age. Initial impression of juiciness decreased with increased age of the animal and cooking losses increased nonlinear with age, irrespective of the muscle. In contrast sustained juiciness increased with increased age. Cuts cooked according to a dry heat cooking method were reported juicier (both initial and sustained) than those cooked according to moist heat methods. en
dc.identifier.citation Schönfeldt, HC & Strydom, PE 2011, 'Effect of age and cut on cooking loss, juiciness and flavour of South African beef', Meat Science, vol. 87, no. 3, pp.180-190. [www. elsevier.com/locate/meatsci] en
dc.identifier.issn 0309-1740
dc.identifier.issn 1873-4138
dc.identifier.other 10.1016/j.meatsci.2010.10.007
dc.identifier.uri http://hdl.handle.net/2263/16360
dc.language.iso en en_US
dc.publisher Elsevier en_US
dc.rights © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved. en_US
dc.subject Cooking loss en
dc.subject Juiciness en
dc.subject.lcsh Beef cattle -- Age -- South Africa en
dc.subject.lcsh Cooking (Beef) -- South Africa en
dc.subject.lcsh Meat cuts -- South Africa en
dc.subject.lcsh Precooked meat -- Flavor and odor en
dc.title Effect of age and cut on cooking loss, juiciness and flavour of South African beef en
dc.type Postprint Article en


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