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

dc.contributor.authorSchonfeldt, H.C. (Hettie Carina)
dc.contributor.authorStrydom, P.E. (Phillip Evert)
dc.contributor.emailhettie.schonfeldt@up.ac.zaen_US
dc.date.accessioned2011-04-28T06:52:52Z
dc.date.available2011-04-28T06:52:52Z
dc.date.issued2011-03
dc.description.abstractThe 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.citationSchönfeldt, 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.issn0309-1740
dc.identifier.issn1873-4138
dc.identifier.other10.1016/j.meatsci.2010.10.007
dc.identifier.urihttp://hdl.handle.net/2263/16360
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.rights© 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.en_US
dc.subjectCooking lossen
dc.subjectJuicinessen
dc.subject.lcshBeef cattle -- Age -- South Africaen
dc.subject.lcshCooking (Beef) -- South Africaen
dc.subject.lcshMeat cuts -- South Africaen
dc.subject.lcshPrecooked meat -- Flavor and odoren
dc.titleEffect of age and cut on cooking loss, juiciness and flavour of South African beefen
dc.typePostprint Articleen

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