Determination of optimum oven cooking procedures for lean beef products
Rodas-González, A., Larsen, I.L., Uttaro, B., Juárez, M., Parslow, J., Aalhus, J.L. (2015). Determination of optimum oven cooking procedures for lean beef products, 3(6), 475-485. http://dx.doi.org/10.1002/fsn3.229
© 2015 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. 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.
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