Nauka Przyroda Technologie

2014 volume 8 issue 2 #20

Monika Modzelewska-Kapituła, Paweł Wróblewski

Comparison of texture, cooking losses and degree of shrinkage of grilled steaks from bovine Longissimus dorsi and semitendinosus muscles

Summary.

The aim of the study was to compare the grilled steaks prepared from bovine longissimus dorsi (LD) and semitendinosus (ST) muscles in terms of texture, cooking losses and degree of shrinkage and to determine if there were any relationships between these attributes and moisture and fat content in raw muscles. Cooking losses and degree of shrinkage were determined 5, 10 and 20 min after the thermal treatment. There were no significant differences between raw steaks prepared from LD and ST muscles in terms of moisture and fat content. Higher cooking losses and degree of shrinkage were noted for ST muscle. The steaks from selected muscles did not differ in hardness, adhesiveness, gumminess, but higher values of springiness, cohesiveness and chewiness were noted for ST muscle steaks. The size of cooking losses was affected only by type of muscle, whereas shrinkage was affected by type of muscle and time after the thermal treatment. No relationships between moisture and fat content, texture parameters, cooking losses and shrinkage were noted, whereas a significant correlation between shrinkage and cooking losses determined 10 and 20 min after the thermal treatment was found.

Key words: bovine muscles, grilled steaks, degree of shrinkage, cooking losses, texture analysis

Full text available in English in Adobe Acrobat format:
https://www.npt.up-poznan.net/pub/art_8_20.pdf

Streszczenie w języku polskim:
https://www.npt.up-poznan.net/tom8/zeszyt2/streszczenie-20.html

Corresponding address:
Monika Modzelewska-Kapituła
Katedra Technologii i Chemii Mięsa
Uniwersytet Warmińsko-Mazurski w Olsztynie
pl. Cieszyński 1
10-718 Olsztyn
Poland
e-mail: monika.modzelewska@uwm.edu.pl

Accepted for print: 26.02.2014