Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/32912
Title: Microwave as a rapid cooking method for beef tenderness evaluation
Keywords: Clam-shell grill
Microwave oven
Protocol analysis
Shear force
Issue Date: 2018
Publisher: Wiley
Citation: SILVA, D. R. G. et al. Microwave as a rapid cooking method for beef tenderness evaluation. Journal of Texture Studies, [S.l.], v. 49, p. 448-455, 2018.
Abstract: Semitendinosus (ST) muscle steaks were grouped according to three locations (proximal, middle, and distal end), grilled to endpoint temperature of 71C or cooked for 20, 30, 40, 50, or 60 s in a microwave oven (Mw). The location did not affect (p > .05) the cooking loss (CL) or shear force (SF) values. The CL increased (p < .05) with longer microwave cooking times, but only the Mw40 samples did not differ (p > .05) from the grill samples. None of the microwaves' SF values were different (p > .05) from the grill values, with treatments Mw30 to Mw50 showing moderate repeatability (R = 0.51–0.60) and Mw30 and Mw60 showing higher correlations (r > .71) with grill values. Cooking beef strips with a microwave is a potential method for tenderness evaluation, but requires additional study to evaluate and optimize this application in different muscles and for comparison to sensorial data.
URI: https://onlinelibrary.wiley.com/doi/full/10.1111/jtxs.12312
http://repositorio.ufla.br/jspui/handle/1/32912
Appears in Collections:DCA - Artigos publicados em periódicos

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