Using microwave cooking to evaluate tenderness and its relationship to sensory analysis

Douglas R. G. Silva, Gabriela B. S. Haddad, Paulo R. Fontes, Benjamin W. B. Holman, Alcineia L. S. Ramos, David L. Hopkins, Eduardo M. Ramos

    Research output: Contribution to journalArticlepeer-review

    Abstract

    This study evaluated a microwave (Mw) cooking method for determining beef toughness using the Warner–Bratzler slice shear force (WBsSF) protocol. Longissimus thoracis muscles were aged for 1, 10, 19, and 28 days at 4C. They were then either cooked on a clam‐shell grill until reaching an internal temperature of 72C, in a Mw for 100 s at maximum power (Mw100) or for 140 s at 60% of maximum power (Mw60). Cooking loss and shear force (SF) values were higher in Mw samples than in grilled ones. SF assessment by grill and Mw100 were able to discriminate tenderness by aging times in the same way as the sensory panel. The SF measured in a grilled sample had higher repeatability (R = .74) and correlation with sensory scores (r = −.79) than Mw100 (R = .61; r = −.62) and Mw60 (R = .51; r = −.53). Mw100 can be considered as an appropriate alternative for the WBsSF protocol.
    Original languageEnglish
    Pages (from-to)612-618
    Number of pages7
    JournalJournal of Texture Studies
    Volume49
    Issue number6
    Early online date20 Sep 2018
    DOIs
    Publication statusPublished - Dec 2018

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