Microwave as a rapid cooking method for beef tenderness evaluation

Detalhes bibliográficos
Autor(a) principal: Silva, Douglas R. G.
Data de Publicação: 2017
Outros Autores: Fernandez, Ludimila C., Torres Filho, Robledo A., Fontes, Paulo R., Ramos, Alcinéia L. S., Ramos, Eduardo M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: http://dx.doi.org/10.1111/jtxs.12312
http://www.locus.ufv.br/handle/123456789/16565
Resumo: 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.
id UFV_437d390f16a9cb0c85473cd18d794aca
oai_identifier_str oai:locus.ufv.br:123456789/16565
network_acronym_str UFV
network_name_str LOCUS Repositório Institucional da UFV
repository_id_str 2145
spelling Silva, Douglas R. G.Fernandez, Ludimila C.Torres Filho, Robledo A.Fontes, Paulo R.Ramos, Alcinéia L. S.Ramos, Eduardo M.2018-01-19T13:12:26Z2018-01-19T13:12:26Z2017-12-041745-4603http://dx.doi.org/10.1111/jtxs.12312http://www.locus.ufv.br/handle/123456789/16565Semitendinosus (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.engJournal of Texture StudiesBrowse Early View Articles, November 2017Clam-shell grillMicrowave ovenProtocol analysisShear forceMicrowave as a rapid cooking method for beef tenderness evaluationinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdftexto completoapplication/pdf544720https://locus.ufv.br//bitstream/123456789/16565/1/artigo.pdf2f50083c090ebb510d74dcb4d4051335MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/16565/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52THUMBNAILartigo.pdf.jpgartigo.pdf.jpgIM Thumbnailimage/jpeg5186https://locus.ufv.br//bitstream/123456789/16565/3/artigo.pdf.jpg78d4882c0335566d3d6cd6127269df64MD53123456789/165652018-01-19 22:00:55.46oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452018-01-20T01:00:55LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.en.fl_str_mv Microwave as a rapid cooking method for beef tenderness evaluation
title Microwave as a rapid cooking method for beef tenderness evaluation
spellingShingle Microwave as a rapid cooking method for beef tenderness evaluation
Silva, Douglas R. G.
Clam-shell grill
Microwave oven
Protocol analysis
Shear force
title_short Microwave as a rapid cooking method for beef tenderness evaluation
title_full Microwave as a rapid cooking method for beef tenderness evaluation
title_fullStr Microwave as a rapid cooking method for beef tenderness evaluation
title_full_unstemmed Microwave as a rapid cooking method for beef tenderness evaluation
title_sort Microwave as a rapid cooking method for beef tenderness evaluation
author Silva, Douglas R. G.
author_facet Silva, Douglas R. G.
Fernandez, Ludimila C.
Torres Filho, Robledo A.
Fontes, Paulo R.
Ramos, Alcinéia L. S.
Ramos, Eduardo M.
author_role author
author2 Fernandez, Ludimila C.
Torres Filho, Robledo A.
Fontes, Paulo R.
Ramos, Alcinéia L. S.
Ramos, Eduardo M.
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Silva, Douglas R. G.
Fernandez, Ludimila C.
Torres Filho, Robledo A.
Fontes, Paulo R.
Ramos, Alcinéia L. S.
Ramos, Eduardo M.
dc.subject.pt-BR.fl_str_mv Clam-shell grill
Microwave oven
Protocol analysis
Shear force
topic Clam-shell grill
Microwave oven
Protocol analysis
Shear force
description 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.
publishDate 2017
dc.date.issued.fl_str_mv 2017-12-04
dc.date.accessioned.fl_str_mv 2018-01-19T13:12:26Z
dc.date.available.fl_str_mv 2018-01-19T13:12:26Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1111/jtxs.12312
http://www.locus.ufv.br/handle/123456789/16565
dc.identifier.issn.none.fl_str_mv 1745-4603
identifier_str_mv 1745-4603
url http://dx.doi.org/10.1111/jtxs.12312
http://www.locus.ufv.br/handle/123456789/16565
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartofseries.pt-BR.fl_str_mv Browse Early View Articles, November 2017
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Journal of Texture Studies
publisher.none.fl_str_mv Journal of Texture Studies
dc.source.none.fl_str_mv reponame:LOCUS Repositório Institucional da UFV
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str LOCUS Repositório Institucional da UFV
collection LOCUS Repositório Institucional da UFV
bitstream.url.fl_str_mv https://locus.ufv.br//bitstream/123456789/16565/1/artigo.pdf
https://locus.ufv.br//bitstream/123456789/16565/2/license.txt
https://locus.ufv.br//bitstream/123456789/16565/3/artigo.pdf.jpg
bitstream.checksum.fl_str_mv 2f50083c090ebb510d74dcb4d4051335
8a4605be74aa9ea9d79846c1fba20a33
78d4882c0335566d3d6cd6127269df64
bitstream.checksumAlgorithm.fl_str_mv MD5
MD5
MD5
repository.name.fl_str_mv LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv fabiojreis@ufv.br
_version_ 1801213070583791616

Registros relacionados