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.: Home > Animal Science Papers and Reports > 2012 > Volume 30 Number 4 > Jarosław Wyrwisz 1 **, Andrzej Półtorak 1 , Ewa Poławska 2 , Mariusz Pierzchała 2 , Artur Jóźwik 2 , Magdalena Zalewska 1 , Robert Zaremba 1 , Agnieszka Wierzbicka

The impact of heat treatment methods on the physical properties and cooking yield of selected muscles from Limousine breed cattle

Jarosław Wyrwisz 1 **, Andrzej Półtorak 1 , Ewa Poławska 2 , Mariusz Pierzchała 2 , Artur Jóźwik 2 , Magdalena Zalewska 1 , Robert Zaremba 1 , Agnieszka Wierzbicka
Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, Department of Functional Food and Commodities, Chair of Engineering in Nutrition, Nowoursynowska 159c, Warsaw 02-776, Poland
Abstract :
The aim of this study was to analyse the impact of heat treatment methods (frying – FR, grilling –
GR, roasting – RO 180°C, roasting – RO ΔT) on certain physical properties and the cooking yield of
selected muscles of cattle. Used were samples of five muscles from 40 beef carcasses:
m. longissimus
lumborum
(LL),
m. semimembranosus
(SEM),
m. semitendinosus
(SET),
m. psoas major
(PSM) and
m. triceps brachii
(TRI). Instrumental texture parameter measurements were performed using
universal testing machine (Instron 5965) equipped with Warner-Bratzler attachment. Instrumental
measurement of colour components was performed using Minolta CR-400 chromameter in the
L*a*b* system. Cooking yield of the applied thermal processes was determined by weighting
method and by thermal shrinkage measurement using computer image analysis.
The greatest tenderness characterized the GR samples, especially of PSM, LL, and TRI muscle.
Products roasted with the use of ΔT program occurred significantly (P≤0.001) darker and less red,
Keywords :
eef / colour / cooking yield / shrinkage / texture

Date Deposited : 01 Apr 2015 16:01

Last Modified : 01 Apr 2015 16:01

Official URL: http://www.ighz.edu.pl/?p0=5&p1=34&o=7497

Volume 30, Number 4, - 2012

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