Roy T. Berg

The Influence of Cooking Temperature on the Eating Quality of Beef from Bulls and Steers Fed Three Levels of Dietary Roughage

Abstract The cooking losses and subsequent eating quality of semimembranosus (SM) roasts obtained from bulls and steers fed three levels of dietary roughage (20, 50 and 80 percent alfalfa-brome hay) were determined. Evaluations were conducted by dry heat roasting at 121°C and 163°C to 63°C internal temperature. Cooking losses of SM roasts were affected by cooking temperature, but not by level of dietary roughage or castration. Subjective evaluation by a trained panel indicated that SM roasts cooked at 121°C were significantly better in texture, softness, juiciness, flavor, tenderness, residual connective tissue and overall acceptability than comparable samples cooked at 163°C. Objective measurements of juiciness (water holding capacity) and tenderness for SM roasts supported the findings from sensory evaluations. Trained panelists indicated that SM roasts from animals on all roughage levels were similar in eating quality. There were no significant differences in water holding capacity (WHC), Warner Bratzler shear and penetrometer data attributable to roughage levels; Ottawa Texture Measuring System (OTMS) data indicated that samples from the 20 percent roughage group were more tender than those from the 80 percent roughage group. SM roasts from steers were subjectively rated significantly better in texture, tenderness and connective tissue than comparable samples from bulls; roasts from both “sexes” were similar in all other quality characteristics evaluated. Roasts from bulls had a greater WHC than those of steers. There were no significant differences in Warner Bratzler shear force values and penetrometer data attributable to sex; OTMS data indicated that SM roasts from steers were more tender (P

The Effect of Conventional and Microwave Cooking on the Eating Quality of Beef from Bulls of Three Differing Breed-Types

Abstract The effects of microwave cooking with intermittent energy application and of conventional electric heating on the cooking losses and eating quality of paired beef semitendinosus (ST) roasts were determined. The beef was obtained from young bulls, representing three breed-types: Hereford crossbred (HC), dairy crossbred (DC) and beef synthetic (SY), which had been fed and managed under similar conditions. Cooking time and cooking losses of ST roasts were affected by cooking method, but did not appear to be affected by breed. Subjective evaluation indicated that roasts from both cooking methods were similar in internal color, initial juiciness, softness, juiciness, flavor, residual connective tissue and overall acceptability but panelists rated roasts cooked conventionally significantly better in external color, evenness of internal color, texture and tenderness than those cooked electronically. Objective measurements of juiciness (water holding capacity (WHC), tenderness (Warner Bratzler shear, Ottawa texture measuring system (OTMS) with Warner Bratzler blade) and softness (penetrometer) for ST roasts agreed with findings for cooking method from sensory evaluations. Trained panelists indicated that ST roasts from all breeds were similar in eating quality. There were no significant differences in WHC, Warner Bratzler shear values. OTMS measurements and penetrometer data attributable to breed. Thus, these studies suggest that 1) ST roasts may be cooked using either conventional electric ovens or microwave ovens operated with intermittent energy application; and 2) beef obtained from the three breed-types of young bulls was similar and judged acceptable in eating quality.

Eating Quality of Mature, Marbled Beef

Abstract The eating quality and consumer acceptance of roasts from semitendinosus (ST) muscle and longissimus dorsi (LD) muscle from mature, marbled beef and from regular Canada Choice or Good beef were compared. Cooking losses for ST roasts were similar; however, mature, marbled LD roasts had significantly greater total cooking and drip losses than regular beef LD roasts. Differences in volatile losses of LD roasts were not significant. Sensory evaluation indicated that both types of beef were generally similar. Although significant (P

Eating Quality of Beef From Young Bulls as Influenced by Breed

Abstract The eating quality and cooking losses of semitendinosus (ST) and longissimus dorsi (LD) roasts from young bulls, representing the following breeds or crossbreds (Herefords, a dairy synthetic, a beef synthetic, heavily-muscled crossbreds and Limousin crosses), which were fed and managed under similar conditions were compared. Cooking losses for ST and LD roasts did not appear to be affected by breed. Sensory evaluation indicated that ST and LD roasts from all animals were generally similar. Although some differences in palatability were determined, they were not large enough to be of practical significance. Panelists rated the texture (grain) of ST samples from the dairy group and Limousin crosses significantly better than comparable samples from the other breeds. The aroma score of LD samples from the Herefords was rated significantly higher than those from the heavily-muscled crosses or the Limousin crosses; LD flavor of both the Herefords and the beef synthetic was scored significantly higher than that of comparable samples from the Limousin and heavily-muscled crossbreds. On average LD samples from the dairy group were significantly more tender than similar samples taken from the beef synthetic or heavily-muscled crosses. Objective measurements of juiciness (press fluid) and tenderness (Warner Bratzler Shear, Kramer Shear) for ST and LD roasts supported the findings from sensory evaluations. These studies suggest that the differences in cooking and eating quality characteristics of beef from among these breed groups of young bulls were not large and that all the beef was acceptable as rated by a trained taste panel.

The Influence of Roughage Level in the Finishing Diet on the Eating Quality of Beef from Bulls and Steers Slaughtered at Two Liveweights

Abstract Cooking losses and eating quality were determined for semitendinosus (ST) and longissimus dorsi (LD) roasts obtained from bulls and steers fed three levels of dietary roughage (20, 50 and 80% alfalfa–brome hay) and from animals slaughtered at approximately 450 or 580 kg liveweight. Cooking losses of either type of roast did not appear to be affected by level of dietary roughage, but were affected by castration. For either weight group, trained panelists generally determined no significant effects of roughage level on eating quality of either type of roast. However, consumer panelists noted significant differences in the flavor, tenderness, and overall acceptability but not juiciness in ST roasts with those from the animals fed 20% roughage superior to those from the 80% group. Objective measurements of juiciness (water holding capacity (WHC)) and tenderness generally supported the data of the trained panel. Only one objective test for each type of roast, rated roasts from animals fed 80% roughage to be significantly less tender than roasts from animals fed lower roughage levels. All other objective tests detected no differences in tenderness attributable to roughage level. Cooking losses were generally greater for roasts from bulls than from steers. Fat percentage was lower and moisture higher for roasts from bulls than those from steers. A detectable difference in pH, with bull samples higher than steer samples, was found for ST roasts from the heavy weight group, and for LD roasts from both slaughter weight groups. Trained panelists detected few differences in palatability characteristics between ST roasts from bulls vs steers; more differences were detected between bull and steer LD roasts, and the differences were greater for the heavy slaughter weight group. Consumer panelists rated steer ST roasts superior to those from bulls for flavor, tenderness and overall acceptability, but the rating of roasts from bulls was acceptable. Water holding capacity was similar for bull and steer roasts in this study. Objective tests for tenderness did not detect differences between bull and steer ST roasts but did show highly significant differences between bulls and steers for LD roasts. Objective color difference between sexes was found only for ST roasts from the heavy slaughter group. Thus these studies indicate that beef from animals fed roughage levels from 20 to 80% of the diet was similar and acceptable. Differences in eating quality of beef from bulls and steers were detected but generally these differences were small and beef from bulls was judged acceptable.

Factors Influencing Consumer Acceptance of Meats

Abstract The factors important to consumer acceptance of meats were determined from 1,469 interviews conducted in Calgary, Edmonton and Vancouver. The factors included in the survey were determined by the repertory grid technique in an effort to eliminate researcher bias in factor selection. Only the acceptability of packaging was introduced as a factor of researcher interest. The most important factors related to the consumer acceptance of meats included: nutrition, tenderness, suitability for serving to special guests, fattiness, waste, and packaging. Other factors were of importance for the specific meat types or meat cuts studied. Nutrition evoked concern for healthfulness in terms of fat content and degree of meat processing. Opinions about fat content were based on preconceived ideas, and were not closely associated with wastage. Responses for the tenderness-toughness factor appeared to be influenced by the implication of this factor for the respondents cooking ability. The factors important to consumer acceptance of all or most of the meats studied included factors related to the evaluative and potency dimensions of attitude. Activity factors were also important for specific meats and meat cuts.