Department of Animal Sciences & Industry, Kansas State University, 249 Weber Hall, Manhattan, KS 66506, USA.
Meat Sci. 2003 Oct;65(2):841-51. doi: 10.1016/S0309-1740(02)00289-9.
Effects of cooking method, holding temperature, holding time, and reheating on Warner-Bratzler peak shear force (WBPSF); Warner-Bratzler myofibrillar force (WBM-F), Warner-Bratzler connective tissue force (WBC-F) and cooking loss were investigated. Two muscles (longissimus lumborum and biceps femoris) from USDA Choice beef carcasses were used. Water-bath cooking resulted in higher WBPSF, WBM-F, and WBC-F than belt-grill cooking for longissimus lumborum. The biceps femoris muscle tenderness improved more with holding time after cooking on a belt than the longissimus lumborum due to its higher collagen content. Cooking biceps femoris steaks to 54 °C by a belt grill and holding them at 57 °C in a water bath for 15 min and subsequent reheating to 70 °C (best treatment combination) produced a 25% reduction in WBPSF, a 37% reduction in WBC-F, and a 12% reduction in WBM-F as compared to the control (cooking steaks directly to 70 °C without holding). Water-bath cooking resulted in lower WBPSF than belt-grill cooking for biceps femoris without any holding time, but further tenderization did not occur with holding. Water-bath cooking resulted in higher cooking losses than belt-grill cooking for both muscles.
研究了烹饪方法、保持温度、保持时间和重新加热对 Warner-Bratzler 峰值剪切力 (WBPSF)、Warner-Bratzler 肌原纤维力 (WBM-F)、Warner-Bratzler 结缔组织力 (WBC-F) 和烹饪损失的影响。使用了来自美国农业部 Choice 牛肉胴体的两种肌肉（腰大肌和股二头肌）。水浴烹饪使腰大肌的 WBPSF、WBM-F 和 WBC-F 高于带式烤架烹饪，而带式烤架烹饪使股二头肌的嫩度提高。由于股二头肌的胶原蛋白含量较高，烹饪后的股二头肌在带式烤架上保持时间较长，嫩度提高更多。用带式烤架将股二头肌牛排烤至 54°C，然后在水浴中保持在 57°C 15 分钟，随后再加热至 70°C（最佳处理组合），与对照组（直接将牛排煮至 70°C 而不保持）相比，WBPSF 降低了 25%，WBC-F 降低了 37%，WBM-F 降低了 12%。水浴烹饪使股二头肌的 WBPSF 低于带式烤架烹饪，且无需保持时间，但保持时间不会进一步嫩化。水浴烹饪使两种肌肉的烹饪损失均高于带式烤架烹饪。
