Sikes Anita L, Tume Ron K
CSIRO Animal, Food and Health Sciences, 39 Kessels Road, Coopers Plains, Queensland 4108, Australia.
CSIRO Animal, Food and Health Sciences, 39 Kessels Road, Coopers Plains, Queensland 4108, Australia.
Meat Sci. 2014 Jun;97(2):244-8. doi: 10.1016/j.meatsci.2013.12.007. Epub 2013 Dec 22.
Our aim was to achieve a single-step pressure-heat process that would produce tender, juicy beef steaks from meat that would otherwise be tough when cooked. Steak portions (25mm thick) from hind-quarter muscles were subjected to heat treatment at 60, 64, 68, 72 or 76°C for 20min, with or without simultaneous application of high pressure (200MPa). Control steaks were heated at 60°C for 20min with or without pressure and cooked at 80°C for 30min. Compared with heat alone, pressure treatment resulted in higher lightness scores at all temperatures and overall yield was improved by pressure treatment at each temperature. Even at 76°C, the overall water losses were <10% compared with >30% for heat alone. Meat tenderness (peak shear force) was improved for the pressure-heat samples at temperatures above 64°C, and was optimal at 76°C. Therefore, subject to microbial evaluation, this single-step pressure-heat process could be used to produce tender, high moisture content steaks ready for consumption.
我们的目标是实现一种单步压力 - 加热工艺，该工艺能从原本烹饪时会很坚韧的肉中生产出鲜嫩多汁的牛排。取自后躯肌肉的牛排块（厚25毫米）在60、64、68、72或76°C下进行20分钟的热处理，同时施加或不施加高压（200兆帕）。对照牛排分别在有或无压力的情况下于60°C加热20分钟，然后在80°C烹饪30分钟。与仅加热相比，在所有温度下压力处理都使亮度得分更高，并且在每个温度下压力处理都提高了总体产率。即使在76°C时，与仅加热时超过30%相比，总体水分损失也小于10%。在64°C以上的温度下，压力 - 加热处理的样品的肉嫩度（峰值剪切力）得到改善，在76°C时达到最佳。因此，经过微生物评估后，这种单步压力 - 加热工艺可用于生产可供食用的鲜嫩、高水分含量的牛排。
