烹饪方法对不同牛肉肌肉 Warner-Bratzler 剪切力的影响。

Cooking method effect on Warner-Bratzler shear force of different beef muscles.

机构信息

Facultad de Ciencias de la Alimentación, Universidad Nacional de Entre Ríos, Tavella 1450, Concordia, Argentina.

出版信息

Meat Sci. 2018 Apr;138:10-14. doi: 10.1016/j.meatsci.2017.12.005. Epub 2017 Dec 12.

DOI:10.1016/j.meatsci.2017.12.005

Abstract

The aim of this study was to evaluate the effect of oven, griddle plate and water bath cooking on the WBSF values and % cooking loss for longissimus thoracis (LT), semitendinosus (ST), semimenbranosus (SM) and biceps femoris (BF), of Aberdeen-Angus steers. Similar effect of cooking methods on WBSF values were observed for LT, SM and BF steaks. The highest values were observed in oven whereas the lowest were obtained in griddle plate. For ST steaks significant differences of WBSF values were obtained between oven (with the highest value) and the other two methods. Moreover, the cooking methods studied presented differences in the coefficients of variation of WBSF values, which also were different according to the type of muscle for each cooking method. Oven cooking resulted in the highest cooking losses in all muscles.

摘要

本研究旨在评估烤箱、煎烤盘和水浴烹饪对长肌（LT）、半腱肌（ST）、半膜肌（SM）和股二头肌（BF）的 WBSF 值和 %烹饪损失的影响。对于 LT、SM 和 BF 牛排，烹饪方法对 WBSF 值的影响相似。烤箱处理的 WBSF 值最高，煎烤盘处理的 WBSF 值最低。对于 ST 牛排，烤箱（WBSF 值最高）与其他两种方法之间的 WBSF 值存在显著差异。此外，所研究的烹饪方法在 WBSF 值的变异系数方面存在差异，根据每种烹饪方法的肌肉类型，变异系数也不同。烤箱烹饪会导致所有肌肉的烹饪损失最高。