University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Palackého tř. 1946/1, 612 42 Brno, Czech Republic.
University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Palackého tř. 1946/1, 612 42 Brno, Czech Republic.
Meat Sci. 2021 Jan;171:108270. doi: 10.1016/j.meatsci.2020.108270. Epub 2020 Aug 11.
The aim of the study was to compare cooking losses in beef (striploin and cube roll) during various cooking methods (grilling, roasting, broiling) in two different cooking devices (convection oven and clamshell grill). A total of 400 samples of meat were cooked (an internal temperature of more than 70 °C) and analysed. Cooking losses of slices of striploin ranged between 24.5% and 34.8%, with losses of 25.9-35.8% when whole cuts of meat were roasted. Losses fell within similar ranges (24.7-33.7%) for cube roll. Beef after 21 days of dry ageing showed generally lower cooking losses. Principal component analysis confirmed a strong negative correlation between cooking losses and salt content, saltiness and juiciness, which were positively correlated with one another. The majority of the sensory properties were positively correlated with pH, while their relationship with Warner-Bratzler (WB) test was negative. Roasting in a convection oven would seem to be the most suitable method of cooking striploin, followed by broiling in a convection oven, with grilling in last place. The highest score for the majority of sensory properties and the lowest WB values were recorded in meat roasted in a convection oven, particularly in the meat of bulls aged for 21 days.
本研究旨在比较不同烹饪方法（烧烤、烘烤、炙烤）在两种不同烹饪设备（对流烤箱和蛤壳烤架）下对牛肉（里脊和牛立方肉块）的烹饪损失。共烹饪了 400 份肉样（内部温度超过 70°C）并进行了分析。里脊片的烹饪损失在 24.5%至 34.8%之间，整块烤肉的损失在 25.9%至 35.8%之间。牛立方肉块的损失范围相似（24.7-33.7%）。经过 21 天干腌的牛肉通常具有较低的烹饪损失。主成分分析证实，烹饪损失与盐含量、咸度和多汁性呈强烈负相关，而这些因素之间呈正相关。大多数感官特性与 pH 值呈正相关，而与 Warner-Bratzler（WB）测试呈负相关。对流烤箱烘烤似乎是最适合烹饪里脊的方法，其次是对流烤箱炙烤，而烧烤则排在最后。在对流烤箱中烤制的肉样具有大多数感官特性的最高分和最低的 WB 值，尤其是在经过 21 天干腌的公牛肉中。
