Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
Department of Cattle Breeding and Genetic Resources Conservation, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
Meat Sci. 2022 Oct;192:108881. doi: 10.1016/j.meatsci.2022.108881. Epub 2022 Jun 9.
The aim of the study was to assess the effect of methods of heat treatment on selected quality parameters of longissimus thoracis muscle of Limousin calves, subjected to grilling, steaming, and sous vide cooking. The type of heat treatment did not significantly affect shear force or water activity. Cooking loss in the grilled and steamed meat was significantly higher than in the sous vide. While the content of vitamin E was significantly lower in the cooked meat, it was retained to the greatest degree in the grilled meat and least in the steamed meat. The TBARS index significantly increased during all cooking methods with the highest level in steamed meat. The sensory analysis revealed a preference for the sous vide and grilled meat, while the steamed meat received the lowest scores. Although veal is commonly assumed to be highly nutritious and palatable, its quality can be significantly influenced by the type of heat treatment.
本研究旨在评估热处理方法对长白猪胸肉的剪切力和水分活度等选定质量参数的影响，这些猪胸肉经过了烧烤、蒸煮和真空低温烹饪。热处理类型对剪切力和水分活度没有显著影响。烧烤和蒸煮的肉的烹饪损失明显高于真空低温烹饪。虽然蒸煮肉的维生素 E 含量明显较低，但在烧烤肉中保留得最多，在蒸煮肉中保留得最少。在所有烹饪方法中，TBARS 指数都显著增加，蒸煮肉中的水平最高。感官分析表明，消费者更喜欢真空低温烹饪和烧烤的肉，而蒸煮的肉得分最低。虽然小牛肉通常被认为是营养丰富且美味的，但它的质量会受到热处理类型的显著影响。
