Browsing by Author "Dikeman M.E."
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Item Predicting temperature profiles to determine degree of doneness for beef biceps femoris and longissimus lumborum steaks(2004) Obuz E.; Dikeman M.E.; Erickson L.E.; Hunt M.C.; Herald T.J.The degree of steak doneness is an important factor in providing consumers with a satisfying eating experience. Endpoint temperature and cooking rate are the determinants of degree of doneness. Our objectives were to predict internal temperature profiles and cooking times for longissimus lumborum and biceps femoris steaks. Each biceps femoris and longissimus lumborum steak was cooked individually in a gas-fired, forced-air-convection oven at 163 °C until the center temperature of each steak reached 70 °C. Temperature profiles were recorded by a Doric temperature recorder and the recorded time and temperature data were imported into a spreadsheet. A prediction method was then implemented to predict cooking times and temperature profiles. No significant differences (p<0.05) were found in cooking times between experimental and predicted values for either longissimus lumborum or biceps femoris steaks. Good agreement was found between experimental and predicted temperature profiles for the longissimus lumborum muscle. However, predicted temperature profiles were consistently higher (except for the beginning of the cooking cycle) than the experimental values up to 65 °C in the cooking cycle for biceps femoris steaks. A highly positive linear relationship was found between experimental and modeled temperature profiles for longissimus lumborum (R2 = 0.99), whereas a high quadratic (R2 = 0.99) relationship was found for biceps femoris steaks. Our method for predicting temperature profiles of steaks for a specified cooking time to attain a given degree of doneness should increase consumer satisfaction by reducing variation in meat sensory traits related to an expected degree of doneness. © 2003 Elsevier Ltd. All rights reserved.Item Beef longissimus lumborum, biceps femoris, and deep pectoralis Warner-Bratzler shear force is affected differently by endpoint temperature, cooking method, and USDA quality grade(2004) Obuz E.; Dikeman M.E.; Grobbel J.P.; Stephens J.W.; Loughin T.M.Effects of endpoint temperature, cooking method, and quality grade on Warner-Bratzler shear force (WBSF) of beef longissimus lumborum (LL), biceps femoris (BF), and deep pectoralis (DP) muscles were evaluated. Eighteen of all three subprimals were selected from USDA Select and 18 from USDA Choice (Certified Angus Beef) carcasses for the respective muscles. Muscles were vacuum packaged and held at 1 °C for 14 days, frozen (-29 °C), sawed into 2.54-cm thick steaks, vacuum packaged, and stored frozen until cooking. Thawed steaks were cooked by either a Magikitch'n® electric belt-grill (BG) at 93 °C, or a water-bath at 93 °C, to one of nine endpoint temperatures: 40, 45, 50, 55, 60, 65, 70, 75, or 80 °C. Belt-grill cooking was much faster and resulted in distinctly less cooking loss than water-bath cooking. Water-bath cooking resulted in higher (P < 0.0001) Instron ® WBSF (31.92 N) than BG (28.25 N) for LL. The combination of Select quality grade and higher endpoint temperatures resulted in higher (P < 0.05) WBSF for LL. Two distinct phases of tenderization/toughening occurred for BF. Between 40 and 60 °C, WBSF decreased from 43.95 to 38.16 N (P < 0.01), whereas between 60 and 70 °C, WBSF increased from 38.16 N to 44.44 N (P < 0.05). Water-bath cooling resulted in higher (P = 0.0001) DP WBSF (71.12 N) than BG (59.25 N). The DP had a distinct (P < 0.0001) decline in WBSF between 45 and 65 °C, irrespective of the cooking method, followed by an increase between 65 and 80 °C (P < 0.01). © 2004 Elsevier Ltd. All rights reserved.Item Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks(2013) Dikeman M.E.; Obuz E.; Gök V.; Akkaya L.; Stroda S.This study evaluated the effects of three aging methods: (dry (D), wet (W), and special bag (SB)); two quality grades [USDA Choice((≥Small50 marbling) and Select); and two cooked end-point temperatures (62.8°C and 71.1°C) on physico-chemical traits of instrumental tenderness, color, and sensory properties of Longissimus lumborum beef muscle. Dry-aged loins had higher (P<0.0001) weight loss than W or SB aged loins. However, D and SB aged loins had similar (P>0.05) combined losses. W aged loins had higher (P<0.01) L* values than D or SB aged loins. Warner-Bratzler shear force of steaks was not affected (P>0.05) by aging method or quality grade but increased (P<0.0001) as end-point temperature increased. Sensory panel evaluation also showed no effect (P>0.05) of aging method or quality grade on myofibrillar tenderness, juiciness, connective tissue amount, overall tenderness or off flavor intensity. Steaks cooked to 62.8°C were juicier (P<0.05) than those cooked to 71.1°C. Neither D nor SB aging had advantages over W aging. © 2013 Elsevier Ltd.Item Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows(2014) Obuz E.; Akkaya L.; Gök V.; Dikeman M.E.The effects of blade tenderization (BT), two aging methods (dry (D) and wet (W)), and aging time (2 and 23 d) on tenderness, color, and sensory properties of Longissimus lumborum muscles from 12 cull Holstein cows were evaluated. Dry-aged loins had higher combined trim and aging losses than control (C) for both D- and W-aging, mostly because of excess trim losses. BT steaks had WBSF of 33.13. N while C steaks had WBSF of 41.46. N (P= 0.09). Aging decreased WBSF. Blade tenderized steaks had higher cook loss than C steaks. Aging, W-aging, and BT. ×. W-aging improved myofibrillar (sensory) tenderness scores. Aging and/or BT improves sensory panel tenderness cull cow Longissimus lumborum steaks. Aging and blade tenderization combined can increase tenderness and value of Longissimus steaks from cull Holstein cows. © 2013 Elsevier Ltd.