Warning: Wrong parameter count for strstr() in /users/0028/jumar/www/public_html/food/sqlfunc.php on line 109
Zając M., Kącik S., Palka K., Widurek P., 2015. Variable effect of steam injection level on beef muscles: semitendinosus and biceps femoris cooked in convection-steam oven. Acta Sci.Pol. Technol. Aliment. 14 (4), 303-312

Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu

Biblioteka Uniwersytetu Przyrodniczego w Poznaniu

Nauka Przyroda Technologie

Thomson Routers Master List

Scopus

Ebsco

Directory of Open Acces Journals

CBR- Open Access Journals in Poland

FOOD SCIENCE CENTRAL

Index Copernicus Journal Master List

Pubmed Medline

Polska Bibliografia Naukowa

Creaive Commons

Creative Commons licence CC BY-NC (Attribution-NonCommercial)
original articleIssue 14 (4) 2015 pp. 303-312

Marzena Zając, Sławomir Kącik, Krystyna Palka, Paweł Widurek

Department of Animal Products Technology, University of Agriculture in Krakow, Poland

Variable effect of steam injection level on beef muscles: semitendinosus and biceps femoris cooked in convection-steam oven

Abstract

Background. Combi ovens are used very often in restaurants to heat up food. According to the producers the equipment allows to cook meat portions which are more tender and flavoursome comparing to conventional cooking techniques.
Materials and methods. Beef steaks from muscles semitendinosus and biceps femoris were cooked in convection-steam oven at three humidity levels: 10, 60 and 100%. Chemical composition, including total and insoluble collagen content and cook losses were analysed along with the texture and colour parameters.
Results. M. biceps femoris was the hardest and the most chewy at 100% steam saturation level and hardness measured for m. semitendinosus was the lowest at 10% of vapour injection. Changing the steam conditions in the oven chamber did not affect the detectable colour differences of m. biceps femoris, but it was significant for m. semitendinosus. Applying 100% steam saturation caused higher cook losses and the increase of insoluble collagen fractions in both analysed muscles.
Conclusions. The results are beneficial for caterers using steam-convection ovens in terms of providing evidence that the heating conditions should be applied individually depending on the muscle used. The tenderness of m. semitendinosus muscle cooked at 10% steam saturation level was comparable to the tenderness obtained for the same muscle aged for 10 days and cooked with 100% steam saturation. Steaks from m. biceps femoris muscle should be cooked with maximum 60% saturation level to obtain higher tenderness.

Keywords: beef, convection-steam oven, meat quality, tenderness, colour
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue4/volume/3_4_2015.pdf

http://dx.doi.org/10.17306/J.AFS.2015.4.31

For citation:

MLA Zając, Marzena, et al. "Variable effect of steam injection level on beef muscles: semitendinosus and biceps femoris cooked in convection-steam oven." Acta Sci.Pol. Technol. Aliment. 14.4 (2015): 303-312. http://dx.doi.org/10.17306/J.AFS.2015.4.31
APA Zając M., Kącik S., Palka K., Widurek P. (2015). Variable effect of steam injection level on beef muscles: semitendinosus and biceps femoris cooked in convection-steam oven. Acta Sci.Pol. Technol. Aliment. 14 (4), 303-312 http://dx.doi.org/10.17306/J.AFS.2015.4.31
ISO 690 ZAJąC, Marzena, et al. Variable effect of steam injection level on beef muscles: semitendinosus and biceps femoris cooked in convection-steam oven. Acta Sci.Pol. Technol. Aliment., 2015, 14.4: 303-312. http://dx.doi.org/10.17306/J.AFS.2015.4.31