Evaluation and Composition of Beef Semitendinosus Utilizing a Novel Cooking System

Authors

Betsy L. Booren, University of Nebraska-Lincoln
Joe L. Baumert, University of Nebraska-LincolnFollow
Roger W. Mandigo, University of Nebraska-LincolnFollow

Date of this Version

1-1-2005

Citation

Joe L. Baumert

Comments

Published in 2005 Nebraska Beef Cattle Report. Copyright © 2004 The Board of Regents of the University of Nebraska.

Abstract

The effects of cooking dwell time on chemical and physical properties of cooked meat and cook-out purge were examined. Cooked meat yields were not affected among cooking dwell times for samples with 12% added enhancement solution. Increasing cooking dwell time resulted in increased cooked meat tenderness. No differences were demonstrated among cook-out purge samples for moisture, ash, fat, and total collagen values regardless of cooking dwell time, pump level, and endpoint temperature of the sample. This may be beneficial to meat processors in creating an ready-to-eat product that utilizes cook-out purge.