Comparison of Ridge Texture Quality in Cattle with Different Cooking Methods
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Abstract:
The effects of different cooking methods on texture parameters and fatty acid content of beef tenderloin were analyzed. Fresh beef sirloin was divided into 5 equal parts to make raw and the cooked beef tenderloin by stewing, roasting, frying and vacuum low-temperature cooking. The effects of cooking methods on water holding capacity, pH, crude protein, crude fat, sensory quality, color, texture parameters and fatty acid content of beef tenderloin were compared. The water holding capacity, pH value, crude protein and crude fat of beef tenderloin were 89.98%, 6.12%, 23.69 mg/g and 23.69 % respectively. The color, tenderness, juiciness and flavor scores of beef tenderness, juiciness and flavor were 8.86, 8.49, 8.84 and 8.62, respectively. The color parameters L* value, a* value, b* value, c* value and H0 value were 45.15, 4.12, 14.82, 15.39 and 15.39, respectively; the texture parameters hardness, viscosity, elasticity, chewiness, cohesion and shear force were 8.36 N, 0.62 N·s, 6.98 mm, 42.68 N·s, 0.42 N/cm2, 25.39 respectively N. The contents of saturated fatty acid and unsaturated fatty acid were higher. There were significant differences in water holding capacity, pH, crude protein, crude fat, sensory quality, color, texture parameters and fatty acid content between vacuum low-temperature beef tenderloin and stewed beef tenderloin, roasted sirloin and fried beef sirloin (p<0.05). According to the above results, there are some changes in microstructure, texture and nutrients between different cooking beef tenderloin and raw beef tenderloin. The microstructure of beef tenderloin under vacuum low-temperature cooking is more complete, which has less effect on texture and better retention of nutrients such as fatty acids, which meets the requirements of beef tenderloin cooking.
