Abstract
The chilled beef of Horqin West was used to cut in three angles of parallel, vertical and 45 degrees, with the muscle fibers, and cooked by the ways of roasting, decocting and microwave heating. The quality factors (color, texture, cooking loss), and the etermination and analysis of volatile flavor substances in different cutting angles and ripening methods were carried out. The results showed that the ripening method had a significant influence on the color difference of the steak, and the steak with the mature and vertical muscle fiber cutting showed the lowest in the cooking water loss rate. In physical properties, the shear force, hardness and chewiness of the steak with 90 degree cut of muscle texture were the smallest, which were 14.48 N, 110.00 N, 283.27 mJ, respectively. In the flavor matter, a great difference was found in the variety and content of the beef in different cutting methods and heating methods. The content and types of aldehydes, alcohols and esters in the steak of 90 degree vertical cutting and roasting was the highest, showing 70.5%, 8.24% and 6.89% respectively. At the same time, the microscopic characterization also proved that the 90 degree roasted beef had higher muscle fiber compactness, smaller fascicular space and the best eating quality.
Publication Date
11-28-2018
First Page
24
Last Page
28
DOI
10.13652/j.issn.1003-5788.2018.11.006
Recommended Citation
Xiangren, MENG; Peng, WU; Hengpeng, WANG; Wenyu, CHEN; and Mingliang, TU
(2018)
"Effects of cutting angle and processing methods on quality factorsand volatile flavor compounds of steak,"
Food and Machinery: Vol. 34:
Iss.
11, Article 5.
DOI: 10.13652/j.issn.1003-5788.2018.11.006
Available at:
https://www.ifoodmm.cn/journal/vol34/iss11/5
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