47 Effects of Sous Vide Cooking on the Tenderness of Beef Loins from Different USDA Quality Grades. (8th March 2022)

• Record Type: Journal Article
• Authors: Franke, Grace; Dias, Jennifer; Kinman, Lea Ann A; Cassens, Andrew M
• Is Part Of: Journal of animal science. Volume 100(2022)Supplement 1
• Page Start: 25
• Page End: 25
• Publication Date: 2022-03-08
• Subjects: sous vide -- tenderness -- quality grade; Livestock -- Periodicals; Livestock; Electronic journals; Periodicals; 636.005
• DOI: 10.1093/jas/skac028.048
• Languages: English
• ISSNs: 0021-8812

Abstract

Abstract: The objective of this study was to determine the effects of sous vide cooking on the tenderness of beef loins from different USDA quality grades. Certified Angus Beef (CAB, n = 6), consisting of Motest0 -Moderate100 marbling scores, USDA Low Choice (CH, n = 6), and USDA Select (SEL, n = 6) beef loins were purchased from a local meat purveyor and aged for 20 d with pack date set as d 0. Following aging, loins were cut into 2.54-cm-thick steaks, and every alternating steak was assigned to tenderness evaluation. Steaks were randomly assigned 1 of 3 treatments: sous vide 1 h (SV1), sous vide 2 h (SV2), and grilled (GR). Following sous vide cooking at 57°C, all treatments were grilled using the flat surface of a clamshell grill to an internal temperature of 71°C. Instrumental measurements for external cooked color (L*, a*, and b*) were recorded at 3 different locations on each steak following cooking using the HunterlLab Miniscan EX Plus spectrophotometer. Beef tenderness was evaluated using TA.XTPlus Warner-Bratzler shear (WBS) force machine after steaks chilled at 4°C for 12 – 18 h. There was no significant (P > 0.05) treatment by quality grade interactions for WBS force. GR steaks had a higher (P < 0.05) WBS force compared with SV1 and SV2 indicating a less tender product. SEL also had a higher WBS force value (P < 0.05) than CAB. Additionally, there was an increase (P < 0.05) in L* between GR, SV1, and SV2 indicating GR steaks were whiter, followed by SV1, then SV2 being the darkest. SV2 had a higher (P < 0.05) cook loss than SV1. In conclusion, there was no difference between the interactions of WBS force and treatments. Therefore, sous vide has an impact on tenderness that overpowers the quality grade differences, providing a more tender product compared to grilling.