The effect of two methods of cooking on palatability scores, shear force values and collagen content of two cuts of beef
Cover, S.; Smith, W.H.
Food Res 21(3): 312-326
Paired steaks from the right and left sides of 48 animals were cooked well-done by broiling and braising. The longissimus dorsi muscle in loin and biceps femoris muscle in bottom round were tested by juiciness and tenderness scores, shear force values and collagen content. Braised steaks were less juicy than broiled steaks. Steaks from the biceps femoris muscle in bottom round were more tender braised than broiled but steaks from longissimus dorsi in loin were little if any different in tenderness when cooked by the 2 methods. Collagen nitrogen content in raw meat was lowest in psoas major, higher for longissimus dorsi in loin and highest in biceps femoris. In cooked biceps femoris, content and retention of collagen nitrogen were smaller in braised steaks than broiled indicating perhaps that the moist heat method was more effective than the dry heat method in degrading the collagen in biceps femoris. In longissimus dorsi content and retention were obtained for broiled steaks only. Broiled steaks from loin and bottom round had similar retentions and were similar in tenderness but the broiled loin steaks were lower in actual collagen content. Results with moist and dry heat methods of cooking indicate that collagen content was associated with tenderness when the same muscle (biceps femoris) was cooked by different methods, but when the tenderness of the 2 muscles was compared by the same method of cooking (broiling) collagen content was not associated with tenderness.