Effect of different processing methods on eating quality of pan- fried restructured steak
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摘要: 为研究不同加工方式对西餐红肉煎制重组牛排食用品质的影响,采集中国西门塔尔公牛和甘南牦牛的后腿部位肉,研究粘合肉块直径大小、切片厚度及熟制终点温度对煎制牛排剪切力（warner-bratzler shear force,WBSF）、质构剖面分析（texture profile analysis,TPA）的影响。结果表明:粘合肉块直径的大小显著影响牛排的食用品质特性（p<0.05）;牛排剪切力随切片厚度增加而增加（p<0.05）;牛排的剪切力、蒸煮损失和硬度随熟制温度的升高而增加（p<0.05）。根据熟肉率、剪切力、硬度的结果,选择煎制重组牛排的较佳粘合肉块大小直径为5 cm左右、切片厚度为8 mm和熟制温度为60℃。按此工艺生产的重组牛排具有较好的质构特性,熟肉率高,嫩度好。Abstract: The aim of this paper was to study how meat size,slice thickness and cooking final temperature affect eating quality of pan- fried restructured steak. Topsides of Chinese Simmental bulls and yarks were excised from the left carcasses and used to study the effect of meat diameter size, slice thickness and cooking final temperature on warner- bratzler shear force( WBSF),texture profile analysis( TPA) of steak. The results showed that meat diameter size had significant effect on eating quality of restructured steak.The WBSF value increased with the increase of slice thickness( p < 0.05). With increasing cooking final temperature,WBSF,cooking loss,hardness increased( p < 0.05). According to the result of cooking yield,WBSF and hardness,beef industry and consumers should pay attention to meat size,slice thickness and cooking final temperature and the suggested technical parameters were 5 cm meat diameter size,8 mm thickness( slice thickness) and 60 ℃( cooking final temperature).The pan- fried restructured steak had good TPA features and tenderness,high cooking yield.
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