Meat and Muscle Biology (Dec 2021)
Effects of Dry-Heat Cookery Method on Beef Strip Loin Steaks of Two Quality Grades Following Sous Vide Preparation
Abstract
The objective of this study was to determine the influence of dry-heat cookery method on beef flavor develop- ment in strip loin steaks from 2 USDA quality grades following sous vide preparation. Beef strip loins were selected from 2 USDA quality grades: upper 2/3 Choice (Modest00–Moderate100) and Select (Slight00–Slight100 marbling, n = 20/grade). Following 21 d of wet aging, strip loins were fabricated into 2.54-cm thick-steaks and randomly assigned to one of 4 dry- heat cookery methods: charbroiler grill (CHAR), clamshell grill (CLAM), convection oven (OVEN), and salamander broiler (SALA). Prior to untrained consumer panel and volatile compound analysis via gas chromatography-mass spectrometry, steaks were cooked under sous vide conditions for 1.5 h, then finished on the assigned cookery method. There were no cooking method ×quality grade interactions (P ≥ 0.076) for all consumer traits evaluated. Overall, SALA steaks received higher (P < 0.05) ratings by consumers than CLAM steaks for all palatability traits. OVEN steaks had greater scores (P < 0.05) than CLAM steaks for juiciness, tenderness, and overall liking but were similar to CLAM steaks (P > 0.05) for flavor. CHAR steaks were similar (P > 0.05) to CLAM steaks for flavor but were rated higher (P < 0.05) for tenderness, juiciness, and overall liking. Steaks cooked using the OVEN method produced a greater concentration of lipid-derived volatiles, such as alcohols, aldehydes, and carboxylic acids. In direct contrast, CHAR steaks produced a higher concentration of pyrazines and Strecker aldehydes, which are derived from the Maillard reaction. These data indicate that cookery method, and therefore heat transfer method, has a substantially stronger influence on consumer ratings and flavor development than USDA quality grade in this study when steaks are prepared using sous vide methods.
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