Background

Flavor development in meat products occurs through chemical reactions with the addition of heat, through various pathways, including the Maillard reaction and thermal lipid degradation. These pathways can be impacted due to the differences in heat transfer, due to varying product composition, types of heat delivery, and other thermodynamic impacts.

The objectives of this study were to: 1) examine the influence of dry heat cookery method on beef flavor development of beef steaks of two different quality grades and 2) determine the influence of dry heat cookery on beef flavor development of multiple beef muscles.

Methodology

For Objective 1, USDA upper 2/3rds Choice and Select beef strip loins (n = 20/ grade) were collected from a Midwestern beef processor. Subprimals were wet aged for 21 d and fabricated into 2.54 cm steaks. Steaks were randomly assigned to one of four cooking methods: charbroiler grill, clamshell grill, convection oven, or salamander broiler.

For Objective 2, beef strip loins, top sirloin butts, paired tenderloins, paired shoulder clods, and chuck rolls were collected from a Midwestern beef processor. Subprimals were aged for 21 d and fabricated into 2.54 cm steaks to represent steaks from the Gluteus medius, Infraspinatus, Longissimus lumborum, Psoas major, Serratus ventralis, and Triceps brachii. Similar to Objective 1, steaks were randomly assigned to one of the four previously described cooking methods within each subprimal. Following fabrication, steaks were vacuum‐packaged and frozen at ‐20°C until further analysis.

In Objective 1, steaks were cooked under sous vide conditions until a medium rare degree of doneness (64.5°C) was achieved. Steaks were then finished to a medium degree of doneness (71°C). For objective two, steaks were cooked directly on the assigned cooking method until it reached a medium degree of doneness (71°C).

Following cooking, steaks were evaluated by consumers (n = 100, 300) for flavor, tenderness, juiciness, and overall liking, using 100mm line scales. Each scale was verbally anchored at each endpoint and midpoint (0 = extremely dislike/extremely tough/extremely dry; 50 = neither dislike nor like/neither tough nor tender/neither dry nor juicy; 100 = extremely like/extremely tender/extremely juicy).

In addition to consumer panel evaluation, steaks (n = 160, 480) were also subjected to volatile compound analysis. Targeted compounds were selected from various flavor development pathways, including the Maillard reaction and lipid degradation.

Findings

This research indicates a lack of relationship between cooking method and quality grade as well as cooking method and muscle. This indicates that various dry cookery methods can be applied to different grades and muscles with equal success.

Implications

These data indicate that cooking method and muscle effects are independent of one another, demonstrating that various dry heat cookery methods can be applied to different muscles with equal success. Additionally, high quality muscles, such as the psoas major and the infraspinatus can provide the consumer with a quality eating experience, regardless of cooking method. Ultimately, this research shows that consumers have significant influence on their palatability experience. Cut selection and cookery method can enhance or reduce palatability. Thus there exists opportunity to empower consumers with information which will increase their likelihood of having a positive beef eating experience.