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Response of Beef Roasts Differing in Finish, Location and Size to Two Rates of Heat Application

Tennessee Agricultural Experiment Station,^,3 Knoxville

Abstract

Eighty roasts consisting of paired small and large, bone-in rib and boneless top-round cuts from five low-finished and five high-finished Hereford steers were studied. One cut from each pair was roasted at 93° C. and the other at 149° C. to end points of 67° C. and 70° C, respectively, according to a balanced-lattice design.

Shear values and sensory scores indicated that roasting at 93° C. yielded more tender meat than roasting at 149° C. (P<.001). Tenderness scores indicated that the 93° C. heat treatment had a greater tenderizing effect on round than rib cuts. The increased tenderness at 93° C. was associated with prolonged cooking time due to a slower rate of heat penetration which could have promoted greater degradation of collagen.

Rib roasts scored higher in tenderness, flavor and juiciness and had lower total cooking losses than round roasts (P<.001). Only flavor scores were affected by degree of finish, being higher for high-finish than for low-finish cuts (P<.001).

¹ Appreciation is expressed to Dr. W. T. Butts, Assistant Professor of Animal Husbandry-Veterinary Science, for the experimental design and assistance with statistical analyses and their interpretation.

² Deceased, December 20, 1968.

³ Departments of Food Science-Institution Management and Animal Husbandry-Veterinary Science. Published with the approval of the Deans of the Agricultural Experiment Station and College of Home Economics, The University of Tennessee, Knoxville.

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