Muscle Foods pp 406-429 | Cite as

Cookery of Muscle Foods

  • Anna V. A. Resurreccion


Cooking influences the appearance, protein, water-binding, and textural properties of meat. The cooking method markedly affects the palatability of meat, poultry, or fish.


Internal Temperature Cooking Time Cooking Method Ground Beef Cooking Loss 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. Aberle, E.D. and E.W. Mills. 1983. Recent advances in collagen biochemistry. Reciprocal Meat Conf. Proc. 36: 125–130.Google Scholar
  2. Mg, C.Y.W. and B.G. Lyon. 1990. Evaluations of warmed-over flavor during chill storage of cooked broiler breast, thigh and skin by chemical, instrumental and sensory methods. S. Food Sci. 55 (3): 664–648.Google Scholar
  3. Armbruster, G., K.G. Gerow, W.H. Gutenmann, C.B. Littman, and D.L. Lisk. 1987. The effects of several methods of fish preparation on residues of polychlorinated biphenyls and sensory characteristics in striped bass. J. Food Safety 8: 235–243.CrossRefGoogle Scholar
  4. Bailey, M.E., S.Y. Shin-Lee, H.P. Dupuy, A.J. St. Angelo, and J.R. Vercellotti. 1987. Inhibition of warmed-over flavor by Maillard reaction products. In: Warmed-over Flavor of Meat, A.J. St. Angelo and M.E. Bailey, eds. Page 237. Academic Press, New York.Google Scholar
  5. Belk, K.E., R.K. Miller, L.L. Evans, S.P. Liu, and G.R. Acuff. 1992. Flavor attributes and microbial levels of fresh beef roasts cooked with varying foodservice methodologies. J. Muscle Foods 4: 321–337.CrossRefGoogle Scholar
  6. Berry, B.W. and K.F. Leddy. 1990. Influence of steak temperature at the beginning of broiling on palatability, shear and cooking properties of beef from steaks differing in marbling. J. Food Serv. Syst. 5: 287–298.Google Scholar
  7. Berry, B.W. and R.W. Hasty. 1982. Influence of demographic factors on consumer purchasing patterns and preferences for ground beef. J. Consumer Studies Home Econ. 6: 351–361.CrossRefGoogle Scholar
  8. Berry, B.W., J.J. Smith, and J.L. Secrist. 1987. Effects of flake size on textural and cooking properties of restructured beef and pork steaks. J. Food Sci. 52: 558–563.CrossRefGoogle Scholar
  9. Bodrero, K.G., A.M. Pearson, and W.T. Magee. 1980. Optimum cooking times for flavor development and evaluation of flavor qualies of beef cooked by microwave and conventional methods. J. Food Sci. 45: 613–616.CrossRefGoogle Scholar
  10. Boles, J.A. and F.C. Parrish, Jr. 1990. Sensory and chemical characteristics of precooked microwave-reheatable pork roasts. J. Food Sci. 55: 618–620.CrossRefGoogle Scholar
  11. Bowers, J.A., J.A. Craig, D.H. Kropf, and T.J. Tucker. 1987. Flavor, color, and other characteristics of beef longissimus muscle heated to seven internal temperatures between 55° and 85°C. J. Food Sci. 52: 533–536.CrossRefGoogle Scholar
  12. Brewer, M.S. and C.A.Z. Harbers. 1991. Effect of packaging on physical and sensory characteristics of ground pork in long-term frozen storage. J. Food Sci. 56: 627–631.CrossRefGoogle Scholar
  13. Crouse, J.D., L.K. Theer, and S.C. Seideman. 1989. The measurement of shear force by core location in longissimus dorsi beef steaks from four tenderness groups. J. Food Qual. 11: 341–347.CrossRefGoogle Scholar
  14. Flick, G.J., Y.-Y. Gwo, R.L. Ory, W.L. Baran, R.J. Sasiela, J. Boling, C.H. Vinnett, R.E. Martin, and G.C. Arganosa. 1989. Effects of cooking conditions and post-preparation procedures on the quality of battered fish portions. J. Food Qual. 12: 227242.Google Scholar
  15. Gibson L.L. and L.E. Jeremiah. 1988. The effect of cookery method on beef palatability and cooking properties. J. Consumer Studies Home Econ. 12: 313–319.CrossRefGoogle Scholar
  16. Gros, J.N., P.M. Howat, M.T. Younathan, A.M. Saxton, and K.W. McMillin. 1986. Warmed-over flavor development in beef patties prepared by three dry heat methods. J. Food Sci. 51: 1152–1155.CrossRefGoogle Scholar
  17. Hearne, L.E., M.P. Penfield, and G.E. Goertz. 1978. Heating effects of bovine semitendinosus: shear, muscle fiber measurements, and cooking losses. J. Food Sci. 43: 1012, 21.Google Scholar
  18. Howat, P.M., J.N. Gros, K.W. McMillin, A.M. Saxton, and F. Hoskins 1987. A comparison of beef blade roasts cooked by microwave, microwave-convection and conventional oven. J. Microwave Power Electromagn. Energy 22 (2): 95–98.Google Scholar
  19. Howat, P.M. and A.L. Kirby. 1982. How consumers choose beef cuts. Louisiana Agric. 26 (2): 8–10.Google Scholar
  20. Hultin, H.O. 1985. Characteristics of muscle tissue. In: Food Chemistry, O.R.Y. Fenne-man, ed. Page 7. Marcel Dekker, Inc., New York.Google Scholar
  21. Johnston, M.B. and R.E. Baldwin. 1980. Influence of microwave reheating on selected quality factors of roast beef. J. Food Sci. 45: 1460–14621.CrossRefGoogle Scholar
  22. Jones, W.L., T.R. Carr, and F.K. McKeith. 1987. Palatability and storage characteristics of precooked pork roasts. J. Food Sci. 52: 279–281, 285.Google Scholar
  23. Kregel, K.K., K.J. Prusa, and K.V. Hughes, 1986. Cholesterol content and sensory analysis of ground beef as influenced by fat level, heating and storage. J. Food Sci. 51: 1162–1190.CrossRefGoogle Scholar
  24. Liu, C.W., D.L. Huffman, W.R. Egbert, and M.N. Liu. 1990. Effects of trimming and added connective tissue on compositional, physical and sensory properties of restructured, precooked beef roasts. J. Food Sci. 55: 1258–1263.CrossRefGoogle Scholar
  25. Luchak, G.L. 1991. The determination of cooking characteristics of USDA Choice versus USDA Select retail beef cuts. Page 44, Master’s thesis. Texas A M University. College Station, TX.Google Scholar
  26. Martens, H., E. Stabursvik, and M. Martens. 1982. Texture and colour changes in meat during cooking related to thermal denaturation of muscle proteins. J. Texture Studies 13: 291.CrossRefGoogle Scholar
  27. McCrae, S.E. and P.C. Paul. 1974. Rate of heating as it affects the solubilization of beef muscle collagen. J. Food Sci. 39: 18–21.CrossRefGoogle Scholar
  28. McKeith, F.K., D.L. DeVol, R.S. Miles, P.J. Bechtel, and T.R. Carr. 1985. Chemical and sensory properties of thirteen major beef muscles. J. Food Sci. 45: 869–872.Google Scholar
  29. Penfield, M.P., C.A. Costello, M.A. McNeil, and M.J. Riemann. 1989. Effects of fat level and cooking methods on physical and sensory characteristics of restructured beef steaks. J. Food Qual. 11: 349–356.CrossRefGoogle Scholar
  30. Poste, L.M., E.T. Moran, Jr., G. Butler, and V. Agar, 1987. Subjective and objective evaluation of meat from turkeys differing in basting and final internal cooking temperature. Can. Inst. Food Sci. Technol. 53 (2): 383–386.Google Scholar
  31. Puolanne, E.J. and R.N. Terrell. 1983. Effects of salt levels in prerigor blends and cooked sausages on water binding, released fat and pH. J. Food Sci. 48: 1022–1024.CrossRefGoogle Scholar
  32. Reid, D.S. 1983. Fundamental physicochemical aspect of freezing. J. Food Technol. 37 (4): 76.Google Scholar
  33. Resurreccion, A.V.A. and A.E. Reynolds, Jr. 1990. Consumer responses to vacuum packaged precooked beef roasts held for various storage periods. Annual Meeting of the Institute of Food Technologists. June 17–20, Anaheim, CA., p. 137.Google Scholar
  34. Siemens, A.L., H. Heymann, H.B. Hedrick, M.A. Karrasch, M. Ellersieck, and M.K. Eggeman. 1990. Effects of external fat cover, bone removal and endpoint cooking temperature on sensory attributes and composition of pork center loin chops and roasts. J. Sensory Studies 4: 179–188.CrossRefGoogle Scholar
  35. Stabursvik, E. and H. Martens. 1980. Thermal denaturation of proteins in post-rigor muscle tissue as studied by differential scanning colorimetry. J. Sci. Food Agric. 31: 1034–1042.CrossRefGoogle Scholar
  36. Stites, C.R., F.K. McKeith, P.J. Bechtel, and T.R. Can. 1989. Palatability and storage characteristics of precooked beef roasts. J. Food Sci. 54: 3–6.CrossRefGoogle Scholar
  37. White, F.D., A.V.A. Resurreccion, and D.A. Lillard. 1988. Effect of warmed-over flavor on consumer acceptance and purchase of precooked top round steaks. J. Food Sci. 53: 1251–1252, 1257.Google Scholar

Selected References

  1. Anonymous. 1978. Guidelines for Cookery and Sensory Evaluation of Meat. American Meat Science Association and National Live Stock and Meat Board, Chicago, IL.Google Scholar
  2. Armbruster, G. and C. Haeffele. 1975. Quality of foods after cooking in 915 Mhz and 2450 Mhz microwave appliances using plastic film covers. J. Food Sci. 40: 721–723.CrossRefGoogle Scholar
  3. Bannister, M.A., D.L. Harrison, A.D. Dayton, D.H. Kropf, and H.J. Tuma. 1971. Effects of a cryogenic and three home freezing methods on selected characteristics of pork loin chops. J. Food Sci. 36: 951–954.CrossRefGoogle Scholar
  4. Bouton, P.E. and P.V. Harris. 1981. Changes in the tenderness of meat cooked at 50°65°C. J. Food Sci. 46: 475–478.CrossRefGoogle Scholar
  5. Bowers, J.A. and M.C. Heier. 1970, Microwave cooked turkey: heating patterns, eating quality and histological appearance. Microwave Energy Applic. Newletter 3 (6): 3.Google Scholar
  6. Chambers, E., O.A. Cowan, and D.L. Harrison. 1982. Histological characteristics of beef and pork cooked by dry or moist heat in a conventional or microwave oven. J. Food Sci. 47: 1936–1939, 1947.Google Scholar
  7. Davis, G.W., G.C. Smith, Z.L. Carpenter, T.R. Dutson, and H.R. Cross. 1979. Tenderness variation among beef steaks from carcasses of the same USDA quality grade. J. Animal Sci. 49 (1): 103–114.Google Scholar
  8. Huang, W.H. and B.E. Green, 1978. Effect of cooking method on TBA numbers of stored beef. J. Food Sci. 43: 1201–1203, 1209.Google Scholar
  9. Hearne, L.E., M.P. Penfield, and G.E. Goertz. 1978. Heating effects of bovine semitendinosus: shear, muscle fiber measurements, and cooking loses. J. Food Sci. 43: 1012, 21.Google Scholar
  10. Igene, J.O., K. Yamanchi, A.M. Pearson, J.I. Gary, and S.D. Aust. 1985. Evaluation of 2-thiobarbituric acid reactive substrates (TBRS) in relation to warmed-over flavor (WOF) development in cooked chicken. J. Agric. Food Chem. 33: 364–367.CrossRefGoogle Scholar
  11. Jeremiah, L.E. 1980. Effect of frozen storage and protective wrap upon cooking losses, palatability, and rancidity of fresh and cured pork cuts. J. Food Sci. 45: 187–196.CrossRefGoogle Scholar
  12. Johnson, P.B. and G.V. Civille, 1986. A standardized lexicon of meat WOF descriptors. J. Sensory Studies 1: 99–104.CrossRefGoogle Scholar
  13. Johnston, M.B. and R.E. Baldwin. 1980. Influence of microwave reheating on selected quality factors of roast beef. J. Food Sci. 45: 1460–1462.CrossRefGoogle Scholar
  14. Kendall, P.A., D.L. Harrison, and A.D. Dayton. 1974. Quality attributes of ground beef on the retail market. J. Food Sci. 39: 610–614.CrossRefGoogle Scholar
  15. Marriott, N.G., S.K. Phelps, C.A. Costello, and P.P. Graham 1988. Restructured beef with fat variation. J. Food Qual. 11: 53–61.CrossRefGoogle Scholar
  16. Martens, H., E. Stabursvik, and M. Martens. 1982. Texture and colour changes in meat during cooking related to thermal denaturation of muscle proteins. J. Texture Studies 13: 291.CrossRefGoogle Scholar
  17. Melton, S.L. 1983. Methodology for following lipid oxidation in muscle foods. Food Technol. 37(7): 105–111, 116.Google Scholar
  18. Miller, A.J., S.A. Ackerman, and X. Palumbo. 1980. Effect of frozen storage on functionality of meat for processing. J. Food Sci. 45: 1466–1471.CrossRefGoogle Scholar
  19. Penner, K.K. and J.A. Bowers. 1973. Flavor and chemical characteristics of conventionally and microwave reheated pork. J. Food Sci. 38: 553–555.CrossRefGoogle Scholar
  20. Schmidt, J.G., E.A. Kline, and F.C. Parrish, Jr. 1970. Effect of carcass maturity and internal temperature on bovine longissimus attributes. J. Animal Sci. 31: 861–865.Google Scholar
  21. Siu, G.M. and H.H. Draper. 1978. A survey of the malonaldehyde content of retail meats and fish. J. Food Sci. 43: 1147–1149.CrossRefGoogle Scholar
  22. St. Angelo, A.J., J.R. Vercellotti, M.G. Legendre, C.H. Vinnett, J.W. Kuan, C. James, Jr., and H.P. Dupuy. 1987. Chemical and instrumental analysis of warmed-over flavor in beef. J. Food Sci. 52: 1163–1168.CrossRefGoogle Scholar
  23. Tim, M. and B.M. Watts. 1958. The protection of cooked meats with phosphates. Food Techn. 12 (1): 240–243.Google Scholar
  24. Zipser, M.W. and B.M. Watts. 1961. Lipid oxidation in heat-sterilized beef. Food Technol. 15 (10): 445–447.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • Anna V. A. Resurreccion

There are no affiliations available

Personalised recommendations