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Comparative tenderness of beef fajitas and beef steaks as influenced by beef subprimal and cooking method
Abstract
A comparative study of the variation between and within muscles of different subprimals as affected by cook method was conducted for both beef fajita and steak sandwich products. In Phase 1, eighteen subprimals were fabricated into 6 mm wide x 15 mm high x 5.08 cm long fajita strips. Fifteen randomly chosen strips were reconstituted from a frozen state in 16.4 cm wide x 2.5 cm deep Egg RingSTm and evaluated for tenderness. The gooseneck bottom flat, inside round, knuckle, clod Infraspinatus, clod Triceps brachii and tri tip were chosen to be evaluated in Phase II. Subprimals were fabricated into 10 mm steaks and divided into 5 major groups. Two treatment groups of steaks were established and steaks were cooked in either the Temp PerfeCtTM oven or in Egg RingSTM. Remaining steaks were further divided into adjacent groups of two and either discarded or cooked in the Temp Pe@eCtTM oven or in Egg RingSTM. Cooled steaks were cubed and one by one, sections were selected throughout each steak and evaluated for tenderness. Muscles in Phase I varied in tenderness. The inside skirt was found to be the most tender, while the brisket point was found to be the toughest. In Phase H, cooking method affected tenderness of steaks. Overall, mean shear force values were lowest for steaks cooked in the Temp PerfectTm oven. For both cooking methods, location (anterior to posterior) within a subprimal showed tenderness to vary remarkably between steaks of different locations. The location of side to side shears across steaks effected tenderness in certain muscles, depending on cook method. Both cook methods proved nonsignificant in effecting the overall tenderness of steaks from the bottom round flat and tri tip (p>0.05). Location effects were nonsignificant in clod Infraspinatus steaks cooked in the Temp PerfeCtTM oven and clod Triceps brachii steaks cooked in Egg RingSTM. However, side to side variations were apparent for clod Triceps brachii steaks cooked in the Temp PerfectTM oven and clod Infraspinatus steaks cooked in Egg RingSTM. Inside round and knuckle steaks both had considerable variations within steaks for both cook methods (p<0.05).
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Citation
Raszkowski, Lara Marie (1996). Comparative tenderness of beef fajitas and beef steaks as influenced by beef subprimal and cooking method. Master's thesis, Texas A&M University. Available electronically from https : / /hdl .handle .net /1969 .1 /ETD -TAMU -1996 -THESIS -R37.
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