Consumer Acceptance and Shear Force Values of Top Sirloin Steaks Prepared Using Sous Vide Versus Flat-Top Grill Cookery Methods
Abstract
This study compared consumer acceptance ratings and tenderness measurements of aged (14, 28, and 35 d) top sirloin butt steaks prepared with one of following treatments: (1) Non-blade tenderized, cooked via sous vide (internal temperature of 63 °C for 90 min), chilled, reheated; (2) Non-blade tenderized, cooked via sous vide, (internal temperature of 58 °C for 150 min), chilled, reheated; (3) Blade tenderized, cooked on flat-top grill (internal temperature of 70 °C); (4) Non-blade tenderized, cooked on flat-top grill (internal temperature of 70 °C). Steaks from the sous vide treatment with a lower temperature, longer time, and blade tenderized steaks cooked on a flat-top grill differed (P < 0.05) in Warner-Bratzler Shear force values at 14 and 35 d age when compared to other cooking treatments. No differences (P > 0.05) in consumer panelist ratings for flavor liking and juiciness liking were seen between cooking treatments regardless of aging times. Consumer panelists’ scores for tenderness liking were highest (P < 0.002) for steaks cooked via sous vide at a lower temperature, and longer time when aged for 14 d. Consumer panelists’ visual appraisal scores showed differences (P < 0.004) in steaks aged for 28 d. However, no (P > 0.05) differences in consumer panelists’ visual appraisal scores for steaks aged for 14 or 35 d were found. Additionally, no (P > 0.05) differences were seen in consumer panelist visual ratings for steak presentation or overall liking of interior surfaces. Data from this study can be used to benefit the foodservice industry by providing insight on sous vide cooking of beef top sirloin steaks compared to other traditional cookery methods.
Citation
Hunt, Jenna Lea (2021). Consumer Acceptance and Shear Force Values of Top Sirloin Steaks Prepared Using Sous Vide Versus Flat-Top Grill Cookery Methods. Master's thesis, Texas A&M University. Available electronically from https : / /hdl .handle .net /1969 .1 /196048.