Impact of final meat temperature of different heat transfer processes in sensory profile of beef striploin

Abstract

Currently there are no records in the scientific literature for studies of the sensory profile of tenderness, flavor and juiciness of beef during the time of their consumption with the application of sensory analysis technique called dynamic time-intensity, especially with the samples prepared in different methods cooking at different temperatures and internal. For this reason, two methods of cooking (oven and griddles) with three final internal temperatures (65, 71 and 77 ° C) will apply to beef tenderloin (m. longissimus lumborum) in order to assess which provides the procedures to obtain a product with descriptive sensory profile superior to the sensory quality. Samples of sirloin, vacuum packed, frozen, will be acquired from the same slaughterhouse cattle-fridge in the same age, race and finishing of fat. Sensory analysis will be performed: quantitative descriptive analysis (QDA), analyzing time-intensity (TI) and analysis of acceptance. And physical and chemical analysis: determination of shear force, chemical composition, the pH and weight loss by cooking. Two cooking methods (Oven and Griddles) and three final internal cooking temperatures (65, 71 and 77 ° C) will compose the six treatments. (AU)