Optimizing Beef Chuck Flavor and Texture Through Cookery Methods

Abstract

ABSTRACT: Eight cooked chuck muscles were subjected to Warner-Bratzler shear (WBS) force analysis in phase I of the study to choose the cooking methods and temperature combinations suitable for descriptive sensory analysis in phase II. WBS force analysis was unable to discriminate (P > 0.05) cooking and temperature combinations among various muscles. Nine chuck muscles were then subjected to cooking by grilling, roasting, and braising to an internal temperature of 63°C and 77°C. A panel of 10 trained judges performed the descriptive analysis of the cooked chuck muscle steaks. Grilling, under medium rare conditions, was most suitable for the chuck muscles because it yielded more juiciness and roasted flavor than any other cooking method/temperature combinations.