PALATABILITY OF BEEF ROASTS PREPARED WITH DIFFERENT FOODSERVICE COOKING METHODS

Abstract

ABSTRACT Effects of cooking rate, fat trim, aging, endpoint temperature and oven type (conventional, forced air convection and forced air/steam combination) on the palatability of beef foodservice roasts were investigated. Clods, chuck rolls, ribeyes, tenderloins, knuckles, inside rounds, gooseneck rounds and steamship rounds were included in the study. Differences in palatability, due to the cooking methods evaluated, were not consistent across all roast types, but the cooking method affected (P < 0.05) palatability traits in all roasts. Inconsistency was most likely due to varying size, composition and shape. Longer aging periods increased tenderness in ribeyes and gooseneck rounds. Palatability was only affected by oven type in round subprimals. First principal component scores (PRINI) were related to palatability and were used to rank treatment levels within main effects when substantially different from zero. Palatability was maximized within main effects inconsistently across different roast types when sorted by PRINI.