Temporal changes of tenderness and juiciness of beef strip loin steaks

The objective of this study was to determine the time-intensity curve profiles of beef strip loin steaks subjected to two cooking methods (oven and griddles) and three end-point temperatures (65, 71 and 77 °C) for the tenderness and juiciness stimuli. The time-intensity analysis was performed with 12 trained assessors, and data collection was done on a computer using the software system – SCDTI. The affective test, with just-about-right scale, for cooking degree and tenderness, was carried out with 118 consumers. The Imax values for tenderness and juiciness stimuli was higher (P < 0.05) for the samples subjected to the electric oven as compared to the electric griddles. Regarding the temperatures, although the Imax for tenderness and juiciness of the samples subjected to temperatures of 65 and 71 °C were not different (P > 0.05), it differed (P < 0.05) from the samples at 77 °C. The Ttot value was not different (P > 0.05) for both cooking methods and end-point temperatures in relation to the stimuli tenderness and juiciness. Regarding to affective test with just-about-right scale, the steaks subjected to electric griddles at 71 °C were considered at the optimal degree of doneness, while the steaks subjected to electric griddles at 65 °C exhibited ideal tenderness.