Post-harvest influences on beef flavor development and tenderness

The objective of these studies was to determine: the influence of dry-heat cookery method on beef flavor development in two USDA quality grades following sous vide preparation; the influence of dry heat cookery on beef flavor development of multiple beef muscles; the influence of package and muscle type on postmortem proteolysis and subsequent release of flavor contributing free-amino acids during storage and distribution. In study 1, there were no cooking method × quality grade interactions (P ≥ 0.076) for all consumer traits evaluated. Overall, salamander cooked (SALA) steaks were preferred (P < 0.05) by consumers over clamshell (CLAM) steaks for all palatability traits. Oven steaks had greater liking scores (P < 0.05) than CLAM steaks for juiciness, tenderness, and overall liking but were similar to CLAM steaks (P > 0.05) for flavor. Charbroiler (CHAR) steaks were similar (P > 0.05) to CLAM steaks for flavor but were preferred (P < 0.05) for tenderness, juiciness, and overall liking. Steaks cooked using the OVEN method produced a greater concentration of lipid derived volatiles, such as alcohols, aldehydes, and carboxylic acids. In direct contrast, CHAR steaks produced a higher concentration of pyrazines and Strecker aldehydes, which are derived from the Maillard reaction. In study 2, no interactions were observed between cooking method and muscle (P ≥ 0.344) for any palatability traits evaluated. Consumers preferred CHAR steaks (P < 0.05) to CLAM steaks for flavor, tenderness, juiciness, and overall liking. Additionally, CLAM steaks were rated lower (P < 0.05) than all other methods for tenderness and juiciness. Oven (OVEN) and SALA steaks were rated higher (P < 0.05) than CLAM steaks by consumers for tenderness and juiciness but were similar (P > 0.05) to CLAM steaks for overall liking. Charbroiler steaks produced a greater concentration of Maillard compounds, including Strecker aldehydes, pyrazines, and sulfur-containing compounds compared to the other cooking methods. Steaks cooked using OVEN and SALA (P < 0.05) produced more lipid oxidation products, including carboxylic acids and esters. Additionally, CHAR steaks produced the greatest (P < 0.05) total volatiles compared to all other treatments, which may be a result of the combination of Maillard reaction products and the lipid degradation products. In study 3, high oxygen (HIOX) steaks exhibited (P < 0.05) the highest Warner-Bratzler shear force values, lowest desmin degradation rate (P < 0.05), and the highest ratings for fishy, bitter, sour, and oxidized flavors, the lowest overall tenderness scores (P < 0.05), and, in general, produced the lowest amount of free amino acids (P < 0.05) compared to all other treatments. Contrastingly, rollstock (ROLL) packaging produced the highest ratings for beef flavor identity, brown/roasted, bloody/serumy, and umami flavors (P < 0.05). Additionally, ROLL packaging exhibited (P < 0.05) greater desmin degradation in comparison to HIOX steaks. Beef flavor development and tenderness are readily impacted by dry heat cookery method and packaging types. Sous vide cooking could minimize the effects between USDA quality grades. Steaks should not be cooked using a clamshell grill or packaged in a high oxygen environment to provide the optimum combination of flavor and tenderness.