Discuss the data collected: (attach Tables 4.1, etc) Try to compare specific treatments that vary in only one property.

Effect on endpoint temperature

The psoas major meat cooked at low temperature in this case 60 C was more tender & juice, as the endpoint temperature went up the meat was getting t

Effect of muscle cut

The psoas major is part of the loin muscle that is a cut from the back of the cow, and is one of the tenderest cut.

Effects of cooking method

            In which to cook food there are many different methods. Into two categories these method could be broken down: dry-heat cooking as well as moist-heat cooking. In moist heat cooking method to transfer heat to food use water, liquid or else steam. Here include the common moist-heat cooking method: Poaching, simmering, boiling, braising, stewing, roasting pot, as well as steaming. While in the dry heat cooking techniques it involves the circulation of hot air to transfer heat. Most frequently, in food this promotes the caramelization of sugars surface. The following methods are include pan frying, searing, roasting, shallow as well as deep-frying, grilling. Baking as well as rotisserie cooking

(5) Did sensory and instrumental evaluations agree for tenderness?  What are some of the possible reasons for differences between sensory and instrumental results?

            The sensory and instrumental evaluation agreed on a few aspects. For example, both evaluations agreed that the most tender meat was PM-60 °C Grill as it required the least amount of force from the Warner-Bratzler shear apparatus.  We also agreed that the toughest meat was the brisket PM-85 °C Grill. This can be because brisket is already a tough cut as it has a lot of connective tissues and a lot of collagen, so to make it tender & convert the collage to gelatin it needs a slower and longer time of cooking than other cuts. That is why the brisket that was slow cooked at 85 °C was significantly more tender going in the sensory evaluation from tough to slightly tender. Another reason why the brisket in the grill was tough can be that it was cooked on a high fire, so by the time it reached the desire temperature it was completely burned on the outside and the inside was still a bit pink, which is not ideal for this cut, making it tough and dry.

            In some areas that the sensory and the instrumental evaluation did not fully agree was on the PM at 70 °C & 85°C Grill, as I found them slightly less tender than the PM-60 °C Grill meat; however, the Warner-Bratzler shear apparatus says that they required twice the force than the first meat, PM-60 °C Grill. This can be because as explained by Wezemael et all. tenderness is mainly evaluated subjectively, as each person judge’s tenderness differently what can be tender for some might be tough for other (2014).

(5)   Check out the shear results for the two muscles on the bovine myology website. Do they agree with your results? Describe some reasons for possible differences.

            Over a hundred different muscles the beef carcass is made up. Processing characteristics as well as acceptability of consumer is affected by the different properties of muscles. To separate muscles there has been a continued trend, on these characteristics based, market them to better. In the retail meat counter today the majority of the cuts found are boneless, however for knowledge of the musculature provided by the beef animal. To profile the physical as well as chemical characteristics of beef muscles to more fully realize their value research has recently been conducted. In establishment this information would aid the processor as well as on the inherent properties of each muscle preparation of new products depends. On each muscles additional information was collected including: name, origin, insertion, action, innervation, as well as supply of blood. In the understanding of muscular as well as skeletal anatomy this is included to assist.

dry: 9.6 lbs = 42.70 N,

(15)  Provide Table 4.2 from your group and graph the average values for Hunter “a” values over the time period (in excel or on graph paper) from oxygen permeable film side and Petri dish side and indicate how many minutes were needed for each sample to completely “bloom”. Explain which pigment form was predominant at each stage of your graph for each surface).

After vacuum packaging, what color changes happened and why did the color change over the 24 hours? Was the color change different on the two surfaces? What was the final pigment form(s)?  Was there was a difference due to prior oxygen exposure (film surface or petri dish surface), why?

            According to the table as we see that when the time is 0 the visual color is red color with white marbling. After 10 minutes the visual color or main pigment has brighter red color than before as we also see the oxygen permeable film side. When the time exceeded to 20 minutes it is still red but brighter than the dish side of petri. After thirty minutes the color is little darker red as well as when it reaches to forty minutes no visible changes occur it is same as above.

            After the vacuum packaging when we observed at 25 minutes the pigment color is dark red with some traces of brown. When we observed the same after 24 hours then inside the reddish it is brown in the middle surrounding the brown big circle. The reason for this is that from the air oxygen reacts with pigments of meat to form a red color bright on the surface of ground beef purchased that is mostly seen in the supermarket. Due to the lack of oxygen the interior of the meat might be grayish-brown penetrating below the surface.

(10) Provide Table 4.3 and discuss your observations (again make specific comparisons where possible) and provide scientific reasons for what you saw or for what was expected.  Also, discuss advantages and disadvantages of high oxygen modified atmosphere packaging for ground beef (include a few references to support your discussion)

Table 4.3: Effect of various packaging and meat qulity on beef color.

(5)           6.             Beef cooked to “rare” can still bloom (turn redder when exposed to oxygen)? Why?

When the meat is exposed to oxygen, over a span of 10 to 20 minutes it will turn red gradually as the oxygen absorbs by myoglobin. If it has been exposed to nitrites then it remain pinkish-red while for meat cooking it is possible.  In meat the myoglobin is the protein that is used to store oxygen in the muscles. To its cousin it’s very similar, hemoglobin, in the red blood cell used to store oxygen. For the continual usage this oxygen store is essential for muscles. All through the cooking it is possible for meat to remain pinkish-red when it exposed to the nitrites. By binding the molecule of carbon monoxide to generate the met myoglobin, for packager’s it is even possible, through means of artificial.

BONUS: (2.5 pts)

A novel way to cook meat is called a “Pitchfork Fondue” whereby beef steaks are cooked in hot oil at 200C for 3-4 minutes.  Compared to broiling at 200C, which method should provide faster cooking?  Why?  What meat cuts would be best suited to the “Pitchfork Fondue” method?

Pitchfork Fondue method is very suited for the best meat cuts. Pitchfork Fondue is a western cookout. People have strong opinion it’s a divisive food. Cut, preparation, method of cooking as well as serving are all up for debate. Everyone has their own favorite method- by oiling some swear the steak not the pan, on a grill rely on others, in a pan many people sear the steak before transferring it to the oven, on a high heat others quickly fry before turning down to medium.

References of compare specific treatments that vary in only one property.

Wezemael, L. V., Smet, S. D., Ueland, Ø, & Verbeke, W. (2014). Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics. Meat Science, 97(3), 310-315. doi:10.1016/j.meatsci.2013.07.029

Hiskey, D. (2011, feb 21). Today I Found out. Retrieved from http://www.todayifoundout.com/index.php/2011/02/why-red-meat-turns-brown-when-cooked/

The London Glutton. (2015). Steak help. Retrieved from https://www.chefsteps.com/forum/posts/steak-help