اثر پخت و پز بر روی نیروی برشی وارنر برتزلر عضلات گوشت گاو مختلف

The aim of this study was to evaluate the effect of oven, griddle plate and water bath cooking on the WBSF values and % cooking loss for longissimus thoracis (LT), semitendinosus (ST), semimenbranosus (SM) and biceps femoris (BF), of Aberdeen-Angus steers. Similar effect of cooking methods on WBSF values were observed for LT, SM and BF steaks. The highest values were observed in oven whereas the lowest were obtained in griddle plate. For ST steaks significant differences of WBSF values were obtained between oven (with the highest value) and the other two methods. Moreover, the cooking methods studied presented differences in the coefficients of variation of WBSF values, which also were different according to the type of muscle for each cooking method. Oven cooking resulted in the highest cooking losses in all muscles.