Effect of Different Thicknesses on Colour and Textural Characteristics of Beef Cooked with Ohmic and Conventional Method
Abstract
The effect of different thicknesses (2.5, 4 and 5 cm) in cooking methods of ohmic and conventional on colour and textural attributes of beef was investigated in this study. At ohmic cooking three different voltage gradient (30, 50 and 70 V) was also used. Significant differences were found between the colour and majority of texture values of raw and cooked meat samples in both ohmic and conventional cooking methods (P<0.05). At ohmic cooking, while there was no significant effect on the color values of 4 cm thick beef samples with the voltage gradient increment (P˃0.05), a significant effect was observed on the color values of 2.5 cm and 5 cm thick beef samples (P˂0.05). The voltage gradient increment caused to obtain lower L, a, b values of 2.5 cm and 5 cm thick beef samples. At conventional cooking process, beef thickness did not affect “a” value significantly (P˃0.05) but it affected L and b values significantly (P˂0.05). Beef thickness affected significantly hardness, chewiness and gumminess values however cohesiveness, springiness and resilience values of the majority of samples were not affected significantly by the increase of beef thickness for both cooking methods. In this study, ohmic cooked beef samples showed lighter surface colour but also browner and more uniform colour compared to conventionally cooked samples while texture profile values of hardness, chewiness and gumminess in conventionally cooked samples were higher those of ohmically cooked samples.
Keywords
ohmic , conventional cooking , beef thickness , voltage gradient
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