Masters Theses

Date of Award

8-1971

Degree Type

Thesis

Degree Name

Master of Science

Major

Animal Husbandry

Major Professor

Curtis C. Melton

Committee Members

W. R. Backus, M. R. Johnston

Abstract

Beef round and pork loin steaks were mechanically and enzymatically tenderized and treated with either 0, 5, 10, 15, or 20 percent batter levels. Steaks were cooked by open grill and deep fat frying methods. Chemical composition was determined by proximate analysis and organoleptic characteristics evaluated by taste panelists. Both beef and pork steaks tended to have higher cooking losses as battering levels were increased; however, steaks of both species with no coating had the greatest cooking losses. Little variation of either fat or ash content was observed in uncooked and cooked steaks of both species. Moisture content generally increased with increases in battering level in both cooked and uncooked steaks of both species. Water absorption by vegetable gums in the batter apparently contributed to water retention in the cooked steaks of both species. Protein content was highest in the unbattered steaks of both species when compared to all levels of battering. The addition of high carbohydrate low protein batters to steaks apparently was responsible for lower protein percentages in battered steaks. Trends of flavor and tenderness scores were similar to those of overall preference scores for both species. The appearance scores of cooked and uncooked steaks of both species showed no specific trends. Overall preference scores of both grilled and deep fat fried beef steaks were "significantly higher (P < .05) for battered steaks than for non battered steaks. No differences were observed among steaks receiving different levels of batter. Grilled pork loin steaks with the 15 percent level of battering received a significantly higher overall preference score than other batter coated steaks. All batter levels of deep fat fried loin steaks were significantly higher (P < .05) in preference score than non battered steaks. Under the conditions of this study, battering of mechanically and enzymatically tenderized beef and pork steaks from cow and sow carcasses appears to offer an acceptable method of improving consumer acceptability of these lower grade meats.

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