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| Effect of Different Cooking Methods on the Quality of Beef Ribeye Steaks |
| FU Jiale, Lü Jiachen, DI Qiqi, BI Jingran, HOU Hongman, ZHANG Gongliang |
| School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China |
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Abstract To investigate the effect of different cooking methods on the eating quality of beef ribeye steaks, beef boiled at 1800 W for 10 min, stir-fried at 1 200 W for 80 s or pan-fried at 160 ℃ for 6 min was evaluated for sensory characteristics, cooking loss rate, pH, texture properties, color parameters (brightness value (L*), redness value (a*), and yellowness value (b*)), crude protein content, crude fat content, moisture content, and electronic nose (E-nose) response. The results showed that the cooking loss rate, pH, fat content, protein content and moisture content of pan-fried beef were 22.56%, 5.58, 11.92%, 34.75% and 66.55% respectively. The sensory scores for taste, flavor, color, texture and overall acceptance were 18.30, 18.61, 15.36, 18.86 and 17.76, respectively. The texture parameters hardness, springiness, cohesiveness, gumminess and chewiness were 862.64 g, 1.04 mm, 0.81, 698.49 N and 738.42 mJ, respectively. The L*, a* and b* were 43.23, 7.97 and 16.34, respectively. Each of the 10 E-nose sensors had different responses for volatile components from the differently cooked meat samples. Compared with boiled or stir-fried beef, pan-fried beef presented significant differences in terms of cooking loss rate, pH, texture, color parameters, moisture content, protein content, and had higher overall acceptance, proximate composition contents, L*, a*, and b*, and the W1S, W1W, and W2S exhibited significantly higher response for pan-fried beef. Therefore, the use of pan-frying resulted in better eating quality of cooked beef ribeye steaks and better met the requirements for cooking beef ribeye steaks.
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2025, Vol. 39 
