Cooking Loss and Objective Texture Parameters

Cooking loss and texture parameters were evaluated based upon methods outlined in a previous publication (Honikel, 1998). To assess the cooking loss, each sample was weighed before and after SV or OV cooking, and expressed as a percentage of cooking loss. SV and OV cooked samples were placed in a closed polyethylene bags and cooled in an ice-slurry, and then held at 4°C until Warner-Bratzler shear force (WBS) analysis. Samples (at least 6 cores; 1.27 cm diameter) were removed parallel to the muscle fiber orientation. WBS values were determined using an Intron Universal Testing Machine (Model 1011, Instron Corp., Canton, MA), the crosshead speed of the blade was operated 200 mm/min (American Meat Science Association, 2015). Cooked samples were cut into 2.0 × 2.0 × 1.5 cm, and then used for the texture profile analysis (TPA) using a TMS-touch texture analyzer (Food Technology Corp., Sterling, VA). The probe conditions and texture parameters were based on the method outlined by Bourne (1978).