Impact of Crust Creation on Techno-Functional and Organoleptic Properties of Meat with Different Fat Contents
Abstract
:1. Introduction
2. Materials and Methods
2.1. Material
2.2. Method
2.2.1. Experimental Design
2.2.2. Texture Measurement
2.2.3. Colour Measurement
2.2.4. Determination of Cooking Loss
2.2.5. Determination of pH
2.2.6. Determination of Water-Holding Capacity and Fattiness
2.2.7. Sensory Analysis
2.2.8. Statistical Analysis
3. Results
3.1. Texture
3.2. Colour
3.3. Cooking Loss, pH, WHC—Fattiness
3.4. Sensory Attributes
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Study | Material | Methods | Findings |
---|---|---|---|
Kilic et al., 2023 [7] | Beef muscles (M. Longissimus thoracis et lumborum) were purchased from Erzurum Meat Combine. M. Longissimus thoracis et lumborum muscles obtained from three different male cattle of the same race, gender, and age at 24 h after slaughter. | Sealing on a griddle pan until 250 °C meat surface temperature, then until 20, 30, or 40 °C internal temperatures. (Control was not sealed.) After the sealing process, the samples were baked in an oven at 180 °C until 71 °C internal temperature. | The high cooking loss and greater rate of protein denaturation observed in the sealed samples suggested that sealing may not be a way to make the meat juicier. Moderate sealing reduced the hardness of the meat. The sensory evaluation showed that the general acceptability of the longer sealed samples was higher because of the appearance change caused by the Maillard reaction. |
Barber and Broz, 2011 [8] | Four cuts of rib eye beef steaks from the rib primal taken from the same primal with a nearly identical ratio of fat to lean. | Heat treatment at 205 °C in electric oven for 10 min. The searing pan was heated for 5 min at the burner’s highest setting, then meat slices were heat treated on the pan for 10 s per side. | Searing improved the flavour and caused browning through the Maillard reaction. But flavorful juices were not preserved, the cooking loss increased. |
Asido et al., 2024 [9] | Ground turkey and entrecote from commercial stores and kept at −80 °C until use. | Heat treatment on an electric stove to 180 °C. The cuts were placed on the pan without oil and fried for 3 min exactly per side or were microwave treated at 800 W for 1 min. Internal temperature reached 70 °C. | The crust, as a semi-natural antioxidant, reduced lipid peroxidation and possibly extended shelf life. |
Kondjoyan et al., 2016 [10] | Longissimus thoracis muscles (ribeye or loin eye) taken from carcasses of 18-month-old heifers immediately after slaughter aged for 12 days under vacuum-packing and stored at −20 °C. | Heat treatment with 160, 190, 225, or 260 °C air temperature during 20, 30, 60, and 90 min cooking times. | Less heterocyclic aromatic amines form in coloured crusts developing on the surface of meat pieces than in meat slices. |
Wang et al., 2021 [11] | Pork legs with moderate fat from 10 pig carcasses (100–120 kg live weight, about ten months of age and 24 h post-mortem). | Frying at 150, 175, 200, 225, and 250 °C during 0.5, 1.0, 1.5, 2.0, and 2.5 min. | L* decreased, a*, b*, and amount of heterocyclic aromatic amine content increased with increased frying temperature and time. |
Okpala et al., 2023 [12] | Pork neck (collar). | Marination then oven-grilling at 180 °C during 5 min. Internal temperature reached 75 °C. | Marination after heat treatment had an effect on chemical components, pH, colour, and texture. |
Slaughtering | with full bleeding slaughtering technology |
Cooling | 1 day to below 8 °C core temperature |
Cutting, deboning, vacuum-packaging, and cooling | 1 day, technologies below 12 °C, cooling below 4 °C core temperature |
Resting before baking | until 20 °C surface temperature and 14 °C core temperature |
Crust forming before cooking | in non-stick pan on sunflower oil, which had a temperature of 230 °C at the start of crusting:
|
Cooking | in tray covered with aluminum foil, in the oven with air-mix mode at 200 °C for 40 min |
Crust forming after cooking | in non-stick pan on sunflower oil, which had a temperature of 230 °C at the start of crusting:
|
Dependent Variants | Factor | MANOVA Result | |
---|---|---|---|
Wilks’ Lambda | p Value | ||
Texture attributes | Meat type | 0.322 | <0.001 |
Treatment | 0.386 | <0.001 | |
Interaction | 0.367 | <0.001 | |
Colour parameters | Meat type | 0.617 | <0.001 |
Treatment | 0.277 | <0.001 | |
Interaction | 0.499 | <0.001 | |
Cooking loss, pH, WHC—fattiness | Meat type | 0.549 | 0.004 |
Treatment | 0.196 | <0.001 | |
Interaction | 0.442 | 0.005 | |
Sensory properties | Meat type | 0.617 | <0.001 |
Treatment | 0.671 | <0.001 | |
Interaction | 0.608 | <0.001 |
Sensory Attribute | Meat Part | Treatment | Mean | Std. Deviation |
---|---|---|---|---|
Smell preference [-] | tenderloin | without crust | 5.57 | 2.37 |
crust before cooking | 4.15 | 2.60 | ||
crust after cooking | 5.80 | 2.67 | ||
collar | without crust | 3.13 | 1.65 | |
crust before cooking | 4.90 | 2.86 | ||
crust after cooking | 5.92 | 2.45 | ||
Colour preference [-] | tenderloin | without crust | 4.08 | 2.31 |
crust before cooking | 5.07 | 2.22 | ||
crust after cooking | 3.07 | 2.16 | ||
collar | without crust | 6.52 | 2.27 | |
crust before cooking | 5.30 | 2.79 | ||
crust after cooking | 6.88 | 2.53 | ||
Texture preference [-] | tenderloin | without crust | 3.97 | 2.20 |
crust before cooking | 7.35 | 2.25 | ||
crust after cooking | 4.08 | 2.30 | ||
collar | without crust | 6.82 | 2.08 | |
crust before cooking | 8.57 | 2.40 | ||
crust after cooking | 6.30 | 2.71 | ||
Fattiness preference [-] | tenderloin | without crust | 5.27 | 2.93 |
crust before cooking | 3.87 | 2.17 | ||
crust after cooking | 5.98 | 2.83 | ||
collar | without crust | 5.77 | 2.84 | |
crust before cooking | 7.62 | 3.00 | ||
crust after cooking | 7.22 | 2.42 | ||
Taste preference [-] | tenderloin | without crust | 6.67 | 2.38 |
crust before cooking | 7.07 | 2.65 | ||
crust after cooking | 7.22 | 2.78 | ||
collar | without crust | 5.98 | 3.27 | |
crust before cooking | 4.13 | 2.12 | ||
crust after cooking | 6.27 | 2.79 | ||
Overall characteristics [-] | tenderloin | without crust | 8.48 | 1.81 |
crust before cooking | 8.60 | 2.21 | ||
crust after cooking | 6.98 | 1.89 | ||
collar | without crust | 5.40 | 2.40 | |
crust before cooking | 9.08 | 1.88 | ||
crust after cooking | 8.12 | 2.33 |
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Csurka, T.; Hidas, K.I.; Boros, A.; Belák, B.B.; Hajnal, I.M.; Pásztor-Huszár, K.; Friedrich, L.F.; Hitka, G.; Varga-Tóth, A. Impact of Crust Creation on Techno-Functional and Organoleptic Properties of Meat with Different Fat Contents. Appl. Sci. 2025, 15, 3647. https://doi.org/10.3390/app15073647
Csurka T, Hidas KI, Boros A, Belák BB, Hajnal IM, Pásztor-Huszár K, Friedrich LF, Hitka G, Varga-Tóth A. Impact of Crust Creation on Techno-Functional and Organoleptic Properties of Meat with Different Fat Contents. Applied Sciences. 2025; 15(7):3647. https://doi.org/10.3390/app15073647
Chicago/Turabian StyleCsurka, Tamás, Karina Ilona Hidas, Anikó Boros, Bertold Botond Belák, István Márk Hajnal, Klára Pásztor-Huszár, László Ferenc Friedrich, Géza Hitka, and Adrienn Varga-Tóth. 2025. "Impact of Crust Creation on Techno-Functional and Organoleptic Properties of Meat with Different Fat Contents" Applied Sciences 15, no. 7: 3647. https://doi.org/10.3390/app15073647
APA StyleCsurka, T., Hidas, K. I., Boros, A., Belák, B. B., Hajnal, I. M., Pásztor-Huszár, K., Friedrich, L. F., Hitka, G., & Varga-Tóth, A. (2025). Impact of Crust Creation on Techno-Functional and Organoleptic Properties of Meat with Different Fat Contents. Applied Sciences, 15(7), 3647. https://doi.org/10.3390/app15073647