Abstract

In order to determine optimum oven cooking procedures for lean beef, the effects of searing at 232 or 260°C for 0, 10, 20 or 30 min, and roasting at 160 or 135°C on semimembranosus ( SM ) and longissimus lumborum ( LL ) muscles were evaluated. In addition, the optimum determined cooking method (oven‐seared for 10 min at 232°C and roasted at 135°C) was applied to SM roasts varying in weight from 0.5 to 2.5 kg. Mainly, SM muscles seared for 0 or 10 min at 232°C followed by roast at 135°C had lower cooking loss, higher external browning color, more uniform internal color, and were more tender and flavorful ( P < 0.05). Roast weights ≥1 kg had lesser cooking loss, more uniform internal color and tender compared to 0.5 kg ( P < 0.05). Consequently, roasting at low temperature without searing is the recommended oven cooking procedure; with best response from muscle roast weight ≥1 kg.

In order to determine the effects of searing at 232 or 260°C for 0, 10, 20 or 30 min, and roasting at 160 or 135° on semimembranosus and longissimus lumborum muscles were evaluated. Roasting at low temperature without searing is the recommended oven cooking procedure; with best response from muscle roast weight ≥1 kg.