Flavor Attributes and Microbial Levels of Fresh Beef Roasts Cooked With Varying Foodservice Methodology1

Effects of cooking rate, fat trim level, endpoint temperature, and postcooking holding time on the flavor and microbial population of beef roasts were evaluated when cooked in four types of ovens to develop cooking guidelines for foodservice. Desirable flavor notes were not affected by cooking rate or postcooking holding time. When cooked to any desired degree of doneness, only minimal levels of external fat were required to attain desirable flavor. Cooked temperature end‐point and oven type played the largest roles in flavor development. Production of flavor compounds associated with mouthfeel scores (metallic and astringent) can be controlled by management of cooking methodologies. Most microorganisms were destroyed during cooking, but increased fat trim levels produced higher aerobic plate counts, and endpoint temperatures in excess of 54.4C were required to assure adequate kill percentages. Of 192 roasts held after cooking for 8 h (54.4C), only four contained detectable C. perfringens.