Effects of Post–cooking Sample Temperature on Sensory and Shear Analysis of Beef Steaks

The effect of post‐cooking beef sample temperatures of 22°C (room temperature) and 50°C on sensory and shear analyses was determined. Oven roasted beef bottom round steak sample cores (1.88 cm) were halved, with one‐half being maintained at room temperature and the other at 50°C. A calibrated double boiler‐hot plate system was used to accurately control sample temperature. Six trained sensory panelists rated all samples on 7‐point rating scales for flavor, initial juiciness, sustained juiciness, initial tenderness and overall tenderness. Warner‐Bratzler shear determinations were also obtained. Samples held at 50°C had significantly higher flavor (P < 0.01), initial tenderness (P < 0.01) and overall tenderness (P < 0.02) values. Initial juiciness was significantly lower (P < 0.01) for the 50°C samples, while no significant differences in sustained juiciness were detected. Shear values were significantly lower (P < 0.01) for samples held at 50°C. Differences in sensory ratings due to post‐cooking sample temperature variation are greatest for initially perceived characteristics such as flavor, initial juiciness and initial tenderness.