Sensory Scores and Shear Force Values for Beef Roasts Cooked Either Before or After Chilling

Sensory and physical characteristics were determined on beef semimembranosus and semitendinosus muscles removed and cooked either 1.5 hr post‐exsanguination or after 7 days of chilling by either steam, hot water vat or convectional electric cookery. The effects of cookery method on sensory and physical characteristics were not statistically significant (P > 0.01). Hot‐boned roasts from both muscles served as cubes had higher shear force values, higher amounts of connective tissue (sensory panel), and lower tenderness and higher juiciness scores than cold‐boned cooked roasts. However, no differences in sensory characteristics were found between hot‐and cold‐boned cooked semitendinosus roats evaluated in a thinly sliced form. These results suggest that acceptable tenderness in beef roasts cooked hot‐boned may be achieved when the product is used in a thinly‐sliced or similar form.