Effect of resting time on beef roast moisture retention and palatability

Abstract

This study evaluated the effects of different resting periods (0, 8 and 13 min) on moisture retention and palatability of beef roasts. Resting losses were higher for roasts rested for 8 and 13 min than for roasts that were not rested. In contrast, the unrested roasts had higher slicing losses compared to the roasts rested for 8 and 13 min. No differences in resting or slicing losses were found between roasts rested for 8 and 13 min. Total moisture losses (resting plus slicing) were similar among unrested and 8 and 13-min rested roasts. Similarly, no differences in external and internal appearance, moisture and fat contents or sensory attributes were found among unrested and rested roasts. Hence, resting beef roasts provided no significant palatability benefits and, for convenience, consumers may forego this practice without detriment to eating quality.