Effects of dry heat cookery method on beef strip loin steaks of two quality grades following sous vide preparation

The objective of this study was to determine the influence of dry-heat cookery method on beef flavor development in strip loin steaks from 2 USDA quality grades following sous vide preparation. Beef strip loins were selected from 2 USDA quality grades: upper 2/3 Choice (Modest00–Moderate100) and Select (Slight00–Slight100 marbling, n= 20/grade). Following 21 d of wet aging, strip loins were fabricated into 2.54-cm thick-steaks and randomly assigned to one of 4 dryheat cookery methods: charbroiler grill (CHAR), clamshell grill (CLAM), convection oven (OVEN), and salamander broiler (SALA). Prior to untrained consumer panel and volatile compound analysis via gas chromatography-mass spectrometry, steaks were cooked under sous vide conditions for 1.5 h, then finished on the assigned cookery method. There were no cooking method × quality grade interactions (P≥ 0.076) for all consumer traits evaluated. Overall, SALA steaks received higher (P< 0.05) ratings by consumers than CLAM steaks for all palatability traits. OVEN steaks had greater scores (P< 0.05) than CLAM steaks for juiciness, tenderness, and overall liking but were similar to CLAM steaks (P> 0.05) for flavor. CHAR steaks were similar (P> 0.05) to CLAM steaks for flavor but were rated higher (P< 0.05) for tenderness, juiciness, and overall liking. Steaks cooked using the OVEN method produced a greater concentration of lipid-derived volatiles, such as alcohols, aldehydes, and carboxylic acids. In direct contrast, CHAR steaks produced a higher concentration of pyrazines and Strecker aldehydes, which are derived from theMaillard reaction. These data indicate that cookery method, and therefore heat transfer method, has a substantially stronger influence on consumer ratings and flavor development than USDA quality grade in this study when steaks are prepared using sous vide methods.