@article{HUANG2024, 
author = {Kaizheng HUANG and Xiang LI and Can OUYANG and Zhenhua ZHU and Guangsen TONG and Bowen ZAN and Yalan XIAO and Yufeng LI},
title = {Effect of Cooking Time on the Quality of Shredded Beef under Different Cooking Methods},
year = {2024},
journal = {Meat Research},
volume = {38},
number = {11},
pages = {28-33},
keywords = {shredded beef, cooking methods, cooking time, eating quality, industrialization of Sichuan cuisine},
url = {https://www.sciopen.com/article/10.7506/rlyj1001-8123-20240417-087},
doi = {10.7506/rlyj1001-8123-20240417-087},
abstract = {To investigate the effects of cooking methods and time on the eating quality of shredded beef (8 cm × 0.4 cm ×0.4 cm), the sensory characteristics, cooking loss rate, texture, chromatic value (brightness value (L*), redness value (a*) and yellowness value (b*)), energy value and nutritional composition of shredded beef treated with different cooking methods and time: stir frying at 130 ℃ (2, 3, 4 and 5 min), deep frying at 160 ℃ (2, 2.5, 3 and 3.5 min), and air frying at 190 ℃ (6, 8, 10 and 12 min) were determined. The results showed that with the increase in cooking time, the cooking loss rate, hardness, chewiness, stickiness, and energy value gradually increased, while the L* continued to decrease. Sensory scores, a*, b* and protein content first increased and then decreased. Furthermore, through clustering analysis, it was found that the quality of shredded beef cooked by air frying for 8 min was similar to that of traditional stir frying for 3 min, but the sensory score was not so high. The quality of shredded beef cooked by deep frying for 3 min was similar to that of traditional stir frying for 4 min, but the former had higher a*, better sensory quality and increased nutrient content and exhibited a 25% reduction in cooking time. Therefore, deep frying shredded beef at 160 ℃ for 3 min can achieve the same effect as traditional stir frying, obtaining good sensory quality while improving production efficiency.}
}