Determination of optimum oven cooking procedures for lean beef products

In order to determine optimum oven cooking procedures for lean beef, the effects of searing at 232 or 260 degrees C for 0, 10, 20 or 30 min, and roasting at 160 or 135 degrees C on semimembranosus (SM) and longissimus lumborum (LL) muscles were evaluated. In addition, the optimum determined cooking method (oven-seared for 10 min at 232 degrees C and roasted at 135 degrees C) was applied to SM roasts varying in weight from 0.5 to 2.5 kg. Mainly, SM muscles seared for 0 or 10 min at 232 degrees C followed by roast at 135 degrees C had lower cooking loss, higher external browning color, more uniform internal color, and were more tender and flavorful (P < 0.05). Roast weights >= 1 kg had lesser cooking loss, more uniform internal color and tender compared to 0.5 kg (P < 0.05). Consequently, roasting at low temperature without searing is the recommended oven cooking procedure; with best response from muscle roast weight >= 1 kg.