Relationships of Free and Bound Water to Subjective Scores for Juiciness and Softness and to Changes in Weight and Dimensions of Steaks from Two Beef Muscles During Cookinga

SUMMARY Free and bound water were determined by a modified hydraulic‐press method in raw and cooked steaks from two beef muscles, longissimus dorsi (LD) and biceps femoris (BF). One‐inch steaks from each muscle were cooked to final internal temperatures of either 61, 68, 74, or 80°C. LD and BF had similar percentages of free and bound water in raw steaks and in steaks cooked to either 61 or 68°C. LD contained a higher percentage of free water at 74 and 80°C. Losses of free and bound water and weight were evident at each increase of temperature. Dimensional measurements made on steaks at different temperatures indicated that LD became shorter, wider, and thinner and BF became longer, narrower, and thinner at 61, 68, and 74°C. A large percent of the total change in either free and bound water or in dimensions of steaks occurred between 74 and 80°C. Subjective scores for juiciness and softness indicated drier and harder meat at each increase of temperature. Scores for softness to tongue and cheek were more consistently correlated with free water than any other subjective measure. Possible relationships between the changes brought about by cooking were discussed.