Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures

A CVap steam generation oven was compared with a Blodgett convection oven to examine effects on yields, cooked color, tenderness, and sensory traits of beef Longissimus lumborum (LL), Deep pectoralis (DP), and Biceps femoris (BF) muscles cooked to 1 of 3 temperatures (65.6, 71.1, or 76.7 °C). Four roasts were cooked in the CVap for a constant time, and 2 roasts were cooked in the Blodgett until they reached target temperatures (3 replications). Cooking yields were higher (P < 0.05) for BF and LL roasts in the CVap. Slice shear force (SSF) for BF roasts was lowest (P < 0.05) in the CVap but lowest (P < 0.05) for DP roasts in the Blodgett. No oven effect (P > 0.05) was found for LL roasts. Sensory tenderness for BF roasts in the CVap was higher (P < 0.05) than those in the Blodgett. Juiciness was higher (P < 0.05) for LL roasts in the Blodgett. The CVap oven offers some tenderization (BF) and cooking yield advantages (BF and DP) over forced-air convection cooking.

► A CVap moisture oven increased yields of muscles compared to a convection oven.
► Tenderness of Deep Pectoralis muscles 76.7 °C was improved by CVap cooking.
► Cooking method does not affect tenderness and cooking yield of Longissimus roasts.