How to Make Beef Protein Shakes for Maximum Nutrition and Taste

Abstract Summary

Objective: To investigate the impact of various cooking methods on the physicochemical properties, protein composition, and sensory attributes of beef, with implications for the preparation of beef protein shakes.

Context: Understanding how different cooking techniques affect beef's nutritional and sensory qualities is essential for optimizing its use in protein supplements, such as beef protein shakes.

Methods Used

Approach: The study examined the effects of five cooking methods—boiling, steaming, grilling, microwaving, and superheated steaming—on beef's proximate composition, pH, color, cooking loss, texture, and protein profile.

Data Collection: Analyses included measurements of moisture, protein, fat, and ash content, pH levels, color parameters, cooking loss percentages, textural properties (hardness, chewiness), and protein composition through SDS-PAGE.

Researchers' Summary of Findings

  • Proximate Composition: Cooking methods significantly influenced the moisture and fat content of beef samples, with boiling and steaming retaining higher moisture levels compared to grilling and microwaving.
  • pH and Color: Variations in pH and color parameters were observed across different cooking techniques, affecting the visual appeal and potential flavor profile of the beef.
  • Cooking Loss: Grilling and microwaving resulted in higher cooking losses, indicating greater moisture and nutrient depletion, which could impact the nutritional value of beef protein shakes.
  • Texture: Textural properties such as hardness and chewiness varied with cooking methods; for instance, superheated steaming produced beef with lower hardness, potentially enhancing the mouthfeel of beef protein shakes.
  • Protein Profile: SDS-PAGE analysis revealed that cooking methods altered the protein composition of beef, with potential implications for protein digestibility and bioavailability in shakes.

These findings suggest that selecting appropriate cooking methods is crucial for optimizing the nutritional and sensory qualities of beef used in protein shakes.

DOI: 10.3389/fnut.2022.1057457

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