## 1 Introduction
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**Study** & **Material** & **Methods** & **Findings** \\ \hline \multirow{8}{*}{[PERSON] et al., 2023 [7]} & \multirow{8}{*}{Beef muscles (M. _Longissimus_ _thoracis et lumborum_) were purchased from Erzurum Meat} & \multirow{8}{*}{Sealing on a griddle pan until 250 \({}^{\circ}\)C meat surface temperature, then until 20, 30, or 40 \({}^{\circ}\)C internal temperatures. (Control was not sealed.) After the scaling process, the same race, gender, and age at 24 h after slaughter.} & \multirow{8}{*}{The high cooking loss and greater rate of protein denaturation observed in the sealed samples suggested that sealing may not be a way to make the meat juicter. Moderate sealing reduced the hardness of the meat. The sensory evaluation showed that the general acceptability of the longer sealed samples was higher because of the appearance change caused by the Maillard reaction.} & \multirow{8}{*}{Searing improved the flavour and caused browning through the Maillard reaction.} & \multirow{8}{*}{Searing through the Maillard reaction. But flavorful juices were not preserved, the cooking loss increased.} \\ \cline{1-1} \cline{3-3}  & & & Heat treatment at 205 \({}^{\circ}\)C in electric oven for 10 min. The searing pan was heated for 5 min at the burner’s highest setting, then meat slices were heat treated on the pan for 10 s per side. & \multirow{8}{*}{Searing improved the flavour and caused browning through the Maillard reaction. But flavorful juices were not preserved, the cooking loss increased.} \\ \cline{1-1} \cline{3-3}  & & & Heat treatment on an electric stove to 180 \({}^{\circ}\)C. The cuts were placed on the pan without oil and fried for 3 min exactly per side or were microwave treated at 800 W for 1 min. Internal temperature reached 70 \({}^{\circ}\)C. & \multirow{8}{*}{The crust, as a semi-natural antioxidant, reduced lipid peroxidation and possibly extended shelf life.} \\ \cline{1-1} \cline{3-3}  & & & Heat treatment with 160, 190, 225, immediately after slaughter aged for 12 days under vacuum-packing and stored at \(-\)20 \({}^{\circ}\)C. & \multirow{8}{*}{Less heterocyclic aromatic amines for 20, 30, 60, and 90 min cooking times.} & \multirow{8}{*}{The crust, as a semi-natural antioxidant, reduced lipid peroxidation and possibly extended shelf life.} \\ \cline{1-1} \cline{3-3}  & & & & \\ \hline \multirow{8}{*}{[PERSON] et al., 2021 [11]} & \multirow{8}{*}{Park legs with moderate fat from 10 pig carcasses (100-120 kg live weight, about ten months of age and 24 h post-mortem).} & \multirow{8}{*}{Frying at 150, 175, 200, 225, and 250 \({}^{\circ}\)C during 0.5, 1.0, 1.5, 2.0, and 2.5 min.} & \multirow{8}{*}{\
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Table 1: Summary of previous studies. This study investigates, from a practical perspective, the impact of meat type and crusting methods on both the quality of the meat and the characteristics of the crust formed. The aim of the present study is to investigate the effect of fat content (collar--fatty; tenderloin--lean) and crust formation method (crusting before cooking, crusting after cooking, and cooking without crust formation) on various techno-functional properties (texture, colour, cooking loss, pH, and water-holding capacity), as well as the sensory attributes of the meat cuts used. The novelty of the study is that no study has yet compared the effect of crust formation in the fatty and lean meat parts of the same animals, and previous research has not compared what occurs when the order of technologies (crusting, cooking) is changed.