scholarly journals The Thermophysical Properties of Beef Steaks of Varying Quality Grade and Thickness Cooked on Low and High Grill Surface Temperatures

2017 ◽  
Vol 1 (2) ◽  
pp. 95-95
Author(s):  
T. Gardner ◽  
J. F. Legako ◽  
S. Martini ◽  
K. Allen ◽  
H. Ban ◽  
...  
Keyword(s):  
Thermophysical Properties ◽  
Surface Temperatures ◽  
Quality Grade ◽  
Beef Steaks

scholarly journals Thermophysical Properties of Beef Steaks of Varying Thicknesses Cooked With Low and High Grill Surface Temperatures

2020 ◽  
Vol 4 (1) ◽  
Author(s):  
Chris Kerth ◽  
Heng Ban ◽  
Jerrad F. Legako ◽  
Karin Allen ◽  
Kelly R Vierck ◽  
...  
Keyword(s):  
Thermophysical Properties ◽  
Surface Temperatures ◽  
Beef Steaks

Proximate composition and energy content of beef steaks as influenced by USDA quality grade and degree of doneness

Meat Science ◽  
2011 ◽  
Vol 89 (2) ◽  
pp. 228-232 ◽  
Author(s):  
A.M. Smith ◽  
K.B. Harris ◽  
A.N. Haneklaus ◽  
J.W. Savell
Keyword(s):  
Proximate Composition ◽  
Energy Content ◽  
Quality Grade ◽  
Beef Steaks

scholarly journals Metabolomic Predictors for Flavor Potential of Beef Steaks Differing in Quality Grade, Aging Time, and Degree of Donenesss

2019 ◽  
Vol 3 (2) ◽  
pp. 120-120
Author(s):  
Z. M. Hicks ◽  
C. R. Kerth ◽  
K. R. Wall ◽  
D. H. Tucker ◽  
R. K. Miller
Keyword(s):  
Aging Time ◽  
Quality Grade ◽  
Beef Steaks

Tenderness Variations among Beef Steaks from Carcasses of the Same USDA Quality Grade

1979 ◽  
Vol 49 (1) ◽  
pp. 103-114 ◽  
Author(s):  
G. W. Davis ◽  
G. C. Smith ◽  
Z. L. Carpenter ◽  
T. R. Dutson ◽  
H. R. Cross
Keyword(s):  
Quality Grade ◽  
Beef Steaks

Impact of Pavement Thermophysical Properties on Surface Temperatures

2007 ◽  
Vol 19 (8) ◽  
pp. 683-690 ◽  
Author(s):  
Jooseng (Gavin) Gui ◽  
Patrick E. Phelan ◽  
Kamil E. Kaloush ◽  
Jay S. Golden
Keyword(s):  
Thermophysical Properties ◽  
Surface Temperatures

scholarly journals A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin

2020 ◽  
Vol 33 (8) ◽  
pp. 1339-1351
Author(s):  
Seung-Hoon Jwa ◽  
Yong-An Kim ◽  
Van-Ba Hoa ◽  
In-Ho Hwang
Keyword(s):  
Microbiological Quality ◽  
Flavor Compounds ◽  
Eating Quality ◽  
Low Grade ◽  
Overall Acceptability ◽  
Quality Grade ◽  
Beef Steaks ◽  
Sous Vide ◽  
Grade 3

Objective: It is well recognized that beef cuts from a low quality grade are usually associated with tougher, drier and less flavorful. Thus, the present study aimed at investigating the combined effects of postmortem ageing and sous vide (SV) cooking followed by oven roasting or blowtorching on the eating quality of low quality grade Hanwoo beef striploins.Methods: Hanwoo beef striploins (quality grade 3) obtained from 36 month-old Hanwoo steers were used, and the samples were chiller aged for 0 and 14 d at 4°C. After ageing, the samples were prepared into 2.5-cm steaks which were then SV cooked at 55°C for 5 h and then raised to 60°C for 1 h, and thereafter the SV-cooked the steaks were further roasted in oven for 20 min (SV+OV) or blowtorched (SV+TC) for 2 min. The cooked samples were analyzed for microbiological quality, browning index, Wanrner-Bratzler shear force (WBSF), aroma flavor compounds and sensory properties.Results: The SV cooking significantly reduced the WBSF values in beef samples (p<0.05). Blowtorching after SV cooking led to a browner surface of the beef steaks (p<0.05). The samples treated with SV+OV or SV+TC exhibited higher levels of Maillard reaction-derived aroma flavor compounds such as; pyrazines and sulfur-containing compounds compared to those just SV cooked. More especially, the SV+OV- or SV+TC- treated samples presented significantly higher flavor and overall acceptability scores compared to those just SV cooked (p<0.05). Ageing beef for 14 d significantly improved the tenderness by reducing the WBSF and increasing the tenderness scores.Conclusion: Thus, the combination of postmortem ageing and SV cooking followed by additional treatments (blowtorching or oven roasting) could be used to improve the eating quality especially tenderness and flavor as well as overall acceptability of low grade Hanwoo beef.

scholarly journals Metabolomic Predictors for Flavor Potential of Beef Steaks Differing in Quality Grade, Aging Time, and Degree of Donenesss

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
Z. M. Hicks ◽  
C. R. Kerth ◽  
K. R. Wall ◽  
D. H. Tucker ◽  
R. K. Miller
Keyword(s):  
Aging Time ◽  
High Performance ◽  
Hplc Analysis ◽  
Solid Phase ◽  
Lipid Fraction ◽  
Acetonitrile Solution ◽  
Processing Plant ◽  
Quality Grade ◽  
Beef Steaks ◽  
Strip Loin

ObjectivesThe objective of this project was to explore metabolomic predictors that could determine the potential of beef strip loin steaks differing in quality grade, aging time, and degree of doneness to develop positive flavors.Materials and MethodsUSDA Select (n = 18) and USDA Upper 2/3 Choice (n = 18) beef strip loins (IMPS 180) were collected from a processing plant. Loins were halved, and each half was wet aged for either 10 or 20 d in a cooler kept at 2°C. After aging, loins were cut into 2.54 cm steaks, individually vacuum packaged and stored in a freezer at –40°C. Prior to cooking steaks were thawed in a 4°C cooler for 12 to 24 h. Steaks were cooked on a flat top griddle set to 204.4°C (± 11.1°C) to one of three degrees of doneness: 63°C (medium rare), 71°C (medium) or 80°C (medium well). A six-member expert trained descriptive attribute panel was trained on 16 major attributes, 4 other attributes, and 3 texture attributes from the beef lexicon for 6 d prior to testing. Panelists were trained to scale each attribute on a sixteen-point intensity scale (0 = none, 15 = extremely intense). Panelists were served two random, representative cubes (1.3 cm × 1.3 cm × steak thickness) from each steak in a plastic souffle cup labeled with a random three-digit code. Panelists were seated in a breadbox-style booth under red lighting to eliminate degree of doneness bias. Portions from one raw steak from Quality Grade (QG) × aging combination from each loin was used for high performance liquid chromatography (HPLC) analysis. Samples were homogenized and extracted with a water/acetonitrile solution before being filtered. The lipid fraction was removed via solid phase extraction. Samples were then centrifuged and injected into the HPLC. Data was analyzed as a factorial arrangement of a completely randomized design.ResultsUSDA Choice steaks had more intense beef flavor identity, brown, roasted, fat-like, salty, sweet, sour, umami, buttery, and overall sweet flavors and were juicier and more tender compared to USDA Select steaks, which were more intense in metallic and bitter flavors (P < 0.05). Steaks aged for 20 d were juicer and more tender than 10-d aged steaks (P < 0.05). However, 20-d aged steaks also had more intense sour, liver-like, and musty earthy/humus flavors and a less intense brown flavor compared to 10 d aged steaks (P < 0.05). Steaks cooked to 80°C had more intense beef identity, brown, roasted, and umami flavors than steaks cooked to a lower degree of doneness (P < 0.05). Steaks cooked to either 63°C or 71°C had more intense bloody, metallic, and sour flavors and are juicier and more tender than steaks cooked to the higher degree of doneness (P < 0.05). The HPLC analysis of raw steak samples indicated a total of 54 compounds appeared in at least 80% of one treatment. Additionally, there were 2 peptides and 1 sugar that were significantly (P < 0.05) upregulated in the Choice, 20-d-aged strip loins. Additionally, 14 compounds were identified that were shared across all four QG × aging combinations. This included 11 peptides, 2 phospholipids, and 1 heterocyclic aromatic hydrocarbon.ConclusionThese compounds could be indications of the potential for steaks to form positive flavor attributes found in USDA Choice steaks and 20-d aged steaks as described by trained panel analysis.

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