Tenderness and cooking characteristics of beef cooked by electric belt grill, forced-air convection oven, or electric broiler

K-REx Repository

Show simple item record

dc.contributor.author Lawrence, T.E.
dc.contributor.author King, D.A.
dc.contributor.author Obuz, E.
dc.contributor.author Yancey, E.J.
dc.contributor.author Dikeman, Michael E.
dc.date.accessioned 2010-08-06T20:04:41Z
dc.date.available 2010-08-06T20:04:41Z
dc.date.issued 2010-08-06T20:04:41Z
dc.identifier.uri http://hdl.handle.net/2097/4506
dc.description.abstract We used an electric belt grill, a forced-air convection oven, and an electric broiler to cook 170 bottom round, 142 brisket, 177 top sirloin, 176 strip loin, and 136 eye of round steaks from USDA Select carcasses to determine the effects of cooking method and muscle on shear force values, cooking traits, and repeatability of duplicate measurements. All cooking treatments allowed differences to be detected (P<0.05) in Warner-Bratzler shear force, although the differences were inconsistent. Shear force values of strip steaks and eye of round steaks were similar across cooking treatments; however, shear force values of bottom round, brisket, and top sirloin steaks were different (P<0.05) among cooking treatments. Based on poor repeatability, shear force values for top sirloin steaks appear unreliable. Poor repeatability for shear force values from steaks cooked by the forced-air convection oven are a result of drastic temperature changes that occur when the doors are opened to remove steaks. We do not recommend using a forced-air convection oven to test treatment effects on shear force values when cooking multiple steaks simultaneously. Belt grill cooking resulted in the highest shear force repeatability R = 0.07 to 0.89) of strip steaks. Electric broiling resulted in acceptable R = 0.60) repeatability of shear force measurements for all classes of steaks. The electric broiler and electric belt grill are both satisfactory cooking methods when measuring shear force of bottom round, brisket, strip loin, and eye of round steaks. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen’s Day, 2001 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 01-318-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 873 en_US
dc.subject Beef en_US
dc.subject Cooking en_US
dc.subject Repeatability en_US
dc.subject Tenderness en_US
dc.title Tenderness and cooking characteristics of beef cooked by electric belt grill, forced-air convection oven, or electric broiler en_US
dc.type Conference paper en_US
dc.date.published 2001 en_US
dc.citation.epage 51 en_US
dc.citation.spage 47 en_US
dc.description.conference Cattlemen's Day, 2001, Kansas State University, Manhattan, KS, March 2, 2001 en_US
dc.contributor.authoreid mdikeman en_US


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search K-REx


Advanced Search

Browse

My Account

Statistics








Center for the

Advancement of Digital

Scholarship

118 Hale Library

Manhattan KS 66506


(785) 532-7444

cads@k-state.edu