Heat penetration patterns of outside round, loin strip and eye round muscles cooked by electric broiler, electric belt grill, or forced-air convection oven

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dc.contributor.author Obuz, E.
dc.contributor.author Yancey, E.J.
dc.contributor.author Lawrence, T.E.
dc.contributor.author King, D.A.
dc.contributor.author Dikeman, Michael E.
dc.date.accessioned 2010-08-06T20:11:34Z
dc.date.available 2010-08-06T20:11:34Z
dc.date.issued 2010-08-06T20:11:34Z
dc.identifier.uri http://hdl.handle.net/2097/4516
dc.description.abstract We used an electric belt grill, a forced air convection oven, and an electric broiler to cook steaks from three beef muscles; outside round (biceps femoris), loin strip (longissimus lumborum) and eye round (semitendinosus). Belt grill cookery gave the fastest heat penetration into steaks regardless of temperature interval. Eye round had the slowest heat transfer rate for each cooking method perhaps partially explained by its fiber orientation. Heat penetration rate into outside round and loin strip was not different (P>0.05) for cooking method within a given temperature range. Heat penetration into muscles between 140 and 158°F was slowest because energy-expensive reactions (collagen and protein denaturation) occur in that temperature and temperature differential between the heat source and meat is less. Heat penetration also was slow between 122 and 140°F due to the denaturation of contractile proteins. 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 Heat penetration en_US
dc.subject Belt grill en_US
dc.subject Forced-air convection oven en_US
dc.subject Electric broiler en_US
dc.title Heat penetration patterns of outside round, loin strip and eye round muscles cooked by electric broiler, electric belt grill, or forced-air convection oven en_US
dc.type Conference paper en_US
dc.date.published 2001 en_US
dc.citation.epage 54 en_US
dc.citation.spage 52 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


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