Effects of cooking beef muscles from frozen or thawed states on cooking traits and palatability

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dc.contributor.author Obuz, E.
dc.contributor.author Dikeman, Michael E.
dc.date.accessioned 2010-08-06T21:20:27Z
dc.date.available 2010-08-06T21:20:27Z
dc.date.issued 2010-08-06T21:20:27Z
dc.identifier.uri http://hdl.handle.net/2097/4571
dc.description.abstract We used an electric belt grill to cook steaks from two muscles; outside round (biceps femoris), and loin strip (longissimus lumborum) from both frozen and thawed states. The color values L* and a*, Warner-Bratzler shear force (WBSF), juiciness, flavor, connective tissue amount, and overall tenderness did not differ (P>0.05) between steaks cooked from frozen and thawed states. Thawed steaks cooked faster and had less cooking loss. The biceps femoris had higher WBSF than longissimus and was rated less tender by trained panelists. Color values L*, a*, or b* did not differ (P>0.05) among the muscles. The biceps femoris needed more time to cook and had greater cooking loss than longissimus. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen’s Day, 2002 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 02-318-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 890 en_US
dc.subject Beef en_US
dc.subject Cooking en_US
dc.subject Belt grill en_US
dc.subject Frozen or thawed steaks en_US
dc.title Effects of cooking beef muscles from frozen or thawed states on cooking traits and palatability en_US
dc.type Conference paper en_US
dc.date.published 2002 en_US
dc.citation.epage 85 en_US
dc.citation.spage 83 en_US
dc.description.conference Cattlemen's Day, 2002, Kansas State University, Manhattan, KS, March 1, 2002 en_US
dc.contributor.authoreid mdikeman en_US


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