The purpose of this study was to evaluate sensory attributes and physical differences among steaks from two different cooking methods. Beef steaks (n=516) were cooked either with a conventional electric broiler oven (EB) or a gas infrared oven broiler unit (IR). Three 1.27 cm diameter cores were removed from each steak for Warner‐Bratzler shear determinations. Three 2.54 em cubes were removed for texture profile analysis. The remaining meat was evaluated by a trained sensory panel for scoring tenderness and juiciness. The average time required to cook the steaks with IR was 4 min 56 s less (P<0.05) than with EB, a reduction of 25%. Based on sensory data. sirloin tip steaks and rib steaks were more tender and juicy (P<0.05) when cooked with IR, however sensory attributes of round steaks and top butt steaks were not (P>O.OS) affected.
Corn pericarp and peanut hull (lignocellulosic materials) which are food industry by-products were used as substrates in this study. Alkaline hydrogen peroxide (H 2 O 2) pretreatments at 0%, 2.5% and 5% were used for the removal of lignin. Simultaneous Saccharification and Fermentation (SSF) and Separate Hydrolysis and Fermentation (SHF) were conducted using Aspergillus niger (strain 201201) and Saccharomyces cerevisiae (strain 26603). Aspergillus niger was added on day 1 to all samples with inoculation treatments of S. cerevisiae at one-day intervals (A = Day 1, B = Day 2, C = Day 3 and D = Day 4). Pretreatment with 2.5% H 2 O 2 was more beneficial in the removal of lignin for both substrates. Corn pericarp yielded an ethanol concentration of 22.2 g/L in C and 21.78 g/L in D of 2.5% H 2 O 2 pretreatment. Peanut hull with 2.5% H 2 O 2 pretreatment in D yielded a higher concentration at 10.38 g/L compared to other inoculation treatments. The highest ethanol yielded on a percentage basis for corn pericarp was 45.04% in C of 2.5% H 2 O 2 pretreatment and 24.6% in D of 2.5% H 2 O 2 pretreatment for peanut hull.
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