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Beef loins from 10 carcasses of Small minus marbling (USDA Select grade) and 10 carcasses of Slight minus marbling (USDA Choice grade) were used in the study. Steaks were cooked to 67C by either simultaneous broiler‐grilling or by grilling alone. Temperature settings during cooking of either 204 or 232C were used in each cooking system. Broiler‐grilled steaks took less time to reach 67C, but also had more cooking loss and a more well‐done appearance. These results were most likely influenced by the higher cooking temperature around steaks subjected to broiler‐grilling compared to grilling, regardless of temperature setting. Steaks cooked by grilling were more tender by both sensory and shear force measurements compared to steaks cooked by broiler‐grilling. Grilling produced higher juiciness scores than broiler‐grilling, but only at the 232C setting. However, temperature control settings did not influence cooking loss and degree ofdoneness. Higher sensory ratings for tenderness were found for Small minus steaks compared to Slight minus steaks. While both systems of cooking appear suitable for producing acceptable eating quality in steaks of low marbling, the grilling method seems preferable. Grilling, probably because of its slower cooking time, provides advantages in tenderness, juiciness and cooking yield with perhaps a more uniform and consistent cooking rate.

Pork crumbles were processed at two fat levels (15, 40%) with or without addition of modified pregelatinized potato starch and into two sizes (0.95 cm, 1.90 cm diameters). Following precooking and reheating, large-diameter crumbles were softer and more juicy than small crumbles. Those with 40% fat were less firm and had lower precooking yields, but they still received high juiciness scores even when processed without modified pregelatinized potato starch. Potato starch provided improvements in precooking yields, and reduced fat retention during precooking and reheating.

Holstein steers supplemented for 122 days with 0, 300 or 1300 IU/day vitamin E (EO, E300, E1300) provided semimembranosus muscle for manufacturing crumbles processed with 1.5% salt and possessing either 10 or 20% fat. They were precooked, packaged (nonvacuum), frozen at ‐29C and stored at ‐18C. Following storage for 2, 90 or 180 days, lipid oxidation was measured by TBA and a trained flavor panel. TBA values at 2 days were higher (P < 0.01) for EO than E300 and E1300 crumbles. These values at 180 days for E1300 crumbles were similar to EO and E300 samples at 90 days. Lower TBA values were obtained for 10% vs 20% fat crumbles at 90 days for both E300 and E1300 treatments. Intensity ratings for rancid flavor at 90 days were highest for EO and lowest for E1300 (P < 0.001). Vitamin E exhibited antioxidant properties but additional protection is needed for this product.