No abstract

No abstract

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.