Thermophysical Properties of Beef Steaks of Varying Thicknesses Cooked With Low and High Grill Surface Temperatures

Abstract

The objective of this study was to determine the thermodynamic and physical properties of beef strip loin steaks of varying thicknesses and USDA quality grades cooked with high and low grill surface temperatures. Thermal characteristics described by changes in the denaturation temperature (between 55°C – 60°C) and enthalpies of protein denaturation (70°C – 75°C) both differed (P = 0.031 and P = 0.001, respectively) among thick steaks, with thick steaks cooked on a high grill surface temperature having a lower denaturation temperature and enthalpy compared with thick steaks cooked on a low grill surface temperature. No differences (P > 0.05) were observed among thin steaks for denaturation temperature or enthalpy. The elastic behaviors of the surface and center of the steaks were analyzed to determine how the microstructure of the beef responded to applied stress. The elastic behavior of steak centers was influenced in a three-way interaction (P = 0.029) between quality grade, steak thickness, and grill surface temperature. The elastic behavior of the surface of steaks was influenced by the interaction of quality grade and steak thickness (P = 0.031). These interactions, along with the differences in the thermal characteristic of proteins, suggest that the microstructure of steaks was affected by each cooking treatment group. Hardness, resilience, and chewiness were each influenced by a three-way interaction (P = 0.023; 0.014; and 0.030; respectively). Thin steaks possessed greater cohesiveness (P = 0.038) and shear force ( P = 0.007) values. Meanwhile, thin steaks exhibited lower springiness (P = 0.002). The measured alterations in thermal and physical proper- ties in the beef steaks suggest that the composition, thickness, and cooking regiments impact the microstructure of beef, and this was ultimately confirmed through textural measurements. The results of this research can be used in the design of cooking processes that match beef characteristics.

Evaluation of Dry-Heat Cookery Method on Volatile Flavor Compound Development and Consumer Evaluation of Six Beef Muscles

“…Therefore, it is safe to conclude that differences in heat transfer among the cooking methods influence the Maillard reaction. Recent work indicates that quality grade or fat content influences thermophysical properties of beef steaks (Gardner et al, 2020). These interactive results may therefore be the result of Standard error (largest) of the least-squares means in the same main effect.…”

“…Heat transfer rates can also be impacted by product composition (Gardner et al, 2020). Differences in quality grades are attributed to differences in intramuscular fat, which can influence the way that steaks conduct heat and therefore impact flavor development (O'Quinn et al, 2012;Legako et al, 2015).…”

Thermophysical Properties of Beef Steaks Varying in USDA Quality Grade and Internal Temperature

“…It is crucial to understand how the thermodynamics of beef can affect palatability. Gardner et al (2020) reported that variations in beef fat composition, thickness, and cooking method impacted the microstructure of beef and overall textural measurements.…”

Cooking Surface Temperatures, Steak Thickness, and Quality Grade Effects on Volatile Aroma Compounds

“…Miller et al (2019) have reported the effect of steak thickness, cook surface temperature, and quality grade on consumer and descriptive sensory attributes of the steaks in the current research project reported here. We also investigated the thermophysical properties (Gardner et al, 2020) of steaks from Miller et al (2019) cooked under high and low grill temperatures to determine the physical differences among the treatments. Researchers have reported on cooking temperature effects on palatability (Cross et al, 1976;Knize et al, 1994;Skog et al 1995) but did not include volatile aroma compounds.…”