Use of Grilling and Combination Broiler-Grilling at Various Temperatures for Beef Loin Steaks Differing in Marbling

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.

Quality Grade, Portion Size, Needle Tenderization and Cookery Method Effects on Cooking Characteristics and Palatability Traits of Portioned Strip Loin and Top Sirloin Steaks

“…This was accompanied by a slight and significant reduction in shear force, indicating that the strip loin steaks cooked on the CS were more tender than their FW cooked counterparts. The reduction in cook time is consistent with other research using a similar boiler-grill (Berry 1993;Berry and Bigner 1995) and also with other rapid cookery systems (Gibson and Jeremiah 1988;Berry and Leddy 1990). There was also a significant interaction of PS and CM on cooking loss, indicating that the larger portioned CS cooked steaks had greater cooking losses than all other PS/CM combinations ( Table 3).…”

“…While degree of doneness or endpoint cooking temperature has been studied in depth, methods of foodservice cookery have not. Recent work has investigated the effects of foodservice cookery systems on beef palatability (Gibson and Jeremiah 1988;Berry and Leddy 1990;Berry 1993;Berry and Bigner 1995); however, little of this work has used meat products that originated in the foodservice sector. Williams et al (1 997) used a rapid cookery system in evaluating palatability of foodservice beef steaks; however, no comparisons were made with other cookery systems.…”

Effect of Foodservice Cookery Method, Marination, Portion Size, and Endpoint Cooking Temperature on Cooking Characteristics and Tenderness of Pork Loin Chops1

“…The CS cookery method reduced cooking time by about 60% (P < 0.05) compared to FB cooked chops. This is similar to results from Berry and Leddy (1990), Berry (1993), Berry and Bigner (1995), Gardner et al (1996), and Pringle et al (1998) using beef steaks. Results from this study showed CS cooked chops had numerically lower shear force values than FB cooked chops, however, these differences were not significant.…”

Effect of Heat-Induced Changes of Connective Tissue and Collagen on Meat Texture Properties of BeefSemitendinosusMuscle

“…[11] Numerous heating methods have been studied for use in palatability researches including ultrasound, [12] roasting, [13] various methods of grilling and broiling, [14,15] and conveyor-belt grilling. [16] Furthermore, water bath heating was applied widely both in the practical production and scientific researches.…”