Predicting temperature profiles to determine degree of doneness for beef biceps femoris and longissimus lumborum steaks

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dc.contributor.authorObuz E.
dc.contributor.authorDikeman M.E.
dc.contributor.authorErickson L.E.
dc.contributor.authorHunt M.C.
dc.contributor.authorHerald T.J.
dc.date.accessioned2024-07-22T08:24:35Z
dc.date.available2024-07-22T08:24:35Z
dc.date.issued2004
dc.description.abstractThe degree of steak doneness is an important factor in providing consumers with a satisfying eating experience. Endpoint temperature and cooking rate are the determinants of degree of doneness. Our objectives were to predict internal temperature profiles and cooking times for longissimus lumborum and biceps femoris steaks. Each biceps femoris and longissimus lumborum steak was cooked individually in a gas-fired, forced-air-convection oven at 163 °C until the center temperature of each steak reached 70 °C. Temperature profiles were recorded by a Doric temperature recorder and the recorded time and temperature data were imported into a spreadsheet. A prediction method was then implemented to predict cooking times and temperature profiles. No significant differences (p<0.05) were found in cooking times between experimental and predicted values for either longissimus lumborum or biceps femoris steaks. Good agreement was found between experimental and predicted temperature profiles for the longissimus lumborum muscle. However, predicted temperature profiles were consistently higher (except for the beginning of the cooking cycle) than the experimental values up to 65 °C in the cooking cycle for biceps femoris steaks. A highly positive linear relationship was found between experimental and modeled temperature profiles for longissimus lumborum (R2 = 0.99), whereas a high quadratic (R2 = 0.99) relationship was found for biceps femoris steaks. Our method for predicting temperature profiles of steaks for a specified cooking time to attain a given degree of doneness should increase consumer satisfaction by reducing variation in meat sensory traits related to an expected degree of doneness. © 2003 Elsevier Ltd. All rights reserved.
dc.identifier.DOI-ID10.1016/j.meatsci.2003.09.013
dc.identifier.issn03091740
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/20046
dc.language.isoEnglish
dc.subjectBiological organs
dc.subjectCollagen
dc.subjectColor
dc.subjectCustomer satisfaction
dc.subjectEvaporation
dc.subjectFood processing
dc.subjectForecasting
dc.subjectRegression analysis
dc.subjectSpecific heat
dc.subjectThawing
dc.subjectThermal effects
dc.subjectWater
dc.subjectBeef
dc.subjectCooking
dc.subjectForced air convection
dc.subjectMeat sensory traits
dc.subjectPrediction
dc.subjectSteak doneness
dc.subjectMeats
dc.titlePredicting temperature profiles to determine degree of doneness for beef biceps femoris and longissimus lumborum steaks
dc.typeArticle

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