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Analysis Of Beef Steaks Of Varying Usda Quality Grades And Thicknesses Cooked On Low And High Grill Surface Temperatures, Tonirae Gardner
Analysis Of Beef Steaks Of Varying Usda Quality Grades And Thicknesses Cooked On Low And High Grill Surface Temperatures, Tonirae Gardner
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The objective of this project was to analyze the thermodynamics (thermal conductivity and diffusivity as well as protein denaturation) and physical properties (percent expressible moisture, cooking loss, change in steak thickness, shear force, texture profile analysis and rheological behavior) of beef steaks of different USDA quality grades (Upper 2/3 Choice and Select), thicknesses (thick and thin), and grill surface temperatures (high and low) cooked to the same internal degree of doneness to determine if a specific set of cooking parameters would create a profound difference in the eating characteristics, described by the tenderness and juiciness of cooked beef strip steaks. …