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Full-Text Articles in Meat Science
Evaluation Of Thawing Curves Of Beef Strip Loin Steaks Using Various Thawing Methods, Lauren M. Frink, Lindsey K. Decker, Erin S. Beyer, Michael D. Chao, Morgan D. Zumbaugh, Jessie L. Vipham, Travis G. O'Quinn
Evaluation Of Thawing Curves Of Beef Strip Loin Steaks Using Various Thawing Methods, Lauren M. Frink, Lindsey K. Decker, Erin S. Beyer, Michael D. Chao, Morgan D. Zumbaugh, Jessie L. Vipham, Travis G. O'Quinn
Kansas Agricultural Experiment Station Research Reports
Objective:The objective of this study was to evaluate and determine thaw rate and time of strip steaks thawed using methods that are recommended by the U.S. Department of Agriculture and those commonly used by consumers.
Study Description:Strip steaks collected from a beef packing facility were randomly assigned a thaw method. Initially, steaks were vacuum packaged and then frozen at -40°F until thawed. Two thawing methods were USDA-approved: thawing in a refrigerator (REF) and in cold water (CW); while the other two methods evaluated are commonly used by consumers: thawing on the countertop (CT) and in hot water (HW). …
The Effects Of Thawing Methods On Trained Sensory Evaluation Of Beef Palatability Traits And Instrumental Measurements Of Quality, Lindsey K. Decker, Erin S. Beyer, Michael D. Chao, Morgan D. Zumbaugh, Jessie L. Vipham, Travis G. O'Quinn
The Effects Of Thawing Methods On Trained Sensory Evaluation Of Beef Palatability Traits And Instrumental Measurements Of Quality, Lindsey K. Decker, Erin S. Beyer, Michael D. Chao, Morgan D. Zumbaugh, Jessie L. Vipham, Travis G. O'Quinn
Kansas Agricultural Experiment Station Research Reports
Objective:Using beef strip loins steaks, evaluate six common thawing methods and assess the quality attributes through a trained panelist evaluation and an array of instrumental quality measures.
Study Description:Paired Low Choice strip loins (n = 15) were collected from a beef packing facility. The paired loins were fabricated into 1-in steaks and blocked into six blocks of four steaks. Each block was assigned a different thawing method, and each steak within the block a test, then aged 21 days and frozen. Thaw methods consisted of the four USDA-approved thaw methods: refrigerator (REF), cold water (CW), microwave (MIC), cooking …
The Effects Of Thawing Method On Consumer Palatability Ratings Of Beef Strip Loin Steaks, Stephanie L. Witberler, Lindsey K. Decker, Erin S. Beyer, Morgan D. Zumbaugh, Michael D. Chao, Jessie L. Vipham, Travis G. O'Quinn
The Effects Of Thawing Method On Consumer Palatability Ratings Of Beef Strip Loin Steaks, Stephanie L. Witberler, Lindsey K. Decker, Erin S. Beyer, Morgan D. Zumbaugh, Michael D. Chao, Jessie L. Vipham, Travis G. O'Quinn
Kansas Agricultural Experiment Station Research Reports
Objective:The objective of this study was to determine palatability differences in beef strip loin steaks among various U.S. Department of Agriculture approved thawing methods and those commonly utilized by consumers.
Study Description:Paired Low Choice beef strip loins (n=15) were collected and fabricated into six sections, each section was fabricated into 1-in steaks and assigned one of six thawing methods including: countertop, cook from frozen, cold water, hot water, microwave, and refrigerator. Steaks were cooked to an internal peak temperature of 160°F and consumers were given samples which they evaluated for juiciness, tenderness, flavor liking, overall liking, …