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The objectives of this study were to determine the influence of quality grade and internal temperature on the thermophysical properties of beef strip steaks. Beef strip loins (n=24) were collected from USDA Prime (PR), Low Choice (LC), and Standard (ST) carcasses. Strip loins were fabricated into 2.54 cm steaks at 21 d postmortem and randomly assigned to an internal temperature (4, 25, 55, 60, 71, 77°C). Steaks were subjected to various thermal and physical property measurements. No quality grade × internal temperature interaction was observed for diffusivity and conductivity (P &amp;gt; 0.05). Steaks tempered to 25°C had the greatest conductivity compared to all other internal temperature treatments (P = 0.021). A quality grade × internal temperature interaction was observed for center myosin and sarcoplasmic protein enthalpy values (P &amp;lt; 0.001). Raw (4 and 25°C) ST steaks had lower enthalpy values compared to raw PR and LC steaks (P &amp;lt; 0.05). Raw steaks had greater surface myosin and both center and surface actin enthalpy values (P &amp;lt; 0.05). A quality grade × internal temperature was observed for surface and center viscoelasticity (P &amp;lt; 0.05). Raw steaks were less viscoelastic compared to cooked steaks, regardless of quality grade (P &amp;lt; 0.05). Quality grade and internal temperature impacted expressible moisture and water holding capacity (P ≤ 0.001). ST steaks possessed increased expressible moisture and water holding capacity compared to LC and PR steaks (P &amp;lt; 0.05). A quality grade × internal temperature was observed for Warner-Bratzler shear force and springiness (P ≤ 0.008). DOD impacted all texture profile analysis attributes (P &amp;lt; 0.05). PR steaks were more cohesive than ST steaks (P = 0.011). These data show that final internal temperature and intramuscular fat content impact thermophysical properties of beef steaks.

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