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The objective of this study was to determine the effect of broiling temperature and degree of doneness on palatability attributes of beef loin strip steaks differing in quality grade. Seven strip loins were obtained from each of USDA Standard, low Select, high Select, low Choice, and average to high Choice. These 35 strip loins were vacuum packaged, stored 9 days postmortem (PM) at 0 to 2°C, cut into 3.0 cm thick steaks, frozen, and stored at -20°C. In addition, seven USDA low to average Prime strip loins were stored 23 days before cutting into individual steaks, vacuum packaged, frozen, and stored at -20°C. Steaks were thawed overnight to 3°C and broiled either at 246°C or 316°C to an internal temperature of either 62.8°C (medium-rare) or 70°C (medium). Steaks were served warm to a 10-member trained sensory panel for determination of tenderness, juiciness, flavor intensity, and overall palatability. Panelists scored steaks using an eight-point descriptive scale. Adjacent steaks were used for determination of Warner-Bratzler shear force (WHS) and cooking yield. Steaks broiled to 62.8°C had higher (p<.01) scores for tenderness, juiciness, flavor, and overall palatability and lower (p<.05) WES values than those heated to 70°C. Steaks cooked in the 316°C broiler and those cooked to the higher degree of doneness were scored less juicy (p<.05) than those cooked in the 246°C broiler or to a lesser degree of doneness. Few palatability differences were found in steaks from either Choice or Select quality grades. Steaks from the Standard quality grade, however, were scored lower for palatability (p<.05) than steaks from other treatments, and steaks from the Prime quality grade scored higher for palatability (p<.05) than steaks from other treatments. Degree

Effects of USDA quality grade and heating on palatability, cholesterol content, fatty acid and proximate composition of beef strip loin steaks