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Quality of Restructured Steaks: Effects of Days on Feed, Fat Level, and Cooking Method
Author(s) -
COSTELLO CAROL A.,
PENFIELD MARJORIE P.,
RIEMANN M. JAMES
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13772.x
Subject(s) - chewiness , tenderness , food science , browning , moisture , microwave oven , chemistry , zoology , biology , microwave , physics , organic chemistry , quantum mechanics
Top rounds from steers fed grain 0, 28, or 56 days were flaked and formed into restructured steaks containing 15, 20, or 25% fat. Steaks were cooked on a browning dish in a microwave oven or broiled. Microwave‐heated steaks appeared more well done, were less tender, released less moisture, and had greater cooking losses and penetration hardness and chewiness than broiled steaks. As fat level increased, tenderness, moisture release, and greasiness increased. Length of time on grain influenced Warner‐Bratzler shear values but did not affect sensory scores. Results of the study suggest that the use of meat from grain‐fed animals in the production of restructured steaks is feasible.