Thermophysical Properties of Beef Steaks of Varying Thicknesses Cooked With Low and High Grill Surface Temperatures

Thermophysical Properties of Beef Steaks of Varying Thicknesses Cooked With Low and High Grill Surface Temperatures

The objective of this study was to determine the thermodynamic and physical properties of beef strip loin steaks of varying thicknesses and USDA quality grades cooked with high and low grill surface temperatures. Thermal characteristics described by changes in the denaturation temperature (between 5...

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Bibliographic Details
Main Authors:	Chris Kerth, Heng Ban, Jerrad F. Legako, Karin Allen, Kelly R Vierck, Rhonda K. Miller, Silvana Martini, ToniRae Gardner
Format:	Article
Language:	English
Published:	Iowa State University Digital Press 2020-11-01
Series:	Meat and Muscle Biology
Subjects:	thermal properties texture analysis steak thickness quality grade grill temperature beef
Online Access:	https://www.iastatedigitalpress.com/mmb/article/id/10916/

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