Understanding the Impact of Oven Temperature and Relative Humidity on the Beef Cooking Process

Understanding the Impact of Oven Temperature and Relative Humidity on the Beef Cooking Process

The objective of this study was to evaluate the roles that cooking rate and relative humidity has on the sensory development of beef strip steaks. Thirty USDA Choice beef strip loins were collected from a commercial packing facility. Each strip loin was cut into steaks and randomly assigned to 1 of...

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Bibliographic Details
Main Authors:	Dale R Woerner, Devin A. Gredell, J. Chance Brooks, J. D. Tatum, Jerrad F. Legako, Keith E. Belk, Lucas Arantes-Pereira, Nivaldo de Faria Sant’Ana, Robert J. Delmore
Format:	Article
Language:	English
Published:	Iowa State University Digital Press 2018-10-01
Series:	Meat and Muscle Biology
Subjects:	tenderness sensory flavor Beef cooking rate protein denaturation
Online Access:	https://www.iastatedigitalpress.com/mmb/article/id/9072/

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