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Analysis of Beef Steaks of Varying USDA Quality Grades and Thicknesses Cooked on Low and High Grill Surface Temperatures
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Analysis of Beef Steaks of Varying USDA Quality Grades and Thicknesses Cooked on Low and High Grill Surface Temperatures
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Dissertation
Analysis of Beef Steaks of Varying USDA Quality Grades and Thicknesses Cooked on Low and High Grill Surface Temperatures
2016
Overview
The ability of an anisotropic (directionally dependent)-multi-component material, such as beef, to conduct heat is highly dependent on protein states, water content and other variables. It is also widely known that beef composition greatly impacts overall palatability described by juiciness, tenderness, and flavor. Analysis of these properties in beef steaks of varying USDA quality grades and thicknesses cooked on low and high grill surface temperatures will help to elucidate their importance and how they are affected by cooking. Thermal characteristics described by changes in the denaturation temperature (between 55-60°C) and enthalpies of protein denaturation (between 70-75°C) both differed (P = 0.0307 and P = 0.0012, respectively) among thick steaks with high grill surface steaks having a lower denaturation temperature and enthalpy as compared to steaks cooked on a low grill surface. No differences (P > 0.05) were seen among thin steaks. The elastic behavior of the surface and centers of the beef steaks were analyzed to determine how the microstructure of the beef responded to applied stress. The elastic behavior of steak centers was influenced in a three-way interaction between USDA Quality Grade, steak thickness, and grill surface temperature while the elastic behavior of the surface of steaks was influenced only by USDA Quality Grade and steak thickness. These interactions along with the differences in the thermal characteristic of proteins suggest that the microstructure of beef steaks is significantly affected by each cooking treatment group. Textural characteristics described by hardness, resilience, and chewiness were influenced by grill surface temperature and thickness, dependent on quality grade (P = 0.0027; P = 0.0138; P = 0.0294, respectively). Thin steaks possessed greater cohesiveness (P = 0.0384) and shear force (P = 0.0067) values. Meanwhile, thin steaks exhibited lower springiness (P = 0.0018). The measured alterations in thermal and physical properties in the beef steaks suggest that the composition, thickness, and cooking regiments impact the microstructure of beef and was ultimately confirmed through textural measurements.
