Abstract
ABSTRACTThe purpose of this study was to evaluate sensory attributes and physical differences among steaks from two different cooking methods. Beef steaks (n=516) were cooked either with a conventional electric broiler oven (EB) or a gas infrared oven broiler unit (IR). Three 1.27 cm diameter cores were removed from each steak for Warner‐Bratzler shear determinations. Three 2.54 em cubes were removed for texture profile analysis. The remaining meat was evaluated by a trained sensory panel for scoring tenderness and juiciness. The average time required to cook the steaks with IR was 4 min 56 s less (P<0.05) than with EB, a reduction of 25%. Based on sensory data. sirloin tip steaks and rib steaks were more tender and juicy (P<0.05) when cooked with IR, however sensory attributes of round steaks and top butt steaks were not (P>O.OS) affected.
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