Add to ORKGSeven muscles from 10 beef carcasses were cooked quickly or slowly and held 0 or 1 hour to explore the influence of cooking rate and holding time on beef flavor. Off-flavor intensity was lowest when beef was cooked slowly (on a 300°F grill instead of a 480°F grill) and when it was held for 1 hour prior to sensory evaluation. The infraspinatus (flat iron) had the least intense off-flavor and the vastus intermedius (knuckle bottom) had the most intense off-flavor. Slow cooking or holding for 1 hour prior to consumption reduced the intensity of off-flavor in value cuts
This body of research was conducted to gain a better understanding of the antemortem factors affecti...
The objectives of these studies were to determine the effects of cut, cooking method, and postmortem...
Two experiments investigated the effects of cooking rate and post-cooking holding time on the intern...
Seven muscles from 10 beef carcasses were cooked quickly or slowly and held 0 or 1 hour to explore t...
Flavor relationships among muscles and causes of liver-like off-flavor of six muscles from each of 3...
Projects were conducted to increase knowledge of liver-like off-flavor origins in muscles from the b...
This research compared off-flavor notes and the relationship of pH and heme-iron content to off-flav...
Beef flavor is very complex and the most important driver for consumer acceptance. Cooking method, Q...
We used an electric belt grill to cook steaks from two muscles; outside round (biceps femoris), and ...
We cooked steaks from two muscles; outside round (biceps femoris), and strip loin (longissimus lumbo...
The infraspinatus muscle (top blade) from the chuck clod, the gluteus medius muscle (top sirloin) ...
The infraspinatus muscle (top blade) from the chuck clod, the gluteus medius muscle (top sirloin) fr...
Levels of positive and negative beef flavor attributes were created by identifying beef cuts that va...
Sixty knuckle centers were obtained from a local harvesting facility to determine factors causing th...
Twelve muscles from eight Select/Choice grade steers were evaluated for beef flavor intensity, tende...
This body of research was conducted to gain a better understanding of the antemortem factors affecti...
The objectives of these studies were to determine the effects of cut, cooking method, and postmortem...
Two experiments investigated the effects of cooking rate and post-cooking holding time on the intern...
Seven muscles from 10 beef carcasses were cooked quickly or slowly and held 0 or 1 hour to explore t...
Flavor relationships among muscles and causes of liver-like off-flavor of six muscles from each of 3...
Projects were conducted to increase knowledge of liver-like off-flavor origins in muscles from the b...
This research compared off-flavor notes and the relationship of pH and heme-iron content to off-flav...
Beef flavor is very complex and the most important driver for consumer acceptance. Cooking method, Q...
We used an electric belt grill to cook steaks from two muscles; outside round (biceps femoris), and ...
We cooked steaks from two muscles; outside round (biceps femoris), and strip loin (longissimus lumbo...
The infraspinatus muscle (top blade) from the chuck clod, the gluteus medius muscle (top sirloin) ...
The infraspinatus muscle (top blade) from the chuck clod, the gluteus medius muscle (top sirloin) fr...
Levels of positive and negative beef flavor attributes were created by identifying beef cuts that va...
Sixty knuckle centers were obtained from a local harvesting facility to determine factors causing th...
Twelve muscles from eight Select/Choice grade steers were evaluated for beef flavor intensity, tende...
This body of research was conducted to gain a better understanding of the antemortem factors affecti...
The objectives of these studies were to determine the effects of cut, cooking method, and postmortem...
Two experiments investigated the effects of cooking rate and post-cooking holding time on the intern...