Cooking steak

Standards and Controls. In all experiments, the 85 g standard patties were made from freshly ground top round steaks (excess fat trimmed) and immediately frozen in covered glass petri plates until the day of the assay. The fat content was routinely from 4-5%, determined by the method of Koniecko (57). The standards generally had relatively low values for hexanal, total volatiles (TV) and TEARS, and low intensity values for painty (PTY), cardboardy (CED), sour (SUR) and bitter (ETR). These results indicated the absence of lipid oxidation and no formation of off-flavors. As expected, the desirable flavor notes, cooked beef/brothy (CEE), beefy/meaty (EM), brothy (ERO), browned/caramel (ERC) and sweet (SWT) had high intensity values. 

When rosemary-W was added to the cooked patties, as the concentration was increased from 125 to 500 ppm, both hexanal and TBARS levels decreased. The desirable flavor note, CBB, showed improvement over that of the 2-day MFD sample when the rosemary-W concentration was less than 500 ppm. However, at a concentration of 500 ppm, CBB decreased to an unacceptable level of 3.95. The undesirable flavor notes, PTY and CBD, were less in the rosemary-W group at 2-days than in the 2-day MFD samples, but were higher than the 0-day control. With the 500 ppm treatment, rosemary-W seems to effect PTY more than CBD. The data showed that rosemary-O is more effective than the water-based formulation. Consequently, smaller quantities of the oil based rosemary formulation are required for use in retarding lipid oxidation and maintaining the desirable beefy taste. A similar use of rosemary as an inhibitor of MFD in restructured beef steaks was reported recently by Stoick et al 40 ... 

WOF is a problem associated with the use of precooked meat products such as roasts and steaks. The term WOF was first used by Tims and Watts (2) to describe the rapid development of oxidized flavors in refiigerated cooked meats. Published evidence indicates that the predominant oxidation catalyst is iron from ntyoglobin and hemoglobin, which becomes available following heat denaturation of the protein moiety of these complexes. The oxidation of the lipids results in the formation of low molecular weight components such as aldehydes, adds, ketones and hydrocarbons which may contribute to undesirable flavor. 

Sample Preparation. Broiled beefsteaks were selected as the basic experimental material. Steaks 5/8 inch thick and 3 inches in diameter were prepared from major round muscles of choice grade beef and were oven-broiled 3 inches from the heating elements for 12 minutes on the first side and 10 minutes on the second. These conditions produced an internal temperature of about 75°C., which was sufficient for complete enzyme inactivation (8). This cooking schedule produced a medium well done steak. Either all steaks to be used in a given test series were prepared from the same carcass or steaks prepared from different carcasses were randomized with respect to treatment variables. All samples were prepared this way unless otherwise indicated. 

The most outstanding of these equations that I have used and carried around with me are Eqs. (5.2) and (5.3). These equations actually determine the tube wall heat-transfer film resistance. This is the resistance of significance to any heat-transfer event in a tube. If there were no resistance to heat flow, all materials in contact would immediately reach an equilibrium temperature. We all know this is not the case for instance, when you pick up (without a rag or gloves) a hot object—such as a hot skillet cooking a porterhouse steak—the small amount of moisture on your skin serves to keep your fingers from being burned severely before you throw the pan down. This holds true for the subject at hand also, as there is a distinct film on both the inside and outside of the tube wall that resists the flow of heat transfer. This film reaches a steady state of resistance to heat flow. Several factors play a role in this film resistance, called hi for the inside tube film and h0 for the outside tube wall film. 

Zabik ME, Zabik MJ. 1980. Dioxin levels in raw and cooked liver, loin steaks, round and patties from beef fed technical grade pentachlorophenol. Bull Environ Contain Toxicol 24 344-349. 

A piece of beef steak is cooked either in a microwave oven or a radiant heating oven. Sketch temperature distributions at specific times during the heating and the cooling processes in each oven. 

Galvin, K., Lynch, A-M., Kerry, J.P., Morrissey, P.A., Buckley, D.J. 2000. Effect of dietary vitamin E supplementation on cholesterol oxidation in vacuum packaged cooked beef steaks. Meat Sci. 55, 7-11. 

Oleoresin Cooked restructured beef steaks 4°C, 6 days 14 Stoick et al., 1991... 

Prices differ among meat cuts and it was obviously impossible to include all cuts in the questionnaire. Therefore, it was decided to evaluate two meat cuts largely popular among Italian consumers, roast and minute steak. They are characterized by different prices and cooking processes, the former is cheaper and more time-consuming for cooking than the latter. 

Cook beef, veal, lamb steaks, roasts, and chops at 145°F. Cook ground beef, veal, lamb, and pork at IbOT. All poultry should reach a safe minimum internal temperature of 165. ... 

Propane belongs to a class of compounds called hydrocarbons, compounds composed only of carbon and hydrogen. The product of this reaction is heat. You don t burn propane in your gas grill to add carbon dioxide to the atmosphere — you want the heat for cooking your steaks. 

It is possible using this system to prepare reformed meat products, for example reformed steaks, without freezing or the addition of salt or phosphate. Furthermore, cooking is not required to bind the meat pieces as with conventional systems. Products can thus be distributed as fresh. 

Red fish of the North Atlantic and arctic regions Sebastes marinus and other species), which are known as red fish or ocean perch (U.K.) or rose-fish or Norway haddock (U.S.A.), have gained in importance in recent decades. Red fish meat is rich in vitamins, firm and moderately fat (fat content 1-10%, cf. Table 13.5). It is marketed fresh or frozen, whole or as fillets as cold or hot smoked steaks and roasted or cooked. 

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