COMPARISON OF ROASTING VERSUS BROILING ON SENSORY CHARACTERISTICS OF BEEF LONGISSIMUS STEAKS Academic Article uri icon

abstract

  • Beef longissimus steaks (n = 72) ranging in marbling from traces through slightly abundant and in maturity from A through E were roasted (oven temperature = 175C and internal temperature = 70C) or broiled (electric grill temperature = about 2750C and internal temperature = 70C). A trained 12member descriptive panel rated the cooked meat for tenderness, juiciness, amount of detectable connective tissue, and flavor intensity. Degree of maturity and USDA marbling score significantly affected all palatability traits, whereas cooking method (roasting vs broiling) significantly affected only juiciness ratings. Roasted steaks were rated higher in juiciness, had lower cooking losses, and required longer cooking times to achieve the desired temperature endpoint than broiled steaks. Roasted and broiled steaks did not differ in tenderness, flavor intensity, or amount of detectable connective tissue. Copyright 1979, Wiley Blackwell. All rights reserved

published proceedings

  • JOURNAL OF FOOD SCIENCE

author list (cited authors)

  • CROSS, H. R., STANFIELD, M. S., ELDER, R. S., & SMITH, G. C.

citation count

  • 17

complete list of authors

  • CROSS, HR||STANFIELD, MS||ELDER, RS||SMITH, GC

publication date

  • January 1979

publisher