Cattlemen's Day, 2003; Kansas Agricultural Experiment Station contribution; no. 03-272-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 908; Beef; Strip loin; Outside round steaks; Forced-air convection oven


We used a forced-air convection oven to cook steaks from two muscles; strip loin (longissimus lumborum) and outside round (biceps femoris). We used a mathematical model to predict cooking time and temperature profiles for each steak. No differences (P>0.05) were found in cooking times between experimental and model values for either of the steaks. Modeled temperature profiles were consistently higher (except for the beginning of the cooking cycle) than the experimental values up to 65°C (150°F) in the cooking cycle for outside round steaks, whereas better agreement between experimental and modeled values was found for strip loin steaks. A highly positive linear relationship was found between experimental and modeled temperature histories for both strip loin (R2=0.99) and outside round (R2=0.96) steaks. The developed model should be useful for steak cooking, because the constant time to a given degree of doneness should increase consumer satisfaction by reducing variation in degree of steak doneness.


Rights Statement

In Copyright - Educational Use Permitted.

To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.