Using ultrasonic methods to determine cooking degree of doneness in beefsteaks.

摘要

Imaging and piezoelectric ultrasound were used independently in two separate experiments to determine cooking degree of doneness (DOD) in beefsteaks. Six 2.54-cm steaks were cut from central portions of frozen United States Department of Agriculture Select strip loins (n/=18), and were assigned DOD corresponding with very rare, rare, medium rare, medium, well and very well, respectively. Steaks were scanned both before and after cooking. Cooking loss and Warner-Bratzler shear force (WBSF) were determined. As DOD increased, WBSF and cooking loss increased (P<0.05). Image intensities were analysed and comparisons were made between steaks cooked to similar DOD (P