We used a forced-air convection oven tocook steaks from two muscles; strip loin(longissimus lumborum) and outside round(biceps femoris). We used a mathematicalmodel to predict cooking time and temperatureprofiles for each steak. No differences(P>0.05) were found in cooking times betweenexperimental and model values for eitherof the steaks. Modeled temperature profileswere consistently higher (except for thebeginning of the cooking cycle) than the experimental values up to 65°C (150°F) in thecooking cycle for outside round steaks,whereas better agreement between experimentaland modeled values was found for striploin 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.
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