Predicting temperature profiles to determine degree of doneness for beef biceps femoris and longissimus lumborum steaks

The degree of steak doneness is an important factor in providing consumers with a satisfying eating experience. Endpoint temperature and cooking rate are the determinants of degree of doneness. Our objectives were to predict internal temperature profiles and cooking times for longissimus lumborum an...

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Veröffentlicht in:	Meat science 2004-05, Vol.67 (1), p.101-105
Hauptverfasser:	Obuz, E, Dikeman, M.E, Erickson, L.E, Hunt, M.C, Herald, T.J
Format:	Artikel
Sprache:	eng
Schlagworte:	Beef Biological and medical sciences Cooking Food industries Fundamental and applied biological sciences. Psychology Meat and meat product industries Prediction Temperature
Online-Zugang:	Volltext
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