Heat penetration patterns of outside round,loin strip and eye round muscles cooked byelectric broiler, electric belt grill, orforced-air convection oven

摘要

We used an electric belt grill, a forced airconvection oven, and an electric broiler tocook steaks from three beef muscles; outsideround (biceps femoris), loin strip (longissimuslumborum) and eye round (semitendinosus).Belt grill cookery gave the fastest heat penetrationinto steaks regardless of temperatureinterval. Eye round had the slowest heat transferrate for each cooking method perhapspartially explained by its fiber orientation.Heat penetration rate into outside round andloin strip was not different (P>0.05) for cookingmethod within a given temperature range.Heat penetration into muscles between 140 and158°F was slowest because energy-expensivereactions (collagen and protein denaturation)occur in that temperature and temperaturedifferential between the heat source and meatis less. Heat penetration also was slow between122 and 140°F due to the denaturation ofcontractile proteins.