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Beef Palatability as Affected by Cooking Rate and Final Internal Temperature¹

Agricultural Research Service, United States Department of Agriculture, Beltsville, Maryland 20705

Abstract

Longissimus muscle steaks from four young (A maturity) and four old (D to E maturity) carcasses were randomly assigned to 12 cooking treatments. The design utilized three oven temperatures to provide a variation in rate of cooking (121, 177 and 232 C). Within each oven temperature steaks were roasted to four different final internal temperatures (60, 70, 80, and 90 C). Samples were evaluated by a trained seven-member panel for tenderness, juiciness, connective tissue amount, fragmentation and flavor. Oven and steak internal temperature interactions were significant for juiciness only. Three-way interactions for carcass maturity, oven and internal temperature were nonsignificant except for flavor acceptability. Ratings for tenderness decreased as internal temperature of the steak increased regardless of the oven temperature. This decrease was more pronounced in the older age group. Oven temperature had little effect on the panel score for connective tissue amount. As expected, juiciness decreased with increased internal temperature. Flavor acceptability was not affected by cooking rate, whereas steaks cooked to an internal temperature of 60 and 70 C were more flavorful than steaks cooked to 90 C. Flavor ratings were highest for steaks in the young age group.

¹ The Authors Thank Texas A&M University for the Use of their Facilities in Fabricating the Product into Steaks.

² Meat Science Research Laboratory, AMRI.

³ Field Crops Laboratory, PGGI.

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