Page Banner  United States Department of Agriculture
Agricultural Research Service  Title: Cooking and Palatability
Traits of Beef Longissimus Steaks Cooked with a Belt Grill Or An
Open Hearth Electric Broiler  item Wheeler, Tommy item
Shackelford, Steven item Koohmaraie, Mohammad  Submitted to:
Journal of Animal Science Publication Type: Peer Reviewed
Journal Publication Acceptance Date: July 6, 1998 Publication
Date: N/A  Interpretive Summary: Cooking method and
instrumentation are important considerations of research studies
that include measurement of meat palatability traits. Surveys
reveal that consumers use a wide variety of cooking methods when
preparing steaks. Thus, scientists strive to identify a cooking
methodology that not only provides consistent results, but also
provides results that are relevant to consumers. Although
commonly used in meat palatability research, consistency of
cooking obtained from open hearth electric broilers has been
questioned. Thus, the objective of this experiment was