![]() ![]() Hardness, resilience, and chewiness were each influenced by a three-way interaction ( P = 0.023 0.014 and 0.030 respectively). These interactions, along with the differences in the thermal characteristic of proteins, suggest that the microstructure of steaks was affected by each cooking treatment group. The elastic behavior of the surface of steaks was influenced by the interaction of quality grade and steak thickness ( P = 0.031). The elastic behavior of steak centers was influenced in a three-way interaction ( P = 0.029) between quality grade, steak thickness, and grill surface temperature. ![]() The elastic behaviors of the surface and center of the steaks were analyzed to determine how the microstructure of the beef responded to applied stress. ![]() No differences ( P > 0.05) were observed among thin steaks for denaturation temperature or enthalpy. ![]() Thermal characteristics described by changes in the denaturation temperature (between 55☌ – 60☌) and enthalpies of protein denaturation (70☌ – 75☌) both differed ( P = 0.031 and P = 0.001, respectively) among thick steaks, with thick steaks cooked on a high grill surface temperature having a lower denaturation temperature and enthalpy compared with thick steaks cooked on a low grill surface temperature. The objective of this study was to determine the thermodynamic and physical properties of beef strip loin steaks of varying thicknesses and USDA quality grades cooked with high and low grill surface temperatures. ![]()
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