COMPARISON OF ROASTING VERSUS BROILING ON SENSORY CHARACTERISTICS OF BEEF LONGISSIMUS STEAKS

Beef longissimus steaks (n = 72) ranging in marbling from “traces” through “slightly abundant” and in maturity from “A” through “E” were roasted (oven temperature = 175°C and internal temperature = 70°C) or broiled (electric grill temperature = about 2750C and internal temperature = 70°C). A trained 12‐member descriptive panel rated the cooked meat for tenderness, juiciness, amount of detectable connective tissue, and flavor intensity. Degree of maturity and USDA marbling score significantly affected all palatability traits, whereas cooking method (roasting vs broiling) significantly affected only juiciness ratings. Roasted steaks were rated higher in juiciness, had lower cooking losses, and required longer cooking times to achieve the desired temperature endpoint than broiled steaks. Roasted and broiled steaks did not differ in tenderness, flavor intensity, or amount of detectable connective tissue. Copyright © 1979, Wiley Blackwell. All rights reserved