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Academic literature on the topic 'Steaks'

Author: Grafiati

Published: 4 June 2021

Last updated: 8 February 2022

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Journal articles on the topic "Steaks"

1

Gill, C. O., X. Yang, B. Uttaro, M. Badoni, and T. Liu. "Effects on Survival of Escherichia coli O157:H7 in Non-Intact Steaks of the Frequency of Turning Over Steaks During Grilling." Journal of Food Research 2, no. 5 (August 22, 2013): 77. http://dx.doi.org/10.5539/jfr.v2n5p77.

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<p>Beef steaks between 1 cm and 3 cm-thick were inoculated with <em>Escherichia coli </em>O157:H7 and/or temperature histories were collected at steak centres, at points initially below the central plane, and/or at points 1 cm or 2 cm from steak edges. The steaks were turned over once during grilling when temperatures at the centres reached 30°C or 50°C, or at specified times once, twice or several times during cooking to specified temperatures between 60and 71°C. When steaks were turned over at centre temperature of 30 or 50°C, some points in some steaks did not reach the temperatures specified for steak centres. When steaks turned over at 50°C were cooked to 60, 63 or 65°C, <em>E. coli </em>O157:H7 inoculated at ? 5 log cfu at each point survived at some points in some steaks at numbers ?3 log cfu. When steaks were turned over once during cooking to 71°C, <em>E. coli </em>O157:H7 survived at some points in some steaks turned over after ? 8 min. When steaks were turned over frequently, or twice at appropriate times during cooking to 63°C, no <em>E. coli </em>O157:H7 were recovered from any inoculated steak. Thus, cooking steaks to 71°C may sometimes have only relatively small effects on <em>E. coli </em>O157:H7 in steaks turned over once. However, turning steaks over twice or more during cooking to 63°C can ensure inactivation of large numbers of <em>E. coli</em> O157:H7 at all points in mechanically tenderized steaks.</p>

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GILL, C. O., J. DEVOS, M. K. YOUSSEF, and X. YANG. "Effects of Selected Cooking Procedures on the Survival of Escherichia coli O157:H7 in Inoculated Steaks Cooked on a Hot Plate or Gas Barbecue Grill." Journal of Food Protection 77, no. 6 (June 1, 2014): 919–26. http://dx.doi.org/10.4315/0362-028x.jfp-13-526.

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Beef steaks (2 cm thick) were each inoculated at three sites in the central plane with Escherichia coli O157:H7 at 5.9 ± 0.3 log CFU per site. Temperatures at steak centers were monitored during cooking on a hot plate or the grill of a gas barbeque. Steaks were cooked in groups of five using the same procedures and cooking each steak to the same temperature, and surviving E. coli O157:H7 at each site was enumerated. When steaks cooked on the hot plate were turned over every 2 or 4 min during cooking to between 56 and 62°C, no E. coli O157:H7 was recovered from steaks cooked to ≥58 or 62°C, respectively. When steaks were cooked to ≤71°C and turned over once during cooking, E. coli O157:H7 was recovered from steaks in groups turned over after ≤8 min but not from steaks turned over after 10 or 12 min. E. coli O157:H7 was recovered in similar numbers from steaks that were not held or were held for 3 min after cooking when steaks were turned over once after 4 or 6 min during cooking. When steaks were cooked on the grill with the barbeque lid open and turned over every 2 or 4 min during cooking to 63 or 56°C, E. coli O157:H7 was recovered from only those steaks turned over at 4-min intervals and cooked to 56°C. E. coli O157:H7 was recovered from some steaks turned over once during cooking on the grill and held or not held after cooking to 63°C. E. coli O157:H7 was not recovered from steaks turned over after 4 min during cooking to 60°C on the grill with the barbeque lid closed or when the lid was closed after 6 min. Apparently, the microbiological safety of mechanically tenderized steaks can be assured by turning steaks over at intervals of about 2 min during cooking to ≥60°C in an open skillet or on a barbecue grill. When steaks are turned over only once during cooking to ≥60°C, microbiological safety may be assured by covering the skillet or grill with a lid during at least the final minutes of cooking.

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Ramanathan, Ranjith, Rachel M. Mitacek, Sabra D. Billups, Ravi Jadeja, Morgan M. Pfeiffer, Gretchen G. Mafi, and Deborah L. VanOverbeke. "Novel nitrite-embedded packaging improves surface redness of dark-cutting longissimus steaks." Translational Animal Science 2, no. 2 (February 22, 2018): 135–43. http://dx.doi.org/10.1093/tas/txy006.

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Abstract The objective of this research was to determine the effects of nitrite-embedded/FreshCase packaging on lean color of dark-cutting beef. Eight dark-cutting (pH > 6.0) and eight USDA Low Choice (normal-pH; mean pH = 5.6) beef strip loins (longissimus lumborum) were selected 3 day after harvest. Each dark-cutting loin was sliced into five 2.5-cm thick steaks and randomly assigned to 1) dark-cutting steak packaged in polyvinyl chloride film (PVC) overwrap, 2) dark-cutting steak packaged in nitrite-embedded film, 3) dark-cutting steaks dipped in 0.2% rosemary solution and packaged in nitrite-embedded film, and 4) dark-cutting steak dipped in deionized water and packaged in nitrite-embedded film. The fifth dark-cutting steak was used to determine pH and proximate composition. Normal-pH choice loins were used as a control and each loin was randomly assigned to either PVC overwrap for retail display or to determine pH and proximate composition. Packages were placed in coffin-style retail display cases under continuous fluorescent lighting for 3 days. A HunterLab MiniScan XE Plus spectrophotometer was utilized to characterize steak color every 24 h. There was a significant treatment × storage time interaction (P < 0.05) for a* values and nitric oxide myoglobin formation. On days 1, 2, and 3 of the display, nitrite-embedded treatment improved (P < 0.05) redness compared to other dark-cutting steaks in PVC. A 45% increase in redness (P < 0.05) was observed for nitrite-embedded rosemary treatment over dark-cutting steak in PVC on day 3 of display. Nitric oxide myoglobin formation on day 0 was less for all dark-cutting steaks in nitrite-embedded packaging. Metmyoglobin content was greater (P < 0.05) on day 0 for dark-cutting steaks packaged in nitrite-embedded treatments than dark-cutting steaks in PVC. However, metmyoglobin level in dark-cutting steaks packaged in nitrite-embedded treatments decreased (P < 0.05) on day 1 compared with day 0. Dark-cutting steaks packaged in PVC had greater (P < 0.05) L* values on day 0 than other dark-cutting steaks in nitrite-embedded packaging. Conversely, on days 1, 2, and 3, there were no differences (P > 0.05) in L* values between dark-cutting treatments. Dark-cutting steaks in nitrite-embedded packaging had lower total plate count (P < 0.05) than dark-cutting steak packaged in PVC. The current research indicated that nitrite-embedded packaging has the potential to improve surface color of dark-cutting beef.

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Jones, S. D. M., L. E. Jeremiah, A. K. W. Tong, W. M. Robertson, and S. Lutz. "The effects of marbling level, electrical stimulation, and postmortem aging on the cooking and palatability properties of beef rib-eye steaks." Canadian Journal of Animal Science 71, no. 4 (December 1, 1991): 1037–43. http://dx.doi.org/10.4141/cjas91-125.

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A total of 458 beef rib-eye steaks (longis-simus thoracis) from 229 carcass left sides were used to evaluate the effects of degree of marbling, electrical stimulation, and postmortem aging on the cooking and palatability properties of beef. One steak from each side was randomly allocated to 4 or 11 d of postmortem aging. Steaks were roasted to an internal temperature of 70 °C in a conventional oven preheated to 177 °C, and six cubes of lean from each steak were randomly assigned to a trained panel for palatability evaluation. Degree of marbling had no effect on initial or overall tenderness, flavour intensity, or desirability, but steaks with slight or greater marbling levels were juicier (P < 0.05) than those with traces of marbling. The percentage of unacceptable ratings for steaks, based on overall palatability, declined from 38.5% for traces of marbling to 23.7% for modest marbling levels. Low-voltage electrical stimulation had no effect (P < 0.05) on any of the palatability traits. Postmortem aging significantly (P < 0.05) increased the tenderness and overall palatability of rib-eye steaks while decreasing the frequency of unacceptable ratings of steaks from 38.8% in 4-d-old steaks compared with 24.0% in 11-d-old steaks. The results of this study confirmed the importance of postmortem aging to beef tenderness and palatability and the importance of marbling level to juiciness, but indicated that low-voltage stimulation was ineffective in improving beef palatability. Key words: Beef, carcass, palatability, marbling, electrical stimulation, aging

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LORCA, T. A., M. D. PIERSON, J. R. CLAUS, J. D. EIFERT, J. E. MARCY, and S. S. SUMNER. "Penetration of Surface-Inoculated Bacteria as a Result of Hydrodynamic Shock Wave Treatment of Beef Steaks." Journal of Food Protection 65, no. 4 (April 1, 2002): 616–20. http://dx.doi.org/10.4315/0362-028x-65.4.616.

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The top surface of the raw eye of round steaks was inoculated with either green fluorescent protein (GFP)-labeled Escherichia coli (E. coli-GFP) or rifampin-resistant E. coli (E. coli-rif). Cryostat sampling in concert with laser scanning confocal microscopy (LSCM) or plating onto antibiotic selective agar was used to determine if hydrodynamic shock wave (HSW) treatment resulted in the movement of the inoculated bacteria from the outer inoculated surface to the interior of intact beef steaks. HSW treatment induced the movement of both marker bacteria into the steaks to a maximum depth of 300 μm (0.3 mm). Because popular steak-cooking techniques involve the application of heat from the exterior surface of the steak to achieve internal temperatures ranging from 55 to 82°C, the extent of bacterial penetration observed in HSW-treated steaks does not appear to pose a safety hazard to consumers.

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LOPES, M., J. D. STOPFORTH, K. SUCRE, R. R. MIKSCH, E. GIDDENS, M. C. S. REDDY, R. S. YEMM, and M. SAMADPOUR. "Alternative Cutting Methods To Minimize Transfer of Nervous System Tissue during Steak Preparation from Bone-in Short Loins." Journal of Food Protection 69, no. 6 (June 1, 2006): 1388–92. http://dx.doi.org/10.4315/0362-028x-69.6.1388.

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Fresh beef products, such as steaks, may become contaminated with potential specified risk materials (SRMs), such as central nervous system tissue, during the fabrication of bone-in loin subprimals. The objective of this study was to evaluate current and alternative cutting methods that could be used to minimize the transfer of nervous system tissue (NST) tissue during preparation of steaks from bone-in short loins. Bone-in short loins were cut according to three methods. (i) Cutting method I—The vertebral column bones were removed prior to cutting the loin into steaks from the medial (vertebral column) to lateral (flank) side. (ii) Cutting method II—The loin was cut into steaks from the vertebral column side to the flank side prior to removal of the vertebral column bones. (iii) Cutting method III—The loin was cut into steaks from the flank side to the vertebral column side prior to removal of the vertebral column bones. Results indicated that surface areas along the vertebral column cutting line had detectable (0.10 and 0.22% NST/100 cm2) and, thus, higher potential SRM contamination than resulting steak surfaces or the cutting blade. Overall, there were no detectable (<0.10% NST/100 cm2) differences in NST contamination of steaks produced by the three cutting methods. Immunohistochemical evaluation of areas on excised and ground steak surfaces indicated that regardless of cutting method, there was generally “no” to “moderate” staining, suggesting that detectable (0.137 to 0.201% NST) contamination from these samples was most likely due to peripheral nerve detection. These results imply that steaks may be cut from bone-in short loins prior to removal of the vertebral column bones without affecting the transfer of NST to resulting steaks at concentrations <0.10% NST/100 cm2.

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Klassen, M. D., and C. O. Gill. "Consumer Responses to Proposed Instructions for Cooking Mechanically Tenderized Beef Steaks." Journal of Food Research 5, no. 1 (December 23, 2015): 49. http://dx.doi.org/10.5539/jfr.v5n1p49.

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Mechanical tenderizing of beef can result in bacteria, which may include enteric pathogens such as <em>Escherichia coli</em> O157:H7, from the surface being carried into previously sterile deep tissues. A telephone survey of 1021 Canadian consumers was conducted during September 2013 to determine current steak cooking practices, and responses to proposed instructions for cooking to ensure microbiological safety intended for labels on packs of mechanically tenderized beef (MTB) steaks. The responses indicated that 95% of Canadian consumers preferably cook steaks to a medium rare or more well done condition while 66% turn steaks over twice or more during cooking. These practices are those required to ensure the microbiological safety of MTB steaks. Apparently, over 80% of consumers would have no difficulty understanding, and would be likely to follow instructions that specify these practices for the safe cooking of MTB steaks.

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Mönch, Axel. "Erste ‚klimaneutrale‘ Steaks." agrarzeitung 76, no. 3 (2021): 5. http://dx.doi.org/10.51202/1869-9707-2021-3-005.

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Yang, Xianqin, Julia Devos, Hui Wang, and Mark Klassen. "Microbiological Condition of Retail Beef Steaks: A Canadian Survey." Journal of Food Research 7, no. 4 (April 11, 2018): 1. http://dx.doi.org/10.5539/jfr.v7n4p1.

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The second national baseline microbiological survey of beef steaks offered for retail in Canada was conducted in 2015. A total of 621 steaks of four types (cross rib, CR; inside round, IR; striploin, SL; top sirloin, TS) collected from 135 retail stores in five cities across Canada were tested. Swab samples each from swabbing the entire upper surface of each steak were processed for enumeration of seven groups of indicator organisms: total aerobes (AER), psychrotrophs (PSY), lactic acid bacteria (LAB), pseudomonads (PSE), Brochothrix thermosphacta (BRO), coliforms (COL) and Escherichia coli (ECO). The overall mean values (log CFU/100 cm2) were 5.17±1.29, 4.92±1.36, 4.79±1.42, 3.26±1.49, 2.34±1.88, and 0.80±1.05 for AER, PSY, LAB, PSE, BRO, and COL, respectively. ECO were not recovered from 87.3% of the steaks and when there was recovery, the numbers were mostly ≤ 1 log CFU/100 cm2. Strong correlation was found between the log numbers of AER and PSY, of AER and LAB, and of PSY and LAB, while the correlation between the log numbers of COL and ECO was weak. The numbers of COL and ECO from different groups of steak types or from different cities were not substantially different. Of the four types of steaks, IR had the lowest median values for AER, PSY, LAB, PSE and BRO, followed by CR. The microbiological condition of retail beef steaks in this survey was on par with that in the previous one, with very low numbers of generic E. coli being recovered from very few steaks and the indicators for microbial quality being at numbers much lower than the upper limit for shelf life of beef.

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AHMAD, HAMDI A., and JOHN A. MARCHELLO. "Microbial Growth and Successions on Steaks as Influenced by Packaging Procedures1." Journal of Food Protection 52, no. 4 (April 1, 1989): 236–39. http://dx.doi.org/10.4315/0362-028x-52.4.236.

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The influence of retail packaging procedures: (1) Borden's Resinite film overwrap; (2) Gas (1% CO, 40% O2, 59% N2) flushed for 2 min then overwrapped with the Resinite film; (3) packaged in a barrier bag and sealed with no evacuation of air on microbial growth and succession on steak surfaces was studied during 12 d of storage at 4°C. Growth on top and bottom surfaces for all packaged steaks did not differ significantly within most sampling periods. Similar growth patterns were observed on both steak surfaces, increasing (P <0.05) between d 3, 6, and 9 of storage. Pseudomonas dominated the microflora on steaks packaged in all treatments. However, Pseudomonas was the dominant organism on the steaks packaged in treatment 3 only through d 6; thereafter the microflora were dominated by Serratia. The numbers of Micrococcus, Brochothrix, and coryneforms were also increased with storage time in all treatments.

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Dissertations / Theses on the topic "Steaks"

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Stanbridge, L. H. "Microbial associations developing on modified atmosphere packaged beef steaks." Thesis, University of Bath, 1994. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.239972.

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Reynolds, Lindsey. "Sensory Evaluations of USDA Select Strip Loin Steaks Enhanced with Sodium and Potassium Phosphates and USDA Choice Strip Loin Steaks for Comparable Palatability Factors." TopSCHOLAR®, 2011. http://digitalcommons.wku.edu/theses/1051.

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The cyclic nature of the beef industry is dependent on the supply and demand transaction initiated by consumers’ acceptability of quality meat products. When purchasing beef at the grocery store, consumers are dependent on USDA grades and visual appraisal; consumers expect consistency in products. Upon this appraisal, quality is determined by the color, marbling content, and texture of a particular retail cut, as well as cooked characteristics of tenderness, flavor, and juiciness. Variability in meat tenderness is a major quality defect of beef (Morgan et al., 1991b; Smith et al., 1992). A common practice used by beef processors to extend the shelf life and improve tenderness of beef products is “enhancing”. Even though enhancing products is effective for water and color retention and improved tenderness, these additives can negatively impact flavor by giving a bitter, salty or metallic taste. This experiment was conducted to determine the effect of enhancement on the eating quality of USDA Select strip loin steaks. After a training session, six students in the agriculture department at Western Kentucky University were selected to serve on a sensory panel. The panel members evaluated tenderness, juiciness, flavor, off-flavor, overall acceptability, and saltiness. The USDA Select strip loin steaks were enhanced with a 12% solution of sodium and potassium phosphate and USDA Choice strip loin steaks were non-enhanced. Results indicated the enhanced product was inferior for all palatability measures (P<.05). Enhanced USDA Select strip loin steaks were rated as being lower for tenderness, juiciness, flavor, overall acceptability, and more salty. Also, the enhanced strip loin steaks received significantly higher evaluations for off-flavor (P<.01). These data suggested that a 12% solution of sodium and potassium phosphates administered to USDA Select strip loin steaks lowered consumer satisfaction.

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Fevold, Michaella Ann. "Tenderness and Juiciness of Beef Steaks from Varying Hot Carcass Weights." Thesis, North Dakota State University, 2019. https://hdl.handle.net/10365/31563.

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The objective of this study was to determine how hot carcass weights affect temperature decline and pH decline of beef carcasses, as well as, tenderness, juiciness and color of beef steaks. Carcasses were selected based on hot carcass weight. Carcasses were separated into either light, medium or heavy weight groups and temperature and pH decline were measured for 24 hours. There were no differences in pH decline, fat thickness, KPH or marbling score, drip loss, cook loss or WBSF among hot carcass weight classes. Light and medium carcasses weight had smaller longissimus areas compared to heavy carcasses. Light weight carcasses had lower USDA final yield grades compared to heavy carcasses. Color data indicated steaks from heavy carcasses were redder than steaks from light carcasses. Hot carcass weight did not have an influence on overall meat quality attributes of steaks, however, hot carcass weight did have an effect on color.

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Bagley, Jason Lee. "Consumer and shear force evaluation of steaks from the M. Serratus ventralis." Texas A&M University, 2006. http://hdl.handle.net/1969.1/4706.

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An in-home evaluation of steaks from the M. Serratus ventralis was conducted to determine consumer acceptance. Steaks were also evaluated by Warner-Bratzler shear force (WBS) evaluations. Steaks from the M. Serratus ventralis were either blade tenderized, injected with a salt, phosphate, and papain solution, or served as a control. Consumers (n = 136) were not given a specific method of cookery, but were asked to document cooking method and degree of doneness, overall-like, tenderness desirability, tenderness of cut, juiciness desirability, juiciness of cut, flavor desirability, and flavor intensity. When cooked on the grill, in the oven, or in a skillet, injected steaks received the highest (P < 0.05) ratings for tenderness. Furthermore, consumers rated injected and blade tenderized steaks higher (P<0.05) for overall like when they were cooked on the grill to a higher degree of doneness. Oven cooked steaks that were injected, rated higher (P<0.05) than blade tenderized steaks for juiciness. When cooked on the grill, juiciness ratings were also higher (P<0.05) for injected steaks compared to control steaks. Moreover, injected steaks had significantly lower (P<0.05) WBS values when compared to blade tenderized and control steaks. Overall, ratings for all steaks were adequate, confirming the M. Serratus ventralis as a potential high quality steak for use in the retail market.

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Jedlicka, Megan Elaine. "The effects of functional oils on sensory attributes of beef ribeye steaks." [Ames, Iowa : Iowa State University], 2009. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:1473219.

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Sledge, Lillie Marie Kerth Christopher R. "Characterizing grass-fed ground beef and enhanced steaks using modified atmosphere packaging." Auburn, Ala, 2008. http://hdl.handle.net/10415/1411.

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Emamgholizadeh, Fariba. "Effects of marinades on the formation of heterocyclic amines in grilled beef steaks." Thesis, Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/913.

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John, Liza. "Comparison of Color and Thiobarbituric Acid (TBA) Values of Cooked Hamburger Patties and Top Sirloin Steaks after Storage of Fresh Beef Chubs and Raw Steaks in Modified Atmospheres of 80% Oxygen or 0.4% Carbon Monoxide." DigitalCommons@USU, 2004. https://digitalcommons.usu.edu/etd/5520.

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This study compared the effect of packaging method (0.4% carbon monoxide, 80% oxygen or vacuum), storage time (7, 14 and 21 days) and internal cooking temperature 49, 57, 66, 71 and 79°C) on color and thiobarbituric acid (TBA) values of top sirloin steaks and ground beef patties. Ground beef was obtained from 3 different sources (chuck, loin and trim). All samples were stored at 2°C for 7, 14 and 21 days. All raw ground beef samples stored in 0.4% carbon monoxide remained bright red throughout the 21-day storage period. The phenomenon of premature browning (appearance of cooked color at lower than normal cooking temperatures) was observed in samples stored in high oxygen. TBA values were highest for the samples stored in 80% oxygen. Internal a* redness values were lowest for samples stored in 80% oxygen. Percent myogobin denaturation (PMD) increased with increase in internal cooking temperature and was highest for the ground beef samples stored in 80% oxygen. The a* redness values were highest for raw steaks stored in 0.4% CO. Steaks stored in vacuum had a uniform purple color, but some browning was noticed on the surface of the samples by day 14. PMD and TBA values of cooked top sirloin steaks were highest for the samples stored in 80% oxygen This study confirms that high oxygen packaging promotes rancidity in ground beef and top sirloin steaks. Packaging in 0.4% carbon monoxide helps maintain a bright cherry red color in ground beef and top sirloin steaks for up to 21 days.

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Matney, MaryAnn Joy. "The effect of postmortem aging and location on tenderness of steaks from beef Semitendinosus and Longissimus lumborum." Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/34673.

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Master of Science
Department of Animal Sciences and Industry
Terry A. Houser
The objective of this study was to determine the effect of extended postmortem aging (DOA), steak location (LOC), and dietary treatment (TRT) on cooked meat tenderness, sarcomere length, and myofibrillar protein degradation of steaks from the Semitendinosus (ST) and Longissimus lumborum (LL). Crossbred feedlot steers (n = 40; initial body weight 638 ± 29 kg) were fed 45 d with the following diets: a control diet, control diet with microalgae meal, microalgae meal and antioxidants fed at the beginning of feeding, and microalgae meal with antioxidants fed during the final 10 d of feeding. The ST and LL were removed from carcasses. The ST was fabricated into 10 steaks, which were paired with an adjacent steak and assigned 5 LOC; LOC 1 was the most proximal and LOC 5 was the most distal. Each LOC was randomly assigned an aging period of 7, 14, 28, 56 or 112 d. The 6 most posterior steaks of the LL were paired with an adjacent steak and assigned 3 locations; LOC 1 being the most anterior and LOC 3 the most posterior. Each LOC of the LL was randomly assigned an aging period of 7, 28, or 112 d. Shear force, sarcomere length, muscle fiber type and size, postmortem proteolysis, and calpain activity were measured across aging periods for each LOC. Improved Warner-Bratzler shear force (WBSF) values were detected throughout the 112 d aging period for both ST and LL steaks (quadratic; P < 0.01). The largest decrease in shear force occurred between d 7 and 28 for LL and ST steaks. Shear force decreased (P < 0.01) from LOC 1 to LOC 5 (proximal to distal) in ST steaks. Steak LOC 5 had the longest sarcomeres over LOC 1, 2, and 3 on d 7, 14, and 28 (P < 0.01) in the ST; LOC 4 and 5 also had a greater percentage of Type I fibers (P < 0.01). Muscle fiber size in ST steaks decreased (P = 0.01) from LOC 1 to LOC 5. As DOA increased, intact calpain-1 decreased (quadratic; P < 0.01), with intact calpain-1 completely disappearing by d 56 and d 28 in the ST and LL, respectively. Intact desmin and troponin-T decreased throughout the 112 d in ST and LL steaks (linear; P ≤ 0.03). Degraded desmin-38 kDa increased (P < 0.01) between d 14 and d 28; however, degraded desmin-38 kDa did not continue to degrade (P = 0.76) from d 56 to d 112 in ST steaks. Degraded desmin-35 kDa content, however, continued to increase through d 112 (P < 0.01). Muscle fiber size and type along with sarcomere length played a substantial role in tenderness differences in steak LOC, whereas calpain and proteolytic activity played a substantial role across DOA.

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Ortega, Villicana Maria Teresa. "Escherichia coli O157:H7 and Salmonella spp. risk assessments for the production and cooking of restructured beef steaks /." Search for this dissertation online, 2003. http://wwwlib.umi.com/cr/ksu/main.

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Books on the topic "Steaks"

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Loughran, Rob. High steaks. Bend, Or: Salvo Press, 2003.

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Des steaks pour les élèves: Roman. Montréal: Québec Amérique, 2000.

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Freedom and beef steaks: Colonial Calcutta culture. New Delhi: Orient Blackswan, 2012.

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International, Omaha Steaks. The Omaha Steaks good life guide and cookbook. Omaha, NE: Omaha Steaks International, 1985.

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Franks, Jo. Steak seasoning greats. Australia?]: Jo Franks, 2013.

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Fussell, Betty Harper. Raising steaks: The life and times of American beef. Orlando: Harcourt, Inc., 2008.

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Bentley, Jay. Open range: Steaks, chops & more from Big Sky Country. Philapelphia: Running Press, 2012.

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Mike, Cooper, ed. The book of steak: Cooking for carnivores. Bath: Parragon Books, 2013.

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Ribs, chops, steaks, & wings: Irresistible recipes for the grill, stovetop, and oven. San Francisco, Calif: Chronicle, 2010.

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Steaks, chops, ribs & wings: Irresistible recipes for the grill, stovetop, and oven. San Francisco: Chronicle Books, 2011.

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Book chapters on the topic "Steaks"

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Jula, Rocco. "„Steaks für alle“ ***." In Fallsammlung zum Handelsrecht, 226–47. Berlin, Heidelberg: Springer Berlin Heidelberg, 2000. http://dx.doi.org/10.1007/978-3-662-07184-7_14.

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Livnat, Zohar. "“You bring the steaks, I’ll bring the salad”." In The Construction of ‘Ordinariness’ across Media Genres, 51–72. Amsterdam: John Benjamins Publishing Company, 2019. http://dx.doi.org/10.1075/pbns.307.03liv.

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Sha, Wei. "Introduction." In Steels, 1–23. London: Springer London, 2013. http://dx.doi.org/10.1007/978-1-4471-4872-2_1.

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Sha, Wei. "Fire Engineering." In Steels, 227–47. London: Springer London, 2013. http://dx.doi.org/10.1007/978-1-4471-4872-2_10.

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Sha, Wei. "Fire Resistance of Protected Slim Floors." In Steels, 249–64. London: Springer London, 2013. http://dx.doi.org/10.1007/978-1-4471-4872-2_11.

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Sha, Wei. "High-Strength Low-Alloy Steel." In Steels, 27–58. London: Springer London, 2013. http://dx.doi.org/10.1007/978-1-4471-4872-2_2.

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Sha, Wei. "Fire-Resistant Steel." In Steels, 59–83. London: Springer London, 2013. http://dx.doi.org/10.1007/978-1-4471-4872-2_3.

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Sha, Wei. "Heat-Resistant Steel." In Steels, 85–108. London: Springer London, 2013. http://dx.doi.org/10.1007/978-1-4471-4872-2_4.

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Sha, Wei. "Nitride-Strengthened Ferritic/Martensitic Steel." In Steels, 109–40. London: Springer London, 2013. http://dx.doi.org/10.1007/978-1-4471-4872-2_5.

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Sha, Wei. "Ultra High-Strength Maraging Steel." In Steels, 141–61. London: Springer London, 2013. http://dx.doi.org/10.1007/978-1-4471-4872-2_6.

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Conference papers on the topic "Steaks"

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J. Kandaswamy, S. G. Bajwa, J. K. Apple, and J. T. Sawyer. "Effect of Near-infrared Scanning Angle in Prediction of Tenderness and Sensory Attributes in Longissimus Thoracis Steaks." In 2005 Tampa, FL July 17-20, 2005. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2005. http://dx.doi.org/10.13031/2013.19542.

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Lin, Ta-Yu, Kuang-Yu Shih, Ming-Yuan Wang, Hsueh-Chieh Shih, and S. Y. Lee. "What do they eat? A survey of eat-out habit of university students in Taiwan." In INNODOCT 2019. Valencia: Universitat Politècnica de València, 2019. http://dx.doi.org/10.4995/inn2019.2019.10562.

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Main purpose of this research is trying to understand food likeliness of Taiwan college students, and probe whether these food are healthy. Three survey steps are taken as: step 1, market survey for what kind of foods are selling around the campuses; step 2, questionnaire investigation for students food preference; step 3, analyzing whether these favorite foods are healthy or not. The result shows: major consideration for students food selection are “taste” and “price”; 63% of students are taking food or snacks late at night at least once a week. Top three most favorite foods are: Taiwanese fries (yan su ji), carbon grilled chicken and fried fish steaks. Quantities of these foods are small, prices are low, and easy access from roadside food stands. Problems of them are high calories, easy to accumulate free radical in human body, plus insanitary food processing environment. They are harmful to student health. We suggest Taiwan government take it seriously.

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Koupper, Charlie, Guillaume Bonneau, Gianluca Caciolli, Bruno Facchini, Lorenzo Tarchi, Laurent Gicquel, and Florent Duchaine. "Development of an Engine Representative Combustor Simulator Dedicated to Hot Streak Generation." In ASME Turbo Expo 2014: Turbine Technical Conference and Exposition. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/gt2014-25120.

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Nowadays, the lack of confidence in the prediction of combustor-turbine interactions and more specifically our ability to predict the migration of hot spots through this interface leads to the application of extra safety margins, which are detrimental to an optimized turbine design and efficiency. To understand the physics and flow at this interface, a full 360° non-reactive combustor simulator representative of a recent lean burn chamber together with a 1.5 turbine stage is instrumented at DLR in Gottingen (Germany) within the European project FACTOR. The chamber operates with axial swirlers especially designed to reproduce engine-realistic velocity and temperature distortion profiles allowing the investigation of the hot streaks transport through the high pressure stage. First, a true scale three injector annular sector of the combustor simulator without turbine is assembled and tested at the University of Florence. To generate the hot steaks the swirlers are fed by an air flow at 531 K, while the liners are cooled by an effusion system fed with air at ambient temperature. In addition to static pressure taps and thermocouples, the test rig will be equipped with an automatic traverse system which allows detailed measurements at the combustor exit by means of a 5-hole probe, a thermocouple and hot wire anemometers. This paper presents the design process and instrumentation of the trisector combustor simulator, with a special focus on Large Eddy Simulations (LES) which were widely used to validate the design choices. It was indeed decided to take advantage of the ability and maturity of LES to properly capture turbulence and mixing within combustion chambers, despite an increased computational cost as compared to usual RANS approaches. For preliminary design, simulations of a single periodic sector (representative of the DLR full annular rig) are compared to simulations of the trisector test rig, showing no difference on the central swirler predictions, comforting the choice for the trisector. In parallel, to allow hot wire anemometry measurements, the selection of an isothermal operating point, representative of the nominal point, is assessed and validated by use of LES.

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Spring, J. P., and D. M. McLaughlin. "Rod Bundle Heat Transfer: Steady-State Steam Cooling Experiments." In 14th International Conference on Nuclear Engineering. ASMEDC, 2006. http://dx.doi.org/10.1115/icone14-89734.

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Through the joint efforts of the Pennsylvania State University and the United States Nuclear Regulatory Commission, an experimental rod bundle heat transfer (RBHT) facility was designed and built. The rod bundle consists of a 7×7 square pitch array with spacer grids and geometry similar to that found in a modern pressurized water reactor. From this facility, a series of steady-state steam cooling experiments were performed. The bundle inlet Reynolds number was varied from 1 400 to 30 000 over a pressure range from 1.36 to 4 bars (20 to 60 psia). The bundle inlet steam temperature was controlled to be at saturation for the specified pressure and the fluid exit temperature exceeded 550 °C in the highest power tests. One important quantity of interest is the local convective heat transfer coefficient defined in terms of the local bulk mean temperature of the flow, local wall temperature, and heat flux. Steam temperatures were measured at the center of selected subchannels along the length of the bundle by traversing miniaturized thermocouples. Using an analogy between momentum and energy transport, a method was developed for relating the local subchannel centerline temperature measurement to the local bulk mean temperature. Wall temperatures were measured using internal thermocouples strategically placed along the length of each rod and the local wall heat flux was obtained from an inverse conduction program. The local heat transfer coefficient was calculated from the data at each rod thermocouple location. The local heat transfer coefficients calculated for locations where the flow was fully developed were compared against several published correlations. The Weisman and El-Genk correlations were found to agree best with the RBHT steam cooling data, especially over the range of turbulent Reynolds numbers. The effect of spacer grids on the heat transfer enhancement was also determined from instrumentation placed downstream of the spacer grid locations. The local heat transfer was found to be greatest at locations immediately downstream of the grid, and as the flow moved further downstream from the grid it became more developed, thus causing the heat transfer to diminish. The amount of heat transfer enhancement was found to depend not only on the spacer grid design, but also on the local Reynolds number. It was seen that decreasing Reynolds number leads to greater heat transfer enhancement.

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Stevanovic, Vladimir D., Zoran V. Stosic, Michael Kiera, and Uwe Stoll. "Horizontal Steam Generator Thermal-Hydraulics at Various Steady-State Power Levels." In 10th International Conference on Nuclear Engineering. ASMEDC, 2002. http://dx.doi.org/10.1115/icone10-22451.

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Three-dimensional computer simulation and analyses of the horizontal steam generator thermal-hydraulics of the WWER 1000 nuclear power plant have been performed for 50% and 75% partial loads, 100% nominal load and 110% over-load. Presented results show water and steam mass flow rate vectors, steam void fraction spatial distribution, recirculation zones, swell level position, water mass inventory on the shell side, and other important thermal-hydraulic parameters. The simulations have been performed with the computer code 3D ANA, based on the “two-fluid” model approach. Steam-water interface transport processes, as well as tube bundle flow resistance, energy transfer, and steam generation within tube bundles are modelled with “closure laws”. Applied approach implies non-equilibrium thermal and flow conditions. The model is solved by the control volume procedure, which has been extended in order to take into account the 3D flow of liquid and gas phase. The methodology is validated by comparing numerical and experimental results of real steam generator operational conditions at various power levels of the WWER Novovoronezh, Unit 5. One-dimensional model of the horizontal steam generator has been built with the RELAP 5 standard code on the basis of the multidimensional two-phase flow structure obtained with the 3D ANA code. RELAP 5 and 3D ANA code results are compared, showing acceptable agreement.

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Moroz, Leonid, and Alexander Tarasov. "Coupled CFD and Thermal Steady State Analysis of Steam Turbine Secondary Flow Path." In International Joint Power Generation Conference collocated with TurboExpo 2003. ASMEDC, 2003. http://dx.doi.org/10.1115/ijpgc2003-40058.

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The main purpose of this work is to conduct coupled CFD analysis of the steam flow in the secondary part of turbine and study thermal rotor/stator steady state. We consider a 11 stage high-pressure cylinder of a power steam turbine with extended terminal labyrinths. Domain of interest is only the secondary flow path of the cylinder, therefore the shroud and blades are beyond the scope of this work. All blades are virtually removed and on the imaginary cylindrical surface the effective boundary conditions are assigned. This takes into account heat fluxes that came to disks/diaphragms from blades in reality. Practical engineering method of obtaining axi-symmetric solution has been developed and results are presented and discussed. Thermal state analysis shows a significant influence of secondary steam bleeding on temperature distribution of rotor and stator.

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Reigl, Martin, and Harish N. Dave. "Considerations to the An-Isothermal Creep-Fatigue Assessment of Steam Turbine Rotor Steels." In ASME 2007 Pressure Vessels and Piping Conference. ASMEDC, 2007. http://dx.doi.org/10.1115/creep2007-26553.

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The high creep-fatigue loading of fast starting steam turbines is investigated. Based on real turbine operation, but assuming worse conditions like increased notch factors, typical stress-strain cycles of the rotor are calculated. These an-isothermal cycles consists of phases of different start-types (cold start, warm start and hot start), of steady-state operation, shut-down and stand-still. Experiments, performed with these cycles, are evaluated with different methods. For the LCF fraction of the lifetime consumption, several reference temperatures are compared, whereby the so-called ‘corner temperature’ is preferably incorporated, which is the temperature at the end of the compression phase. The creep fraction of the lifetime consumption is firstly assessed with the time fraction rule, either considering the midlife cycles only or considering each individual cycle, either considering all phases of the cycles or the steady state operation phase only. Then, the ductility exhaustion method for the creep damage is applied, after defining the ductility for several experiments.

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Philip, Jacob, Faruk Kazi, and Harivittal Manglvedekar. "Quasi Steady State, Quasi Numerical Modeling of Saturated Steam-Water Spaces Using Normalized Steam and Water Properties for Efficient Computing." In 2014 5th International Conference on Intelligent Systems, Modelling and Simulation (ISMS). IEEE, 2014. http://dx.doi.org/10.1109/isms.2014.121.

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Fitriana, Linda Devi, Yusuf Fuad, and Abdul Haris Rosyidi. "Dynamism of Open-Ended Problem Solving: Study on Junior High School Students Behavior Based on Keirsey Personality Type." In Proceedings of the International Conference on Science, Technology, Education, Arts, Culture and Humanity - "Interdisciplinary Challenges for Humanity Education in Digital Era" (STEACH 2018). Paris, France: Atlantis Press, 2019. http://dx.doi.org/10.2991/steach-18.2019.1.

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Setiawan, Anggun. "Aesthetic Dimensions and Enchantment of Education in Weweh Culture in East Java." In Proceedings of the International Conference on Science, Technology, Education, Arts, Culture and Humanity - "Interdisciplinary Challenges for Humanity Education in Digital Era" (STEACH 2018). Paris, France: Atlantis Press, 2019. http://dx.doi.org/10.2991/steach-18.2019.10.

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Reports on the topic "Steaks"

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Nichols, Todd Travis, Dean Dalton Taylor, Richard Arthur Wood, and Charles Marshall Barnes. Steady-State Simulation of Steam Reforming of INEEL Tank Farm Waste. Office of Scientific and Technical Information (OSTI), August 2002. http://dx.doi.org/10.2172/911450.

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Satik, C., M. Parlar, and Y. C. Yortsos. A study of steady-state steam-water counterflow in porous media. Office of Scientific and Technical Information (OSTI), February 1990. http://dx.doi.org/10.2172/5140533.

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Nichols, T. T., D. D. Taylor, R. A. Wood, and C. M. Barnes. Steady-State Simulation of Steam Reforming of INEEL Tank Farm Waste. Office of Scientific and Technical Information (OSTI), August 2002. http://dx.doi.org/10.2172/801031.

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Sherby, O. D., and J. Wadsworth. Ultrahigh carbon steels, Damascus steels, and superplasticity. Office of Scientific and Technical Information (OSTI), April 1997. http://dx.doi.org/10.2172/555400.

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Lee, E. U., R. Taylor, C. Lei, and H. C. Sander. Aircraft Steels. Fort Belvoir, VA: Defense Technical Information Center, February 2009. http://dx.doi.org/10.21236/ada494348.

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Trimmer, Paul A., and Donald E. Tiano. Mild Wind Series, Minute Steak Event. Fort Belvoir, VA: Defense Technical Information Center, November 1992. http://dx.doi.org/10.21236/ada286599.

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Mattson, Mary Pat, and Sarah Hanson. Palmisano Park / Stearns Quarry. Landscape Architecture Foundation, 2014. http://dx.doi.org/10.31353/cs0770.

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Hansen, Michael L., Henry S. Griffis, and Deena Ackerman. Steady-State Accession Requirements. Fort Belvoir, VA: Defense Technical Information Center, March 2003. http://dx.doi.org/10.21236/ada418954.

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Luceadams, Matthew. Next Steps. Office of Scientific and Technical Information (OSTI), October 2020. http://dx.doi.org/10.2172/1688727.

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Banovic, Stephen W., Christopher N. McCowan, and William E. Luecke. Physical properties of structural steels. Gaithersburg, MD: National Institute of Standards and Technology, 2005. http://dx.doi.org/10.6028/nist.ncstar.1-3e.

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