Modeling of heat transfer and evaporative mass losses during the cooking of beef patties using far-infrared radiation

Shilton, N.; Mallikarjunan, P.; Sheridan, P.S.

doi:10.1016/s0260-8774(02)00066-3

Cited by 42 publications

(26 citation statements)

References 9 publications

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“…For heat transfer only, Sakai, Fujii, and Hanzawa (1993) found no significant differences between the two methods. This approach was also applied by Parroufe, Dostie, Mujumder, and Poulin (1992), Fasina, Tyler, and Pickard (1997), Shilton, Mallikarjunan, and Sheridan (2002) for heat and mass transfer analysis in food dehydration applications. Ginzburg (1969) and Datta and Ni (2002) applied an exponential decay model with a finite penetration depth.…”

Section: Introductionmentioning

confidence: 99%

Investigation of far infrared radiation heating as an alternative technique for surface decontamination of strawberry

Tanaka

Verboven

Scheerlinck

et al. 2007

Journal of Food Engineering

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Section: Introductionmentioning

confidence: 99%

Investigation of far infrared radiation heating as an alternative technique for surface decontamination of strawberry

Tanaka

Verboven

Scheerlinck

et al. 2007

Journal of Food Engineering

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“…doi:10.1016/j.jfoodeng.2004.10.013 not vaporise. These phenomena have only partly been investigated in meat products (Dagerskog, 1979a(Dagerskog, , 1979bNgadi, Watts, & Correia, 1997;Shilton, Mallikarjunan, & Sheridan, 2002).…”

Section: Introductionmentioning

confidence: 99%

The mechanisms controlling heat and mass transfer on frying of beefburgers. Part 2: The influence of the pan temperature and patty diameter

Oroszvári

Bayod

Sjöholm

et al. 2005

Journal of Food Engineering

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“…Mangalassary et al (2004) also suggested that marbling (intramuscular fat content) and moisture movement could significantly contribute to lower RTI in thicker meat products. Marbling in meat adds to the insulating effect (Woodams and Nowrey, 1968;Mangalassary et al, 2004) while moisture movement results in a decrease in heat transfer, causing a delay in temperature increase, thereby decreasing RTI (Ikediala et al, 1996;Shilton, Mallikarjunan, and Sheridan, 2002).…”

Section: Rate Of Temperature Increasementioning

confidence: 99%

Modeling Techniques for Prediction of Safe Cooking Times of Mechanically Tenderized Beef Steaks

Saha

Jadeja

Mafi

et al. 2018

Meat and Muscle Biology

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Microbial safety issues related to mechanically tenderized beef have become prevalent, resulting in new labeling regulations for mechanically tenderized raw or partially cooked beef products. These products must bear labels to include validated cooking instructions, with specifications for minimum internal temperatures, to ensure that they are fully cooked. However, validation of cooking instructions for individual steak cuts of different sizes and weights is costly and time consuming. The objective of this study was to utilize predictive modeling techniques to determine safe cooking times for various mechanically tenderized steaks, cooked to an internal temperature of 70 to 71°C. A total of 162 steaks of various types (top round, knuckle, strip loin, top sirloin, sirloin cap, tri-tip, ribeye, flap, and flank), thicknesses (1.27, 2.54, and 3.81 cm), and weights (113 to 567 g) were used. Prior to cooking, samples were needle-tenderized, cut, vacuum-packaged, and refrigerated. Steak dimensions (width, thickness, and length) were measured prior to each cooking experiment. Samples were cooked on a flat-top-grill until they reached an internal temperature of 70 to 71°C, and the time taken to reach that temperature was defined as the Experimental Safe Cooking Time (ESCT). A thermocouple, attached to a data logger, recorded the steak-center temperature every 10 s. The time-temperature profiles obtained were used to determine the rate of temperature increase (RTI). Data generated through the experiments was used for model development and determination of predicted safe cooking time (PSCT) for steaks. The thickness, weight, and RTI of the steaks were identified as factors that had a 60% or higher correlation with the ESCT. Prediction accuracy of the regression model was 79%, with no significant differences (P < 0.01) between the ESCT and PSCT. This approach could help the meat industry formulate safe cooking times of various steak cuts, without repeating costly validation studies.

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Modeling of heat transfer and evaporative mass losses during the cooking of beef patties using far-infrared radiation

Cited by 42 publications

References 9 publications

Investigation of far infrared radiation heating as an alternative technique for surface decontamination of strawberry

Investigation of far infrared radiation heating as an alternative technique for surface decontamination of strawberry

The mechanisms controlling heat and mass transfer on frying of beefburgers. Part 2: The influence of the pan temperature and patty diameter

Modeling Techniques for Prediction of Safe Cooking Times of Mechanically Tenderized Beef Steaks

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