Date of this Version
Seven muscles from 10 beef carcasses were cooked quickly or slowly and held 0 or 1 hour to explore the influence of cooking rate and holding time on beef flavor. Off-flavor intensity was lowest when beef was cooked slowly (on a 300°F grill instead of a 480°F grill) and when it was held for 1 hour prior to sensory evaluation. The infraspinatus (flat iron) had the least intense off-flavor and the vastus intermedius (knuckle bottom) had the most intense off-flavor. Slow cooking or holding for 1 hour prior to consumption reduced the intensity of off-flavor in value cuts.