Three 2.5 cm thick steaks were cut off from each m. psoas major
(S) – sirloin and m. gluteus medius (R) – roast beef sample and
grilled on an electric grill at 180 8C and 280 8C five days after
slaughter. One side of each steak was grilled to a temperature of
35 2 8C (in the geometric center of the steak), then the steak was
turned over and grilled until the temperature in its geometric center
reached 70 2 8C. The temperature in the geometric center of each
steak was maintained for 5 1 min before it was removed from the
grill. The average steak grilling time was 10 1 min at 180 8C and
7 1 min at 280 8C.
2.3