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Effects Of Heating Rate And Endpoint Temperature On The Palatability And Storage Stability Of Precooked Beef Roasts, C.M. Chen, P.S. Dezeeuw, W.J. Costello
Effects Of Heating Rate And Endpoint Temperature On The Palatability And Storage Stability Of Precooked Beef Roasts, C.M. Chen, P.S. Dezeeuw, W.J. Costello
South Dakota Beef Report, 1987
The primary objective of this study was to determine the optimal cooking rate and endpoint temperature of a precooking regime for beef roasts which maximizes consumer acceptability and storage stability. Percentage cooking loss and TEA values were minimized when roasts were precooked to the lowest endpoint temperature (45 C, 112 F). I n addition, long-term cooking (heating rate = 16 min/C) improved TEA values (Thiobarbituric acid, a test for oxidative rancidity) for precooked beef roasts. Sensory qualities did not differ (P>.05) due to cooking rate or endpoint temperature. Findings suggest that a low-temperature long-term cooking method optimizes (Pc.05) cooking …
1987 South Dakota Beef Report, Department Of Animal And Range Sciences, South Dakota State University, Agricultural Experiment Station, South Dakota State University, Cooperative Extension Service, South Dakota State University
1987 South Dakota Beef Report, Department Of Animal And Range Sciences, South Dakota State University, Agricultural Experiment Station, South Dakota State University, Cooperative Extension Service, South Dakota State University
South Dakota Beef Report, 1987
This is the complete 1987 South Dakota Beef Report.