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Full-Text Articles in Life Sciences
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 …
Characterization Of The Muscles Within The Beef Forequarter, R.C. Johnson, C.M. Chen, T.S. Muller, W.J. Costello, J.R. Romans, K.W. Jones
Characterization Of The Muscles Within The Beef Forequarter, R.C. Johnson, C.M. Chen, T.S. Muller, W.J. Costello, J.R. Romans, K.W. Jones
South Dakota Beef Report, 1987
Thirty - four muscles/muscle groups, each greater than .1 kg, were dissected from 16 forequarters to establish a data base of individual muscle yields, palatability profiles and chemical composition. Carcass data from the 16 steers revealed the following averages: carcass weight - 288.4 kg, yield grade - 3.2, and quality grade – low choice. Individual muscle yields, tenderness profiles and chemical analyses indicated that the muscles within the forequarter are extremely variable. However, several of the larger muscles within the forequarter possess tenderness profiles comparable to the longissimus dorsi, the major muscle within rib steaks. This study suggests that maximum …