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The Effect Of Oven Temperature, Cooking Method, And Breed On The Tenderness, Juiciness, And Flavor Of Beef, Carma B. Stembridge
The Effect Of Oven Temperature, Cooking Method, And Breed On The Tenderness, Juiciness, And Flavor Of Beef, Carma B. Stembridge
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The effect of oven temperature, dry-roasting, and breed on the eating quality of beef was determined by sensory and objective methods. Two adjacent standing rib and two adjacent chuck roasts of prime, choice, and good grades from animals of Hereford, Shorthorn, and Charolais breeding were dry-roasted. Control roasts (9-12th ribs) were cooked at 325 F. Experimental roasts (6-8th rib and two chucks) were assigned an oven temperature of 325 or 250 F at random. All roasts were allowed to reach ah internal temperature of 155 F as recorded on a potentiometer.
Tenderness, as determined by a Warner-Bratzler shear, was greater …