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Full-Text Articles in Comparative Nutrition
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 …
A Comparative Gas Chromatographic Study Of Venison And Beef Flavors, K. Prakash Reddy
A Comparative Gas Chromatographic Study Of Venison And Beef Flavors, K. Prakash Reddy
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Venison is an important food item in the diet of the people of the United States. Deer is hunted both as sport and for food. Annually, nearly 180,000 hunters go afield in Utah in search of deer. Over 130,000 animals are killed which amounts to an annual harvest of over 15,000,000 pounds of dressed venison. This contributes about 10 1/2 million dollars to the economy of the state from licenses, lodgings, transportation, and other expenses of hunting.