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Eating Quality Of Beef: Influence Of Cooking Method; Sires; Mineral (Fe, Mg, Zn, Na, K, And P), Lipid, And Nitrogen Content, Elisabeth E. Ream

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The influence on eating quality of beef of cooking method, sires, mineral (Fe, Mg, Zn, Na, K, and P), lipid, and nitrogen content was determined by objective measurements, sensory evaluations, cooking losses, and chemical analysis. Two adjacent arm and two adjacent rib roasts from 18 Herford animals were used. The arm and rib (sixth to eighth ribs) roasts were deboned, cut in half, and randomly assigned to the conventional or electronic ovens for dry roasting to the medium-rare stage (145 F, 147 F). Roasts of the ninth to twelfth ribs were dry-roasted in a meat research oven at 325 F …