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BOVINE MUSCLE COOKED FROM THE FROZEN STATE AT LOW TEMPERATURE
Author(s) -
VOLLMAR E. KARLA,
HARRISON DOROTHY L.,
HOGG MARGARET G.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00630.x
Subject(s) - palatability , food science , chemistry , cooked meat , cooker , biology , ecology
Top round roasts (1.35 kg) were oven roasted (OR, 94° C), cooked in oven film bags (OFB, 94°C) or in a slow cooker (SC, 85°C) to 60° or 70°C, or cooked in OFB or in SC 10 hr. Total cooking losses and palatability of meat and related objective measurements were similar for all cooking methods. OFB and SC roasts cooked in less (P < 0.05) time and appeared more well‐done (P < 0.05) than OR roasts cooked to the same end point. Heat penetration was slower when the meat's internal temperature was below 0°C than when between 0° and 70°C. After 70°C, heat penetration was reduced markedly. For OFB and SC roasts cooked to 70°C, generally the longer the internal temperature was between 55° and 7°C, the less tender and mealy the product; when cooked 10 hr, the longer the internal temperature was between 55° and 7°C, the lower were the cooking losses and mealiness scores.