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HIGH‐TEMPERATURE (NTERRUPTED COOKING OF BEEF ROASTS
Author(s) -
BERNEKING JAMES M.,
BALDWIN RUTH E.
Publication year - 1980
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.1365-2621.1980.tb04147.x
Subject(s) - tenderness , flavor , food science , chemistry
Sensory scores for flavor of top round beef roasts were higher for roasts cooked by a high‐temperature interrupted method than for control samples. For rolled rib roasts, flavor and tenderness of samples cooked by the test method in the electric oven and control samples were similar but control samples were juicier than test samples. Cooking losses; shear values, and thiamin and riboflavin content and retention did not differ between control samples and those cooked by the high‐temperature interrupted procedure.