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"Coagulation Test" for Cooked Meat Temperature: Effect of Sample Preparation Methods
Author(s) -
TOWNSEND W. E.,
THOMSON J. E.,
HUTCHINS J. R.
Publication year - 1985
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.1365-2621.1985.tb13040.x
Subject(s) - biuret test , absorbance , distilled water , chemistry , coagulation , food science , chromatography , biochemistry , urea , psychology , psychiatry
The “Coagulation Test,” to determine the temperature to which meat had been cooked, was studied relative to the effect of variations in sample preparation methods on the coagulation temperature, biuret protein content and spectrophotometric absorbance value of 0.9% saline OI water filtrates obtained from extracts of samples of rare, medium and well done portions of roast beef. Sample preparation methods were: (1) 5‐mm cubes, (2) ground once, (3) ground three times, or (4) homogenized at 12,000 rpm for 30 sec. Sample preparation method had no significant effect on the coagulation temperature, biuret protein content or absorbance values of filtrates from extracts of rare, medium and well done portions of roast beef. No significant differences were found between 0.9% saline and distilled water filtrates.