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Effect of Cooking Method on the Texture of Epimysial Tissue and Rancidity in Beef Roasts
Author(s) -
WELKE R. A.,
WILLIAMS J. C.,
MILLER G. J.,
FIELD R. A.
Publication year - 1986
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.1365-2621.1986.tb11230.x
Subject(s) - food science , chemistry , texture (cosmology) , image (mathematics) , computer science , artificial intelligence
Twelve top round roasts from two Utility‐grade cows were randomized and cooked by microwave, convection or conventional methods after epimysial tissue had been inserted into each roast. The freshly cooked and stored roasts were evaluated for rancidity using three TBA methods, and textural determinations were made on epimysial tissue. TBA numbers increased from day 0 through day 11. Shear values for epimysial tissue from 8‐year old animals cooked by microwave tended to be lower than those for tissues cooked by convection or conventional methods, but no differences in cooking method were observed for tissue from l‐year old animals.