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Effect of thickness and location of minced fat on cooking times and weight losses of composite beef joints
Author(s) -
BURFOOT D.
Publication year - 1987
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1987.tb00455.x
Subject(s) - composite number , materials science , chemistry , penetration (warfare) , food science , composite material , mathematics , operations research
Summary The effect on cooking time and weight loss of the thickness of minced fat located at the surface or centre of a cylinder of lean M. semitendinosus was examined. All joints were 160 mm longx80 mm diameter and cooked in a natural convection oven at 175°C. Joints with minced fat at the surface cooked more quickly than those with an equal thickness or volume of fat at the centre. Percentage weight losses from the joints with surface fat were greater than those from joints with the same thickness of fat at the centre but the losses were the same for joints with equal volumes of fat. Cooking time decreased and weight loss increased with increasing amounts of minced fat. For comparison, cylinders of unminced fat were also heated; these required much longer to reach 74°C and suffered substantially less weight loss than the cylinders of minced fat. This showed the need for further work to examine the effect of degree of comminution on the heat penetration and weight losses from fat.