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Effect of dimensions on the hating times and wieght losses of cylindrical beef joints
Author(s) -
Burfoot D.,
Griffin Wendy J.
Publication year - 1988
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.1365-2621.1988.tb00605.x
Subject(s) - cylinder , joint (building) , materials science , work (physics) , mechanics , convection , composite material , mathematics , thermodynamics , geometry , structural engineering , physics , engineering
Summary The heating time and weight loss of cylindrical joints of lean beef in twenty‐five length/diameter combinations (five lengths from 28 to 160 mm and five diameters from 14 to 80 mm) were measured when heating the meat to a minimum internal temperature of 74°C in a natural convection oven at 175°C. Cooking weight loss was not affected by joint diameter but decreased very slightly with length. Heating time to 74C increased with joint length and asymptotically approached the heating time for an infinitely long cylinder. The variation of heating time with joint diameter and length was predicted using a mathematical model. Comparison of the results with other published work showed that weight loss from the lean component of joints is not affected by fat cover.