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Thiamin Retention and Other Characteristics of Cooked Beef Loin Roasts
Author(s) -
COOKSEY K.,
KLEIN B. P.,
McKEITH F. K.
Publication year - 1990
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.1365-2621.1990.tb05251.x
Subject(s) - loin , food science , chemistry
Beef loin roasts were prepared by three procedures that simulated home, foodservice or commercial methods for precooking meat prior to vacuum packaging. Roasts were prepared by conventional electric (176.5°C), cook‐in‐package waterbath (70°C water), or smokehouse (ambient temperature) heating. Yield, thiamin, fat, water content, and Instron tenderness of roasts were determined. Raw roasts had higher (P<0.05) water and free water content. All cooked roasts were significantly lower in thiamin content (dry, fat free basis) and thiamin retention (true and dry, fat free basis) than raw roasts (P<0.05). No differences were observed between cooking procedures evaluated (P>0.05), suggesting that most heat processing treatments used for precooking packaged meat result in similar quality products.