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EFFECT of DIFFERENT TEMPERATURE CONTROL METHODS ON HEATING TIME and CERTAIN QUALITY PARAMETERS of OVEN‐ROASTED BEEF
Author(s) -
MIELCHE MARTIN M.
Publication year - 1992
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1992.tb00147.x
Subject(s) - roasting , chemistry , food science
Four different methods of oven roasting beef were studied. Twelve semi‐tendinosus muscles were transversely divided, and the 24 subsamples were allocated to 4 cooking methods: High temperature roasting (HTR) with a constant oven temperature of 170C; low temperature roasting (LTR) with a constant oven temperature of 120C; maximum temperature roasting (MTR) with maximally 70C 1 cm below the roast surface and temperature difference roasting (TDR) with constantly 50C between the oven and 1 cm below the roast surface. Quality parameters measured were cooking loss, Warner‐Bratzler shear parameters and taste panel ratings. Mean heating times of HTR, LTR, MTR and TDR were 69, 100, 79 and 157 min, respectively. Most of the quality parameters by HTR were significantly poorer as compared with the other methods, while differences between LTR, MTR and TDR were small. Surface heat transfer coefficient was estimated as 14.1 W/m 2 C. Heating times were predicted with a maximum deviation of 10%.