ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Hot- and cold-boned (HB and CB, respectively) restructured beef roasts were cooked in either: a conduction oven, convection steamer, low temperature cook/hold over or low temperature controlled humidity cook/hold oven. CB roast cooked in the conduction oven had higher cooking yields and lower shear values than CB roasts prepared by convection and low temperature controlled humidity cook/hold oven. HB roasts, cooked in the conduction oven, also had slightly higher cooking yields than other methods. No differences for shear values were apparent for HB roasts cooked in the various ovens. A sensory panel indicated CB and HB roasts had a browned beefy flavor, were juicy and moderately blended with little aftertaste. Restructured roasts are satisfactory for food service/institutional use but differences in yield and tenderness due to cooking method should be recognized.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1990.tb05200.x
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