ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Twelve top round roasts from two Utility-grade cows were randomized and cooked by microwave, convection or conventional methods after epimysial tissue had been inserted into each roast. The freshly cooked and stored roasts were evaluated for rancidity using three TBA methods, and textural determinations were made on epimysial tissue. TBA numbers increased from day 0 through day 11. Shear values for epimysial tissue from 8-year old animals cooked by microwave tended to be lower than those for tissues cooked by convection or conventional methods, but no differences in cooking method were observed for tissue from l-year old animals.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1986.tb11230.x
Permalink