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Effect Of Temperature On The Tenderness Of Cooked Beef


Effect Of Temperature On The Tenderness Of Cooked Beef
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Effect Of Temperature On The Tenderness Of Cooked Beef


Effect Of Temperature On The Tenderness Of Cooked Beef
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Author : J. M. Tuomy
language : en
Publisher:
Release Date : 1962

Effect Of Temperature On The Tenderness Of Cooked Beef written by J. M. Tuomy and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1962 with Beef categories.


Beef cooked for various periods of time and at several temperatures was evaluated for ease of cutting, flavor, and tenderness. The degree of tenderness of beef attained through cooking is dependent upon the inherent tenderness of the meat, time, and tempeature. The initial effect of heat is toughening due to protein coagulation progresively occurring as the temperature increases. Tenderization of the coagulated protein is a function of temperature and time with little or no tenderization taking place below 180 F. There was no evidence in this study that connective tissue played any part in the toughness of the meat although this probably would not hold true for different cuts. Kramer shear press results correlated highly with panel results for tenderness and cuttability. The work reported is part of a larger study on organoleptic properties of freeze-dried meats and how to measure them objectively. (Author).



Effect Of Cook Temperature And Time On Tenderness And Cook Loss From Beef Semitendinosus


Effect Of Cook Temperature And Time On Tenderness And Cook Loss From Beef Semitendinosus
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Author : H. Illing
language : en
Publisher:
Release Date : 1992

Effect Of Cook Temperature And Time On Tenderness And Cook Loss From Beef Semitendinosus written by H. Illing and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Beef categories.




The Effect Of Oven Temperature Cooking Method And Breed On The Tenderness Juiciness And Flavor Of Beef


The Effect Of Oven Temperature Cooking Method And Breed On The Tenderness Juiciness And Flavor Of Beef
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Author : Carma B. Stembridge
language : en
Publisher:
Release Date : 1968

The Effect Of Oven Temperature Cooking Method And Breed On The Tenderness Juiciness And Flavor Of Beef written by Carma B. Stembridge and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1968 with categories.




The Effect Of Temperature And Time Of Cooking On The Tenderness Of Roasts


The Effect Of Temperature And Time Of Cooking On The Tenderness Of Roasts
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Author : Sylvia Cover
language : en
Publisher:
Release Date : 1937

The Effect Of Temperature And Time Of Cooking On The Tenderness Of Roasts written by Sylvia Cover and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1937 with Agriculture categories.




Effect Of Selected Times And Temperatures During Holding On The Quality Characteristics And Thiamine Content Of Roast Beef


Effect Of Selected Times And Temperatures During Holding On The Quality Characteristics And Thiamine Content Of Roast Beef
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Author : Mary Ann Boyle
language : en
Publisher:
Release Date : 1968

Effect Of Selected Times And Temperatures During Holding On The Quality Characteristics And Thiamine Content Of Roast Beef written by Mary Ann Boyle and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1968 with Beef categories.




The Effect Of Methods Of Reheating Upon Palatability Of Precooked Frozen Beef Roasts


The Effect Of Methods Of Reheating Upon Palatability Of Precooked Frozen Beef Roasts
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Author : Sister Mary Ronald
language : en
Publisher:
Release Date : 1956

The Effect Of Methods Of Reheating Upon Palatability Of Precooked Frozen Beef Roasts written by Sister Mary Ronald and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1956 with Cooking (Beef) categories.




Factors Influencing The Palatability Vitamin Content And Yield Of Cooked Beef


Factors Influencing The Palatability Vitamin Content And Yield Of Cooked Beef
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Author : Elsie H. Dawson
language : en
Publisher:
Release Date : 1959

Factors Influencing The Palatability Vitamin Content And Yield Of Cooked Beef written by Elsie H. Dawson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1959 with Beef categories.


Plan of studies -- Relative palatability of different grades of beef -- Factors affecting the palatability of beef of Good grade and below -- Vitamin retention in the cooking of beef of Good grade and below -- Effect of cooking method and grade on yield of cooked meat.



Effect Of Moisture Upon Press Fluid Tenderness And Losses Of Heated Beef Muscle


Effect Of Moisture Upon Press Fluid Tenderness And Losses Of Heated Beef Muscle
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Author : Inez Amanda Nienow
language : en
Publisher:
Release Date : 1937

Effect Of Moisture Upon Press Fluid Tenderness And Losses Of Heated Beef Muscle written by Inez Amanda Nienow and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1937 with Beef categories.




The Effects Of Cooking Temperature And Stage Of Doneness On Some Factors In Broiled Beef


The Effects Of Cooking Temperature And Stage Of Doneness On Some Factors In Broiled Beef
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Author : Carmencita Salvosa
language : en
Publisher:
Release Date : 1963

The Effects Of Cooking Temperature And Stage Of Doneness On Some Factors In Broiled Beef written by Carmencita Salvosa and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1963 with categories.


Broiling is cooking tender cuts of meat by radiant heat from hot coals, a gas flame, or an electric element. Steaks and chops for broiling are from 1 to 2 inches thick. Broiling as a method of cooking mat is not new, but the directions for the process are the result of individual trial and error testing and are often in conflict. Current interest in indoor and outdoor broiling, particularly in Western United States, emphasizes the need for better information. There is no measuring device for surface heat during broiling and thus little research on the relationship of surface temperature, degree of doneness and cooking time. Little has been done to investigate the effect of a change in rate of heat transfer on the physical and chemical reactions which occur during broiling. Although some work has been done on the effects of different cooking methods on weight losses, tenderness, palatability, and thiamine content of beef, no reports were found relating cut of meat, temperature at the surface of the mat, and degree of doneness to other factors during broiling. The existing literature contained relatively little information on changes produced in broiled beef. Most of the data available were indefinite, lacking precise information regarding time and temperature. Timetables for broiling, like roasting, varied in directions given and frequently stated the time of cooking in minutes per pound. At best this can serve only as a poor guide because the amount of fat and bone present, the state of the meat, whether solid or ground, the amount of connective tissue present, and the thickness of the meat influence the rate of heat penetration. This initial study was conducted on beef using charcoal as the source of heat, since the heat of the charcoal could be controlled at different temperatures. A high, medium and low temperature were used for cooking and the meat was cooked to three degrees of doneness (rare, medium and well-done). In this research a potentiometer devised by Taylor Instrument Company to measure the temperature at the surfaces of the meat and internally was used. Thus it was possible to accurately measure the temperature. An experimental model of a coil-type thermometer was also made by Taylor Instrument Company and its use offered, for the first time, the possibility of determining the temperature at the surface of the meat. The purpose of this study was to investigate the relationship of surface temperature during broiling to stage of doneness and to cooking time on the following factors in broiled sirloin steaks: thiamine retention, soluble protein content, weight loss, moisture retention, changes in tenderness, juiciness and flavor. It was hoped that the findings might be of use in the development of a thermometer to be used for broiling much as oven and meat thermometers are used now for roasting meats. Also, an attempt was made to develop time-temperature charts for use in broiling.



Tenderness Of Beef As Affected By Variations In Time And Temperature Of Application Of A Meat Tenderizer


Tenderness Of Beef As Affected By Variations In Time And Temperature Of Application Of A Meat Tenderizer
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Author : Eleanor Marguerite Pratt
language : en
Publisher:
Release Date : 1960

Tenderness Of Beef As Affected By Variations In Time And Temperature Of Application Of A Meat Tenderizer written by Eleanor Marguerite Pratt and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1960 with Meat categories.