Bovine Muscle Cooked From the Frozen State at Low Temperature

Vollmar, E. Karla; Harrison, Dorothy L.; Hogg, M. G.

doi:10.1111/j.1365-2621.1976.tb00630.x

Cited by 10 publications

(4 citation statements)

References 9 publications

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“…Funk et al (1966) reported total cooking losses of 12.5% (deck oven) and 15.2% (convection oven) when roasts were cooked at 149C to an internal endpoint of 52C. Vollmar et al (1976) reported cooking losses of 20.8% for 2.4 kg top round roasts cooked in a moist system at 93.3C to an internal endpoint of 60C. At 149C, Ferger et al (1972) observed a 26.4% (dry) or 26.2% (moist) cooking loss from rib roasts cooked to 70C.…”

Section: Resultsmentioning

confidence: 99%

Prediction of Oven Temperature Effects on Beef Bottom Round Roast Yield and Quality1

Hamouz

Mandigo

Calkins

et al. 1995

Foodservice Res Int

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The ability of a foodservice manager to control food quality and cost is enhanced through the use of appropriate decision making tools. Predictive equations which demonstrate the effect of oven temperature (93.3, 107.2, 121.0, 135.0 and 148.8C) on bottom round beef roast yield, cost and palatability characteristics were developed. Tempered roasts (5.44 kg) were cooked in a closed environment to an internal endpoint of 60C. Yield data was collected after thirty minutes equilibration time at room temperature. Linear models accounted for 53.88, 39.20 and 41.15% of the variation in cook yield, servings per kg and cost per serving, respectively. Using prediction equations, a 55.5C decrease in oven temperature increased cook yield by 8.58%, increased servings per kg by 1.28 and decreased cost per serving by 1.79 cents (for every $1.00/kg purchase price). Cooking time decreased by 2.5 h as oven temperature increased from 93.3 to 148.8C. Taste panel evaluation of tenderness and juiciness improved with a decrease in oven temperature (P<0.05), yet oven temperature accounted for only 7.22 and 12.87% of tenderness and juiciness variation, respectively. Low temperature cookery is an advantageous method for preparation of roast beef in the foodservice industry.

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Section: Resultsmentioning

confidence: 99%

Prediction of Oven Temperature Effects on Beef Bottom Round Roast Yield and Quality1

Hamouz

Mandigo

Calkins

et al. 1995

Foodservice Res Int

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show abstract

“…184 ' 185 In a study evaluating both steaks and roasts, data for cooking time and internal temperature were consistent with previous work. 186 Vollmar et al 187 observed a significant increase in cooking time when beef roasts were heated from 60 to 70° C. All steaks and roasts cooked to 80° C took a longer time than those cooked to 70° C (Table 8). Interestingly, the difference in time for the steaks averaged 37% between 70 and 80° C, whereas that time difference in roasts was only approximately 15%.…”

Section: / Internal Temperaturementioning

confidence: 93%

Heat transfer and temperature of foods during processing∗

Holmes

Woodburn

Davis

1981

C R C Critical Reviews in Food Science and Nutrition

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Safety and economics concerns have accentuated an interest in energy input and consumption in the foods industry. This review article focuses on reported temperatures and temperature histories in food preparation and processing. To assist in interpreting reported data, a basic understanding of heat transfer parameters used is given. The relationships between temperature and time histories and quality effects of physical and chemical changes in foods, the production of new compounds with possible health effects, and microbiological safety are summarized. Several areas of needed research are identified.

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“…Investigations of quality of food prepared in slow-cookers have been concerned with casserole-type appliances (Sundberg and Carlin, 1976;Engler and Bowers, 1975;Vollmar, Harrison, and Hogg, 1976). However, a portable oven-broiler with a slow-heat setting was introduced to the appliance market early in 1976.…”

Section: Introductionmentioning

confidence: 99%

Sensory Qualities, Cooking Losses, Shear Values, and B‐Vitamins of Beef Roasts Cooked by Slow‐Heat

Korschgen

Baldwin

1978

Home Economics Research Journal

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Top rounds of beef were cooked to internal temperature of 88°C in a portable oven‐broiler with a slow‐heat setting. Control roasts were cooked in a household electric oven (135°C). Total cooking losses were higher for roasts cooked by the slow‐heat oven‐broiler method than for the control roasts. Shear values and mean tenderness scores indicated that the meat cooked by the slow‐heat oven‐ broiler method was more tender than that cooked by the control method. There were no significant differences between mean flavor and juiciness scores, thiamin and riboflavin contents, and thiamin and riboflavin retention for roasts cooked by the two methods.

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Bovine Muscle Cooked From the Frozen State at Low Temperature

Cited by 10 publications

References 9 publications

Prediction of Oven Temperature Effects on Beef Bottom Round Roast Yield and Quality1

Prediction of Oven Temperature Effects on Beef Bottom Round Roast Yield and Quality1

Heat transfer and temperature of foods during processing∗

Sensory Qualities, Cooking Losses, Shear Values, and B‐Vitamins of Beef Roasts Cooked by Slow‐Heat

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