EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. II. BEEF <sup>1</sup>

CAUSEY, KATHRYN; HAUSRATH, MARY ELIZABETH; Ramstad, P.E.; Fenton, Faith

doi:10.1111/j.1365-2621.1950.tb16472.x

Cited by 20 publications

(2 citation statements)

References 8 publications

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“…As for differences between cooking frozen meat with or without previous thawing, Causey et al (1950), Brady et al (1942), Gac et al (1966) and Jakobsson and Bengtsson (1973) found frying directly from the frozen state to require longer cooking time but to give better yield, in partial disagreement with findings of Smith et al (1969) and Lind et al (197 1).…”

Section: Introduction Consideringmentioning

confidence: 95%

Cooking of Beef by Oven Roasting: A Study of Heat and Mass Transfer

Bengtsson

Jakobsson

Sik

1976

Journal of Food Science

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Samples of semimembranosus muscles were oven roasted at 175°C and 225°C from initial temperatures of -20" and +S"C. During heating temperature profiles were determined as a function of heating time. On duplicate samples the corresponding moisture and fat content profiles were determined for a number of heating times. Moisture and temperature profiles were found to be inversely related to each other, with temperature minimum and moisture maximum occurring near the sample center. For fat content no important trend was seen. Heating time was shorter and yield lower at 225°C than at 175"C, and cooking time increased by some 50% when cooking directly from the frozen state. Up to 65-70°C weight loss appears to occur almost entirely by evaporation from a wet surface, the surface temperature being determined by the wet bulb temperature of the oven atmosphere. Also, above 65°C weight loss by liquid drip becomes significant. The results from time/ temperature exposure studies on thin slices of meat showed that temperature is more important than time to drip loss, and surprisingly good agreement with experimental profiles was obtained when applying these data to calculate moisture profiles in roasts from known temperature profiles. For temperature calculations both Hottel diagrams and a simple mathematical model were used with promising results. These findings should help clarify the determining factors in oven roasting of meat, and point to means of controlling and optimizing cooking conditions with regard to yield and cooking time.

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Section: Introduction Consideringmentioning

confidence: 95%

Cooking of Beef by Oven Roasting: A Study of Heat and Mass Transfer

Bengtsson

Jakobsson

Sik

1976

Journal of Food Science

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“…Several studies have been conducted to investigate the potential of microwave red meat cooking. Early studies were reported in the 1950s by Causey et al [ 55 , 56 , 57 ]. The growing demand for both consumers and meat manufacturers to improve the quality and safety of meat, throughput, and energy efficiency raised the interest in continuing to study microwave meat cooking until today.…”

Section: Meat Cooking Methodsmentioning

confidence: 99%

Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review

Alfaifi

Al-Ghamdi

Othman

et al. 2023

Foods

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The aim of this review is to investigate the basic principles of red meat cooking technologies, including traditional and modern methods, and their effects on the physical, thermal, mechanical, sensory, and microbial characteristics of red meat. Cooking methods were categorized into two categories: traditional (cooking in the oven and frying) and modern (ohmic, sous vide, and microwave cooking). When red meat is subjected to high temperatures during food manufacturing, it undergoes changes in its engineering and quality attributes. The quality standards of meat products are associated with several attributes that are determined by food technologists and consumers based on their preferences. Cooking improves the palatability of meat in terms of tenderness, flavor, and juiciness, in addition to eliminating pathogenic microorganisms. The process of meat packaging is one of the important processes that extend the life span of meat and increase its shelf life due to non-exposure to oxygen during cooking and ease of handling without being exposed to microbial contamination. This review highlights the significance of meat cooking mathematical modeling in understanding heat and mass transfer phenomena, reducing costs, and maintaining meat quality. The critical overview considers various production aspects/quality and proposed methods, such as, but not limited to, hurdle technology, for the mass production of meat.

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Literatur

Kiermeier¹,

Haevecker

1972

Sensorische Beurteilung Von Lebensmitteln

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EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. II. BEEF ¹

Cited by 20 publications

References 8 publications

Cooking of Beef by Oven Roasting: A Study of Heat and Mass Transfer

Cooking of Beef by Oven Roasting: A Study of Heat and Mass Transfer

Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review

Literatur

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EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. II. BEEF 1

Cited by 20 publications

References 8 publications

Cooking of Beef by Oven Roasting: A Study of Heat and Mass Transfer

Cooking of Beef by Oven Roasting: A Study of Heat and Mass Transfer

Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review

Literatur

Contact Info

Product

Resources

About

EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. II. BEEF ¹