EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. III. LAMB¹

Abstract

N o reports were found in the literature 011 the effect of cooking on frozen lamb, or of dielectric rooking 011 either fresh or frozen lamb. Only one report- McIntire, Schweigert, and Elvehjem (1943)-was found on the effects of broiling lamb.The effect of thawing and cooking methods on frozen ground pork and beef has been reported previously b y Causey, Andreassen, Hausrath, Along, Ramstad, and Fenton (1950a and b ) . The objective of the third part of the study reported herein was to determine the effect of these treatments on frozen gronnd lamb. Lamb patties were thawed during cooking and at room temperatnre. The patties were cooked b y pan-broiling, oven-broiling, dielectric cooking without pre-browning, a d dielectric cooking with pre-browning.As in the stndy of beef, palatability, loss of weight, drip, bacterial plate counts, and retentions of thiamine, riboflavin, and lysine were determined. EXPERIMENTAL PROCEDUREW c a t Prppnration: The lamb was obtained from the Animal HURbandry Department a t Cornell TTniversity. The entire lot was from the mnscle meat of three nine-month-old, choice grade Western lambs. The meat was prepared and frozen in one-quarter-pound patties as previously described [ Causey et d. (1950a) 1.Tknziting Methods: The patties, except for those cooked from the frozen state, were thawed in the original wrappings at room temperature, 18.3 to 23.8"C. (65 to 75"F.), to an internal temperatnre of 2.8"C.( 37°F.). Cooking M d h o d q :The lamb patties were cooked as described for pork. Patties, cooked b y pan-broiling and oven-broiling, were turned when they reached an internal temperature of 633°C. (145"F.), and removed when they reached 85°C. (165°F.).Dielectrically cooked patties without pre-browning required an average of six minutes for cooking directly from the frozen state, and 4.3 minutes f o r cooking after thawing at room temperature. The final internal temperature averaged 956°C. (204°F.).After pre-browning on both sides for a total average of 3.6 minutes, cooking of frozen patties was finished dielectrically in an average of 1.7 minutes, and cooking of thawed patties in 1.5 minutes. Final internal temperatnre averaged 90.6"C. (195°F.).' This work was conducted under a contract between the School of Nutrition and the Office of Naval Research, IT. S. N.

Effects of Hot Processing, Patty Formation Before or After Freezing‐thawing and Soy Usage on Various Properties of Low‐fat Ground Beef

“…Loss of moisture during thawing may have accounted for the lower juiciness scores observed for AF patties. Causey et al (1950) reported no differences in juiciness for patties cooked from the frozen versus thawed state. In our study, juiciness was also affected (P < 0.05) by a significant interaction of boning temperature and soy rehydration level ( Table 3).…”

Use of neural networks to predict roasting time and weight loss for beef joints

“…roasting directly from the frozen state gave a larger weight loss. In contrast, Brady et al (1942), Causey et al (1950) and Jakobsson & Bengtsson (1973) reported that roasting directly from the frozen state gave a lower weight loss. The disagreement, as explained by Bengtsson et al (1976) may be caused again by the differences in experimental condition and beef sample dimension.…”

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

“…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.…”