Effects of End Point and Oven Temperatures on Beef Roasts Cooked in Oven Film Bags and Open Pans

Sensory Characteristics, Texture, Color, and Selected Nutrient Content of Veal Muscle

“…Cover (1937) reported higher cooking losses for a variety of meat cuts cooked at oven temperatures of 225°C than for those at 125°C. However, no significant differences in cooking losses were reported for beef roasts heated at oven temperatures of 177°C and 205°C (Shaffer et al, 1973) or pork roasts heated at 149°C and 190°C (Carlin et al, 1965).…”

“…Most reported research on the effects of oven temperature on sensory characteristics of beef and pork (Bayne et al, 1973;Carlin et al, 1968;Lowe et al, 1952, Shaffer et al, 1973 Moisture content was less in shoulder roasts cooked in covered containers at 163°C than in uncovered. Skillet-braised (with water) shoulder steaks contained less moisture than those pan-fried.…”

Quality of pork ham as affected by locations within sample, cooking methods and storage

“…Different final temperatures within the meats during cooking have different effects on the texture and nutrition of the meat products. The increase of final temperatures was associated with increased cooking loss, graininess, concentration of lipid, protein and certain fatty acids, as well as decreased juiciness, pink colour and metallic flavour (Heymann, Hedrick, Karrasch, Eggeman, & Ellersieck, 1990;Joseph, Awosanya, Adeniran, & Otagba, 1997;Shaffer, Harrison, & Anderson, 1973). Although most of the above studies give detailed description about the effect of single or combined factors on chemical, physical and sensory Journal of Food Engineering 65 (2004) 551-556 www.elsevier.com/locate/jfoodeng qualities of cooked meat products, little information is available for the relationship among quality attributes, and for comprehensive evaluation of samples with heterogeneous characteristics.…”

Color, Doneness and Soluble Protein Characteristics of Dry Roasted Beef Semitendinosus

“…Color is generally used as evidence of extent of heat exposure in cooked beef. Color and doneness in relation to temperature have often been subjectively assessed by individual researchers (Cover et al, 1957;Bemofsky et al, 1959;and Visser et al, 1960); for objective color, measurements have been related to the visual redness associated with doneness (Ferger et al, 1972;Shaffer et al, 1973;Fogg and Harrison et al, 1975;Blankenship et al, 1980).…”