Heat processing menu items with rotating hot air versus deep fat frying

1988

Beef shortloin steaks were heat processed by rotating hot air or charbroiling to 58, 69, and 74°C. Variables important to decisions made by foodservice operators were analyzed: product yield, heat processing time, electrical energy consumption, and sensory attributes. The rotating hot‐air unit required less heat processing time. Three nutrients which could influence consumer selection decisions were analyzed: moisture, lipids, and food energy. Data analysis revealed: (1) Comparable effects between both heat processing methods for these nutrients, and (2) quality advantages for consumer selection of rare steaks.

Section: Heat Processingmentioning

confidence: 99%

The Effects of Rotating Hot Air and Charbroiling on Beef Shortloin Steaks1,2

1988

The Effect of Alternate Heat Processing Methods on Process Variables and Quality of Pork Loin Chops1,2

1988

To investigate operating parameters and selected food quality attributes, breaded and unbreaded pork loin chops were heat processed in a rotating hot‐air system. Breaded chops were compared to those heat processed in a deep fat fryer; unbreaded chops to those on a charbroiler. For unbreaded pork chops, the rotating hot‐air process was advantageous. For consumers desiring pork chops, deep fat frying was advantageous. Recommendations were made for consumer selection, based on desired quality attributes of moisture, and lipid and food energy content.

The Effects of Heat Processing Methods on Lamb Loin Chops1,2

1988

Lamb loin chops were heat processed by rotating hot air and charbroiling to 68°C and 74°C. When operating parameters were evaluated for each method, heat processing times were substantially lower with the rotating hot‐air unit regardless of the degree of doneness. When selected quality attributes were evaluated, the rotating hot‐air sytem enabled the service of lamb loin chops with lower percentages of fat, and lower food energy levels, when a medium degree of doneness was desired. For well done chops, neither method showed an advantage. All chops showed similar moisture contents regardless of method of preparation.