Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures
- 1 October 2012
- journal article
- research article
- Published by Elsevier BV in Meat Science
- Vol. 92 (2), 97-106
- https://doi.org/10.1016/j.meatsci.2012.04.019
Abstract
No abstract availableKeywords
This publication has 24 references indexed in Scilit:
- Influence of Cooking Rate, Endpoint Temperature, Post-cook Hold Time, and Myoglobin Redox State on Internal Color Development of Cooked Ground Beef PattiesJournal of Food Science, 2006
- The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsiMeat Science, 2005
- Beef longissimus lumborum, biceps femoris, and deep pectoralis Warner–Bratzler shear force is affected differently by endpoint temperature, cooking method, and USDA quality gradeMeat Science, 2004
- Methods to increase tenderness of individual muscles from beef rounds when cooked with dry or moist heatMeat Science, 2004
- Effects of cooking beef muscles from frozen or thawed states on cooking traits and palatabilityMeat Science, 2003
- Color and Heat Denaturation of Myoglobin Forms in Ground BeefJournal of Food Science, 1999
- PHYSICAL CHARACTERISTICS OF BEEF ROASTS PREPARED WITH DIFFERENT FOODSERVICE COOKING METHODSJournal of Muscle Foods, 1993
- Color, Doneness and Soluble Protein Characteristics of Dry Roasted Beef SemitendinosusJournal of Food Science, 1986
- EFFECTS OF END POINT AND OVEN TEMPERATURES ON BEEF ROASTS COOKED IN OVEN FILM BAGS AND OPEN PANSJournal of Food Science, 1973
- EFFECT OF FOUR CONDITIONS OF COOKING ON THE EATING QUALITY OF TWO CUTS OF BEEF a,b,Journal of Food Science, 1957