ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Paired sides of 15 steer carcasses were used to determine the effects of low temperature, long duration cooking upon muscle (semimembranosus, SM; semitendinosus, ST) shortening, cooking and tenderness attributes of beef roasts that were removed 1 hr (hot-boned, HB) and 48 hr postmortem (cold-boned, CB). The cooking treatments were: (1) 1st hr at 47°C then raised 5.6°C/hr through the 5th hr (69°C); (2) 1st hr at 52°C then raised 5.6°C/hr through the 4th hr (69°C); and (3) 1st hr at 58°C then raised 5.6°C/hr through the 3rd hr (69°C) and thereafter at 80°C until an internal temperature of 66°C was reached. Shear values and panel ratings showed HB roasts to be slightly less tender than CB roasts. Cooking yields were higher for HB than CB roasts.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1983.tb10739.x
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