Cooking influences on the palatability of roasts from the beef hip

Food Research International

Volumn 36, Issue 1, 2003, Pages 1-9

  Jeremiah, L E ^a   Gibson, L L ^a  

^a LACOMBE RESEARCH CENTRE   (Canada)

Author keywords

Beef; Cookery Methods; Cooking properties; Palatability

Indexed keywords

EID: 0037227861     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(02)00093-5     Document Type: Article

References (34)

1. Aldrich, P. J., & Lowe, B. (1964). Comparison of grades of beef rounds. Effects of cooking time on palatability and cost. Journal of the American Dietetic Association, 30, 39-43.
2. American Meat Science Association and National Live Stock and Meat Board 1995. Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurement of fresh meats. Savoy, IL: American Meat Science Association.
3. Christensen, M., Purslow, P. P., & Larsen, L. M. (2000). The effect of cooking temperature on mechanical properties of whole meat, single muscle fibers and perimysial, connective tissue. Meat Science, 55, 301-307.
4. Cline, J. A., Trowbridge, E. A., Foster, M. T. & Fry, H. G. (1930). How certain methods of cooking affect the quality and palatability of beef. MO. Agric. Expt. Stn. Bull. No. 293, Columbia, MO, pp. 1-40.
5. Cover, S. (1941). Comparative cooking times and tenderness of meat cooked in water and in an oven at the same temperature. Journal of Home Economics, 33, 596.
6. Cover, S., Bannister, J., & Kehlenbrink, E. (1957). Effect of four conditions of cooking on the eating quality of two cuts of beef. Food Research, 22, 635-647.
7. Cover, S., & Smith, W. H. Jr. (1956). The effect of two methods of cooking on palatability scores, shear force values and collagen content of two cuts of beef. Food Research, 21, 312-321.
8. Dawson, E., Linton, G. S., Harkin, A. M., & Miller, C. 1959. Factors influencing the palatability, vitamin content, and yield of cooked beef. USDA Home Econ. Res. Rept. No. 9, Human Res. Div., ARS, USDA, Washington, DC.
9. Deethardt, D., Costello, W., & Sohncider, K. C. (1973). Effect of electronic, convection and conventional oven heating on the acceptability of pork loin roasts. Journal of Food Science, 38(6), 1076-1077.
10. Deethardt, D., & Tuma, H. J. (1971). Effect of cooking method on various qualities of pork loin. Journal of Food Science, 66(4), 626-628.
11. Draudt, H. N., Machlik, S. M., & Rimstadt, C. D. (1964). Effect of cooking time and temperature on tenderness and papain action in beef. Am. Meat Inst. Found. Circ. No. 76, Am. Meat Inst. Found., Arlington, VA, pp. 115-127.
12. Ferger, O. C., Harrison, D. L., & Anderson, L. L. (1972). Lamb and beef roasts cooked from the frozen state by dry and moist heat. Journal of Food Science, 37(2), 226-229.
13. Gilpin, G. L., Batcher, O. M., & Deary, P. A. (1965). Influence of marbling and final internal temperature on quality characteristics of broiled rib and eye of round steaks. Food Technology, 19, 834-837.
14. Griswold, R. M. (1955). The effect of different methods of cooking beef round of commercial and prime grades II. Collagen, fat, and nitrogen contents. Food Research, 20, 171-179.
15. Hood, M. P. (1960). Effect of cooking method and grade on beef roasts. Journal of the American Dietetic Association, 37, 363-365.
16. Hood, M. P., Thompson, D. W., & Mirone, L. (1955). Effect of cooking method on low grade beef. GA Agric. Expt. Stn. Bull. No. NS-4, Athens, GA, pp. 3-20.
17. Jeremiah, L. E. (2001). Meat cookery. A review. In T. Nakano (Ed.), Advances in agricultural and food chemistry. Kerala, India: Research Signpost.
18. Jeremiah, L. E. (1998). The influence of subcutaneous fat thickness and marbling on beef. Palatability and consumer acceptability. Food Research International, 29(5), 513-520.
19. Laakonen, E. (1973). Factors affecting tenderness during heating of meat. Advances in Food Research, 20, 257-323.
20. Lowe, B., Crain, E., Amick, G., Riedesel, M., Peet, L. J. Smith, F. B., McClung, B. R., & Shearer, P. S. (1952). Defrosting and cooking frozen meat. The effect of method of defrosting and of the manner and temperature of cooking upon weight loss and palatability. IA Agric. Expt. Stn. Res. Bull. No. 385, Ames, IA.
21. McDowell, M. D., Harrison, D. L., Davey, C., & Stone, M. B. (1982). Differences between conventionally cooked top round roasts and semimembranosus muscle strips cooked in a model system. Journal of Food Science, 47(5), 1603-1607 1612.
22. Moore, L. J., Harrison, D. L., & Dayton, A. D. (1980). Differences among top round steaks cooked by dry and moist heat in a conventional oven or a microwave oven. Journal of Food Science, 45(4), 777-781.
23. Morgan, A. F., Bell, E. F., & Dorman, A. (1933). A chemical method of measuring the tendering of meat products by cooking. Journal of Home Economics, 25, 725-729.
24. Parrish, F. C. Jr, Olson, D. G., Miner, B. E., & Rust, R. E. (1973). Effect of degree of marbling and internal temperature of doneness on beef rib steaks. Journal of Animal Science, 37(2), 430-434.
25. Paul, P. C. (1962). Tenderness and chemical components of beef. II. Variation due to animal treatment and to method of heating. Food Technology, 16, 117-119.
26. Paul, P. C., McCrae, S. E., & Hofferber, L. M. (1973). Heat induced changes in extractability of beef muscle collagen. Journal of Food Science, 38(1), 66-68.
27. Penfield, M. P., & Meyer, B. H. (1975). Changes in tenderness and collagen of beef semitendinosus muscle heated at two rates. Journal of Food Science, 40(1), 150-154.
28. Puri, S. C., & Mullen, K. (1980). Applied statistics for food and agricultural scientists. Boston, MA: G.K. Hall Med. Publ.
29. Shaffer, J. A., Harrison, D. L., & Anderson, L. L. (1973). Effect of endpoint and oven temperatures on beef roasts cooked in oven film bags and oven pans. Journal of Food Science, 38(7), 1205-1210.
30. Statistical Analysis Systems Institute Inc. (1995). User's Guide: Statistics. Cary, NC: Statistical Analysis Systems Institute, Inc.
31. Unklesbay, N., & Unklesbay, K. (1984). Charbroiling steaks in a tableservice restaurant. Journal of Foodservice Systems, 3, 65-73.
32. Vollmer, E. K., Harrison, D. L., & Hogg, M. G. (1976). Bovine muscle cooked from the frozen state at low temperature. Journal of Food Science, 41(2), 411-416.
33. Webb, N. L., Webb, N. B., Cedarquist, D., & Bratzler, L. J. (1961). The effect of internal temperature and time of cooking on the palatability of pork loin roasts. Food Technology, 15, 371-373.
34. Weir, C. E., Pahl, C., Auerbach, E., & Wilson, G. D. (1963). The effect of cooking conditions upon the yield and palatability of pork loin roasts. Food Technology, 17, 1567-1568.