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Food Science

University of Tennessee, Knoxville

1967

Articles 1 - 4 of 4

Full-Text Articles in Life Sciences

Effect Of Oven And End-Point Temperatures On The Sensory Properties Of Beef Rib Roast, Nancy Elizabeth Fugate Aug 1967

Effect Of Oven And End-Point Temperatures On The Sensory Properties Of Beef Rib Roast, Nancy Elizabeth Fugate

Masters Theses

(Conclusions) Reducing the cooking temperature 100°F. below the currently recommended temperature for roasting beef rib yielded meat that was more tender when cooked to 158 or 170°F. These roasts also resulted in lower cooking losses with only slightly higher energy consumption. Flavor of beef cooked to the well-done stage tended to be preferred by the panel. All of these factors need to be considered when deciding on the temperature combinations for roasting beef rib cuts.

Chemical and/or histological studies are recommended to help explain the tenderizing effect of the reduced rate of heating.


Effect Of Oven Roasting At 200 And 300 ° F. On The Microbiology Of Beef Roasts, Marilyn Sue Williams Mar 1967

Effect Of Oven Roasting At 200 And 300 ° F. On The Microbiology Of Beef Roasts, Marilyn Sue Williams

Masters Theses

Abbreviated Summary

I. SCOPE OF THE STUDY:

The purpose of this study was to determine the effect of oven roasting at 200 and 3000 F. on the microbiology of high and low finish rib and top-round beef roasts. Rib roasts averaged 10.2 and 6.7 pounds and top-round roasts averaged 6.3 and 5.5 pounds for high and low finish respectively. Roasts cooked at 2000 F. were heated to an end point of 1520 F. and roasts cooked at 3000 F. to 1580 F. Samples taken aseptically from the middle of a center ...


Retention Of Vitamin B6 In Oven-Braised Semimembranosus Muscle Of Beef, Lois Ann Wodarski Mar 1967

Retention Of Vitamin B6 In Oven-Braised Semimembranosus Muscle Of Beef, Lois Ann Wodarski

Masters Theses

Introduction [Abbreviated]:

The present study involved six tests conducted to determine the effects of oven-braising, a moist-heat method, on vitamin-B6 retention of beef. Paired roasts from the semimembranosus muscle of three grain-finished and three grass-finished steers were used in the study. The right side roast of each pair was cooked by oven-braising. The cooked roasts and the drip were analyzed for total vitamin-B6 content by the yeast microbiological method of Atkin et al. (1943); the left side roasts were analyzed raw. Total cooking retentions of vitamin B6 were calculated as the sum of that retained in the ...


Relation Of Phospolipids To Dna In Breast And Thigh Muscle Tissue Of Chicken, Sarah Alice Smitherman Mar 1967

Relation Of Phospolipids To Dna In Breast And Thigh Muscle Tissue Of Chicken, Sarah Alice Smitherman

Masters Theses

(From the Summary): Abbreviated The content of phospholipids per unit of DNA and the distribution of cephalins, lecithins, and sphingomyelin in the breast and thigh muscle tissues of eight chickens were studied. Nucleic acids were extracted from the muscle tissues with hot trichloroacetic acid and the content of desoxyribose, determined colorimetrically by the Dische diphenylamine reaction, was used as an index to the DNA concentration. Thin layer chromatography was used to separate the triglycerides from the phospholipids and to fractionate the latter compounds. Phosphorus analysis was used to estimate the quantity of phospholipids and of each phospholipid class.

The amounts ...