Steam-generation cooking versus dry heat convection of beef roasts differing in connective tissue

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dc.contributor.author Bowers, L.J.
dc.contributor.author Dikeman, Michael E.
dc.contributor.author Murray, Leigh W.
dc.contributor.author Stroda, Sally L.
dc.date.accessioned 2012-04-03T16:42:10Z
dc.date.available 2012-04-03T16:42:10Z
dc.date.issued 2012-04-03
dc.identifier.uri http://hdl.handle.net/2097/13576
dc.description.abstract Foodservice managers strive to control factors that affect yield, serving cost, and palatability of beef. Beef roasts are traditionally roasted at temperatures from 325°F to 350°F for both home and institutional use. Roasts relatively high in connective tissue cooked with moist heat generally are more tender than when cooked with dry heat. Roasts cooked to 150, 160, or 170°F could be expected to have cooking losses ranging from 20% to over 40%. The issue of cooking loss led Winston Industries to develop the CVap Cook and Hold Vapor Oven (Winston Industries, Louisville, KY). CVap technology controls evaporation by creating a moist environment, which creates an opposing vapor pressure that minimizes moisture loss and should improve cooking yields. The objectives of our research were to compare the effects of moist-heat cookery in a CVap oven and dry-heat cookery in a Blodgett forced-air convection oven on cooked yield, cooked color, tenderness, and sensory attributes of beef roasts differing in connective tissue content cooked to different endpoint temperatures. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen's Day, 2012 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 12-231-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 1065 en_US
dc.relation.isPartOf Beef Cattle Research, 2012 is known as Cattlemen's Day, 2012 en_US
dc.subject Beef en_US
dc.subject Steam-generation cooking vs. dry heat convection en_US
dc.subject Roasts en_US
dc.subject Connective tissue en_US
dc.title Steam-generation cooking versus dry heat convection of beef roasts differing in connective tissue en_US
dc.type Conference paper en_US
dc.date.published 2012 en_US
dc.citation.epage 107 en_US
dc.citation.spage 104 en_US
dc.contributor.authoreid mdikeman en_US
dc.contributor.authoreid lmurray en_US
dc.contributor.authoreid sstroda en_US

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