Modeled, multistage convection cooking of beef semitendinosus roasts to denature collagen and to optimize tenderness

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dc.contributor.author Powell, T.H.
dc.contributor.author Hunt, Melvin C.
dc.contributor.author Dikeman, Michael E.
dc.date 1999 en
dc.date.accessioned 2010-08-23T19:24:38Z
dc.date.available 2010-08-23T19:24:38Z
dc.date.issued 2010-08-23T19:24:38Z
dc.identifier.uri http://hdl.handle.net/2097/4701
dc.description.abstract In order to predict and establish cooking times and temperatures of beef to optimize tenderness and cooked yield, a computer model was developed utilizing heat and mass transfer theories. We cooked beef semitendinosus (eye of round) roasts in a forced-air convection oven using conventional or modeled, multistaged cooking. Conventional cooking was defined as cooking at 325EF to a core endpoint of 150EF. The model method was developed using a computer algorithm that predicted heat and moisture (mass) transfer during a three-stage cooking process that included preheating, holding, and finishing. The model was accurate in predicting actual cooking times and temperatures during cooking; temperature profile curves tracked closely between predicted and observed values. Roasts cooked by the modeled cooking regimen had lower Warner-Bratzler shear values than those cooked by conventional convection cooking. Collagen total unaltered fraction was lower (P<.05; 44 vs. 55%) and enzyme labile fraction was higher (56 vs. 45%, P<.05) in model cooked than in conventionally cooked samples. Cooking yield was not different for the modeled and conventional procedures. These results show that the modeled multi-stage cooking method was superior to the conventional cooking method. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen’s Day, 1999 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 99-339-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 831 en_US
dc.subject Beef en_US
dc.subject Tenderness en_US
dc.subject Modeling en_US
dc.subject Cooking en_US
dc.subject Semitendinosus en_US
dc.subject Collagen en_US
dc.title Modeled, multistage convection cooking of beef semitendinosus roasts to denature collagen and to optimize tenderness en_US
dc.type Conference paper en_US
dc.date.published 1999 en_US
dc.citation.epage 36 en_US
dc.citation.spage 34 en_US
dc.description.conference Cattlemen's Day, 1999, Kansas State University, Manhattan, KS, March 5, 1999 en_US
dc.contributor.authoreid mdikeman en_US


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