The relationship of certain physical and chemical factors to cooking and sensory evaluations of beef

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Show simple item record Moe, D.R. Kropf, Donald H. Mackintosh, D.L. Harrison, D.L. Anderson, L. 2011-05-06T20:32:45Z 2011-05-06T20:32:45Z 2011-05-06
dc.description.abstract A group of 32 wholesale beef ribs, from cattle of known history, ranging in grade from high standard to high good, were used. A longissmus dorsi (rib eye muscle) sample was removed at the 12th rib and used to obtain color, pH, water-holding capacity and cooking data. Another longissimus dorsi sample from the 9-10-11th rib cut was chemically analyzed for protein, moisture and ether extract and buttons (spinous process-distal portion) were removed for penetrometer readings and calcium determinations. The 6-7-8th rib section was roasted, and cooking data (cooking time and losses), sensory evaluations by a subjective panel and objective measures were obtained by personnel of the Department of Foods and Nutrition. Correlation coefficients were calculated between various factors. en_US
dc.publisher Kansas Agricultural Experiment Station en_US
dc.relation.isPartOf 51st Annual Livestock Feeders’ Day, 1963-1964 Progress Report en_US
dc.relation.isPartOf Bulletin (Kansas Agricultural Experiment Station); 473 en_US
dc.subject Beef en_US
dc.subject Cooking data en_US
dc.subject Color en_US
dc.subject pH en_US
dc.subject Water-holding capacity en_US
dc.title The relationship of certain physical and chemical factors to cooking and sensory evaluations of beef en_US
dc.type Conference paper en_US 1964 en_US
dc.citation.epage 75 en_US
dc.citation.spage 75 en_US
dc.description.conference 51st Annual Livestock Feeders’ Day, Kansas State University of Agriculture and Applied Sciences, Manhattan, Kansas, May 2, 1964 en_US

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