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 |