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Sensory Qualities, Cooking Losses, Shear Values, and B-Vitamins of Beef Roasts Cooked by Slow-Heat

Department of Food Science and Nutrition, University of Missouri-Columbia, Columbia 65201

R.E. Baldwin

Department of Food Science and Nutrition, University of Missouri-Columbia, Columbia 65201

Top rounds of beef were cooked to internal temperature of 88°C in a portable oven-broiler with a slow-heat setting. Control roasts were cooked in a household electric oven (135°C). Total cooking losses were higher for roasts cooked by the slow-heat oven-broiler method than for the control roasts. Shear values and mean tenderness scores indicated that the meat cooked by the slow-heat oven- broiler method was more tender than that cooked by the control method. There were no significant differences between mean flavor and juiciness scores, thiamin and riboflavin contents, and thiamin and riboflavin retention for roasts cooked by the two methods.

Family and Consumer Sciences Research Journal, Vol. 7, No. 2, 116-120 (1978)
DOI: 10.1177/1077727X7800700206


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