Document Type
Report
Report Number
87-17
Publication Date
1987
Keywords
beef, precooking temoerature, precooking rate, TBA, sensory
Summary
The primary objective of this study was to determine the optimal cooking rate and endpoint temperature of a precooking regime for beef roasts which maximizes consumer acceptability and storage stability. Percentage cooking loss and TEA values were minimized when roasts were precooked to the lowest endpoint temperature (45 C, 112 F). I n addition, long-term cooking (heating rate = 16 min/C) improved TEA values (Thiobarbituric acid, a test for oxidative rancidity) for precooked beef roasts. Sensory qualities did not differ (P>.05) due to cooking rate or endpoint temperature. Findings suggest that a low-temperature long-term cooking method optimizes (Pc.05) cooking characteristics while maintaining sensory qualities of precooked beef roasts.
Number of Pages
4
Type
text
Format
application/pdf
Language
en
Publisher
South Dakota State University
Rights
Copyright © 1987 South Dakota State University
Recommended Citation
Chen, C.M.; DeZeeuw, P.S.; and Costello, W.J., "Effects of Heating Rate and Endpoint Temperature on the Palatability and Storage Stability of Precooked Beef Roasts" (1987). South Dakota Beef Report, 1987. 18.
https://openprairie.sdstate.edu/sd_beefreport_1987/18