A comparison of the weight loss, tenderness, and nutrient retention of selected meat products cooked uncovered and in oven film

UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
Elsa Aileen McMullen (Creator)
The University of North Carolina at Greensboro (UNCG )
Web Site: http://library.uncg.edu/
Joan P. Cassilly

Abstract: The purpose of this study was to investigate the effect of roasting by electric, gas, or electronic heat on the weight loss, thiamine and riboflavin retention, and shear force values of retail cuts of turkey, beef, and pork. The hypotheses tested were that significant differences in the foregoing parameters would occur between meats cooked uncovered and in oven film. Thirty cuts of each meat were prepared: three by each heating method, either wrapped in cooking film or unwrapped. Five replications of the respective cooking methods were made. Moisture content of all raw and cooked samples was determined after drying at 140 F for 48 hours and thiamine and riboflavin analyses were made on appropriate samples by standard fluorometric procedures. For tenderness determination, shear force values were recorded from cores taken in three positions of a cooked sample of each meat. Shearing of the cores was performed using a Warner-Bratzler shear machine. Statistical analysis of the data was computed through a TSAR Fortran computer program for three-way analysis of variance using F ratios.

Additional Information

Language: English
Date: 1974
Cooking (Meat)
Microwave cooking
Electric cooking

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