Determination of palatability, tenderness, and vitamin retention of meat and poultry cooked in a selected oven film

UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
Jerriane Kujie Stafford Meadows (Creator)
The University of North Carolina at Greensboro (UNCG )
Web Site:
Joan P. Cassilly

Abstract: Palatability, tenderness, and vitamin (thiamine, riboflavin, and vitamin Bg) retention of institutional cuts of meat and poultry cooked in the convection oven in nylon ovenproof film or cooked uncovered were studied. Six replications of two similar roasts, one tight wrapped in nylon oven film and the second unwrapped, were cooked in a forced air convection oven at 177° C. to an appropriate internal temperature. As the roasts reached the end point, they were removed from the oven and allowed to continue cooking outside the oven. Immediately after roasts attained maximum internal temperature, total cooking, drip, and volatile losses were determined. Roasts were then sliced and served for palatability evaluation. Total cooking losses were less for roasts cooked in tight wrap than for those cooked unwrapped with significant differences for pork loin and turkey. Drip losses were significantly higher for pork loin and turkey roasted in oven film than for those cooked uncovered; wrapped rib roast drip loss was less than that for those unwrapped. Volatile loss was significantly higher for uncovered turkey and pork loin than for similar roasts cooked in tight wrap. Ribeye roasts showed a comparable trend. Rib roasts cooked in oven film resulted in greater volatile loss than those unwrapped. Although the difference was not significant, mean servable weight was greater for tight wrapped roasts than those cooked uncovered.

Additional Information

Language: English
Date: 1974
Cooking (Meat)
Cooking (Poultry)

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