Abstract
This study was conducted to evaluate the traditional meat cooking methods, beef topside cuts were used in the experiment and divided into four groups, and four different cooking methods were done. A-roosting, B-frying, C-boiling, and D- Babiker (1981) methods as a control method which is used as one of cooking loss % methods in meat. Sample prepared from cooked meat for meat chemical analysis. Protein, moisture, fat, and ash content % were determined. Cooking loss (%) and cooking time were determined and there were significantly different (p<0.05), and no difference in cooking loss (%). The sensory attributes for cooked meat were assessed by panelists and conducted color, flavor, tenderness and juiciness with significantly different (p<0.05) in flavor were panelists prefer the frying cooked meat.
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