Abstract
ABSTRACTSensory scores for flavor of top round beef roasts were higher for roasts cooked by a high‐temperature interrupted method than for control samples. For rolled rib roasts, flavor and tenderness of samples cooked by the test method in the electric oven and control samples were similar but control samples were juicier than test samples. Cooking losses; shear values, and thiamin and riboflavin content and retention did not differ between control samples and those cooked by the high‐temperature interrupted procedure.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.