Heating method and final temperature affect processing characteristics of beef semimembranosus muscle.

@article{Boles2002HeatingMA,
  title={Heating method and final temperature affect processing characteristics of beef semimembranosus muscle.},
  author={Jane A Boles and J. Edward Swan},
  journal={Meat science},
  year={2002},
  volume={62 1},
  pages={107-12}
}
The effect of thawing and cooking regimes on the processing characteristics and colour of cooked roast beef made from frozen beef cap-on inside round (semimembranosus, adductor and gracilus muscle) was investigated. After thawing in air or water, the cap was removed and the insides were pumped (110%), tumbled (30 min continuously) and then cooked in either constant-temperature water baths or baths where a 10 °C difference was maintained between the roast and the water to an internal temperature… CONTINUE READING

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