THE EFFECT OF BRAISING AND PRESSURE SAUCEPAN COOKERY ON THE COOKING LOSSES, PALATABILITY, AND NUTRITIVE VALUE OF THE PROTEINS OF ROUND STEAKSab

摘要

SUMMARYPaired top and bottom round steaks cut from 3 carcasses, graded U. S. Commercial, were cooked by the following methods:(a)under 10 p.s.i.g. pressure to an internal temperature of 176°F. (80°C),(b)under 15 p.s.i.g. pressure to an internal temperature of 176°F. (80°C),(c)under 15 p.s.i.g. pressure to an internal temperature of 234°F. (112.2°C.), and(d)braised to an internal temperature of 176°F. (80°C.) in a rotary gas oven maintained at 300°F. (148.9°C).The internal temperature to which the meat was cooked, rather than the method of cooking, was important in determining the cooking losses and palatability of the steaks. Those cooked to 176°F. (80°C.) lost less weight during cooking, and were less tender, but more desirable in aroma, flavor, and juiciness than steaks cooked to 234°F. (112.2°C.).None of the cooking methods lowered the nutritive value of the meat when measured in terms of growth and nitrogen retention in the growing rat. Under the conditions of the experiment, a diet supplying 1.6 of nitrogen from beef was as useful as a diet providing 2.0 of nitrogen for comparing the nutritive value of beef prepared by diff