{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/76218"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/76218","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Oven roasting vs. oven braising methods of cooking top round roasts","abstract":"The semimembranosus muscles from eight U. S. Choice beef top rounds from four carcasses were used to study the effect of oven roasting and oven braising methods on selected beef characteristics. Roasts from different locations in the muscle were randomly allotted to the four methods of cooking: oven roasted, wrapped in foil, cooked in a thermal polyester bag, and wrapped in a thermal polyester wrap. Tho roasts were cooked to an internal temperature of 66 C. (150 F.) in two electric ovens set at 149 C. (300 F.) Mean percentage total cooking loss was less for oven roasts than the oven braised methods. Volatile loss was higher for the oven roasts, and mean drip losses were more than four times greater for oven braised roasts. Determination of moisture by using a Brabender Moisture Tester and of press fluid by using a Carver Press were not significant. Roasts cooked in thermal polyester bags·and wraps increased approximately 10 C. (20 F.) when removed from the oven as compared to 5 C. (10 F.) for foil wrapped roasts and 3 C. (5 F.) for oven roasts. Mean scores for tenderness, juiciness, flavor, and overall acceptability were higher for oven roasts. The descending order for the other treatments was foil wrap, polyester bag, and polyester wrap. The mean shear value was slightly less for the oven roast than the oven braised methods.","abstract_html":"The semimembranosus muscles from eight U. S. Choice beef top rounds from four carcasses were used to study the effect of oven roasting and oven braising methods on selected beef characteristics. Roasts from different locations in the muscle were randomly allotted to the four methods of cooking: oven roasted, wrapped in foil, cooked in a thermal polyester bag, and wrapped in a thermal polyester wrap. Tho roasts were cooked to an internal temperature of 66 C. (150 F.) in two electric ovens set at 149 C. (300 F.) Mean percentage total cooking loss was less for oven roasts than the oven braised methods. Volatile loss was higher for the oven roasts, and mean drip losses were more than four times greater for oven braised roasts. Determination of moisture by using a Brabender Moisture Tester and of press fluid by using a Carver Press were not significant. Roasts cooked in thermal polyester bags·and wraps increased approximately 10 C. (20 F.) when removed from the oven as compared to 5 C. (10 F.) for foil wrapped roasts and 3 C. (5 F.) for oven roasts. Mean scores for tenderness, juiciness, flavor, and overall acceptability were higher for oven roasts. The descending order for the other treatments was foil wrap, polyester bag, and polyester wrap. The mean shear value was slightly less for the oven roast than the oven braised methods.","abstract_has_math":false,"creators":["Young, Helen Marshall"],"institution":"Virginia Polytechnic Institute and State University","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Human Nutrition and Foods","degree_department":"Human Nutrition and Foods","school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1972,"date_issued":"1972","date_published":"1972","updated_at":"2026-07-22T22:19:51Z","subjects":[],"languages":["en"],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/10919/76218","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.department","label":"Department","values":["Human Nutrition and Foods"]},{"key":"dc:creator","label":"Author","values":["Young, Helen Marshall"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2017-03-10T20:13:27Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2017-03-10T20:13:27Z"]},{"key":"dc:date.issued","label":"Date","values":["1972"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Polytechnic Institute and State University"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.dcmitype","label":"Dc Type Dcmitype","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Human Nutrition and Foods"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/76218"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The semimembranosus muscles from eight U. S. Choice beef top rounds from four carcasses were used to study the effect of oven roasting and oven braising methods on selected beef characteristics. Roasts from different locations in the muscle were randomly allotted to the four methods of cooking: oven roasted, wrapped in foil, cooked in a thermal polyester bag, and wrapped in a thermal polyester wrap. Tho roasts were cooked to an internal temperature of 66 C. (150 F.) in two electric ovens set at 149 C. (300 F.) Mean percentage total cooking loss was less for oven roasts than the oven braised methods. Volatile loss was higher for the oven roasts, and mean drip losses were more than four times greater for oven braised roasts. Determination of moisture by using a Brabender Moisture Tester and of press fluid by using a Carver Press were not significant. Roasts cooked in thermal polyester bags·and wraps increased approximately 10 C. (20 F.) when removed from the oven as compared to 5 C. (10 F.) for foil wrapped roasts and 3 C. (5 F.) for oven roasts. Mean scores for tenderness, juiciness, flavor, and overall acceptability were higher for oven roasts. The descending order for the other treatments was foil wrap, polyester bag, and polyester wrap. The mean shear value was slightly less for the oven roast than the oven braised methods."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Oven roasting vs. oven braising methods of cooking top round roasts"]}]}],"canonical_facts":{"dc:contributor.department":["Human Nutrition and Foods"],"dc:creator":["Young, Helen Marshall"],"dc:date.accessioned":["2017-03-10T20:13:27Z"],"dc:date.available":["2017-03-10T20:13:27Z"],"dc:date.issued":["1972"],"dc:description.abstract":["The semimembranosus muscles from eight U. S. Choice beef top rounds from four carcasses were used to study the effect of oven roasting and oven braising methods on selected beef characteristics. Roasts from different locations in the muscle were randomly allotted to the four methods of cooking: oven roasted, wrapped in foil, cooked in a thermal polyester bag, and wrapped in a thermal polyester wrap. Tho roasts were cooked to an internal temperature of 66 C. (150 F.) in two electric ovens set at 149 C. (300 F.) Mean percentage total cooking loss was less for oven roasts than the oven braised methods. Volatile loss was higher for the oven roasts, and mean drip losses were more than four times greater for oven braised roasts. Determination of moisture by using a Brabender Moisture Tester and of press fluid by using a Carver Press were not significant. Roasts cooked in thermal polyester bags·and wraps increased approximately 10 C. (20 F.) when removed from the oven as compared to 5 C. (10 F.) for foil wrapped roasts and 3 C. (5 F.) for oven roasts. Mean scores for tenderness, juiciness, flavor, and overall acceptability were higher for oven roasts. The descending order for the other treatments was foil wrap, polyester bag, and polyester wrap. The mean shear value was slightly less for the oven roast than the oven braised methods."],"dc:description.degree":["Master of Science"],"dc:format.mimetype":["application/pdf"],"dc:identifier.uri":["http://hdl.handle.net/10919/76218"],"dc:language.iso":["en"],"dc:publisher":["Virginia Polytechnic Institute and State University"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:title":["Oven roasting vs. oven braising methods of cooking top round roasts"],"dc:type":["Thesis"],"dc:type.dcmitype":["Text"],"thesis:degree_discipline":["Human Nutrition and Foods"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:19:51Z"}