Oven roasting vs. oven braising methods of cooking top round roasts

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.

Name thesis:degree_name

Master of Science

Level thesis:degree_level

masters

Discipline thesis:degree_discipline

Human Nutrition and Foods

Department dc:contributor.department

Human Nutrition and Foods

Grantor dc:publisher

Virginia Polytechnic Institute and State University

Year dc:date.issued

1972

Author dc:creator

• Young, Helen Marshall

Statement dc:rights

• In Copyright

Licence dc:rights.uri

• http://rightsstatements.org/vocab/InC/1.0/

Language dc:language.iso

en

Handle dc:identifier.uri

http://hdl.handle.net/10919/76218

OAI identifier oai:identifier

oai:vtechworks.lib.vt.edu:10919/76218