Tenderness of Beef Round Roasted at Two Oven Temperatures in Relation to Cooking Losses, Cooking Time, Power Consumption, and Other Sensory Properties

Author

Robin Dalrymple Simmers, University of Tennessee, Knoxville

Date of Award

8-1965

Degree Type

Thesis

Degree Name

Master of Science

Major

Food Science and Technology

Major Professor

Bernadine Meyer

Committee Members

Ada Marie Campbell, Mary Rose Gram

Abstract

From the Introduction): Abbreviated

The present study was designed to compare the tenderness and quality of adjacent top-round roasts cooked at 300^oF. and 200^oF. oven temperatures.

Recommended Citation

Simmers, Robin Dalrymple, "Tenderness of Beef Round Roasted at Two Oven Temperatures in Relation to Cooking Losses, Cooking Time, Power Consumption, and Other Sensory Properties. " Master's Thesis, University of Tennessee, 1965.
https://trace.tennessee.edu/utk_gradthes/4101