Effect of Oven and End-Point Temperatures on the Sensory Properties of Beef Rib Roast

(Conclusions) Reducing the cooking temperature 100°F. below the currently recommended temperature for roasting beef rib yielded meat that was more tender when cooked to 158 or 170°F. These roasts also resulted in lower cooking losses with only slightly higher energy consumption. Flavor of beef cooked to the well-done stage tended to be preferred by the panel. All of these factors need to be considered when deciding on the temperature combinations for roasting beef rib cuts.

Chemical and/or histological studies are recommended to help explain the tenderizing effect of the reduced rate of heating.