Masters Theses

Date of Award


Degree Type


Degree Name

Master of Science


Food Science and Technology

Major Professor

Bernadine Meyer

Committee Members

Grayce E. Goertz, John T. Smith


The effects of two heat treatments on cooking time, total cooking losses, energy consumption, meat tenderness, and collagen-solubility in 0.1 N NaOH and Ringer's solution were studied using five pairs of top round roasts obtained from three Hereford steers. One roast from each pair was cooked at 2000F and the other at 3000F to an end point of 1580F in the center of the semimembranosus muscle.

Semimembranosus muscles roasted at 2000F required longer cooking times per pound, had higher total cooking losses, consumed more energy, and were more tender than pair mates roasted at 3000F. All correlations between collagen solubility measurements and tenderness measures were nonsignificant. No explanation for the increased tenderness of meat obtained with the long slow heating was revealed by studying the relationship of meat tenderness and collagen solubility in 0.1 N NaOH or Ringer's solution.

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