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

Author

Nancy Elizabeth Fugate, University of Tennessee, Knoxville

Date of Award

8-1967

Degree Type

Thesis

Degree Name

Master of Science

Major

Food Science and Technology

Major Professor

Bernadine H. Meyer

Committee Members

Claire Gilbert, Frances A. Schofield

Abstract

(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.

Recommended Citation

Fugate, Nancy Elizabeth, "Effect of Oven and End-Point Temperatures on the Sensory Properties of Beef Rib Roast. " Master's Thesis, University of Tennessee, 1967.
https://trace.tennessee.edu/utk_gradthes/4110