Top round roasts (1.35 kg) were oven roasted (OR, 94"(Z), cooked in oven film bags (OFB, 94°C) or in a slow cooker (SC, SYC) to 60" or 7O"C, or cooked in OFB or in SC 10 hr. Total cooking losses and palatability of meat and related objective measurements were similar for all cooking methods. OFB and SC roasts cooked in less (P < 0.05) time and appeared more well-done (P < 0.05) than OR roasts cooked to the same end point. Heat penetration was slower when the meat's internal temperature was below 0°C than when between 0" and 70°C. After 7O"C, heat penetration was reduced markedly. For OFB and SC roasts cooked to 7O"C, generally the longer the internal temperature was between 55" and 7O"C, the less tender and mealy the product; when cooked 10 hr, the longer the internal temperature was between 55" and 7O"C, the lower were the cooking losses and mealiness scores.

In each of four replications, 32 packer-style hams were randomly allotted to one of eight treatment groups in which the curing brine formulated for a 10% pump contained: (1) No phosphate; (2) 100% sodium tripolyphosphate (STP); (3) 5% sodium hexametaphosphate (SHMP) + 95% STP; (4) 10% SHMP + 90% STP; (5) 5% Quadrafos (SQ) + 95% STP; (6) 10% SQ + 90% STP; (7) 10% tetrasodium pyrophosphate (TSPP) + 90% SIP; or (8) 20% TSPP + 80% STP. Raw hams were subjectively evaluated for quality, samples were removed for analysis, and hams were processed according to commercial procedures. Processing losses and cooking losses were calculated, and physical and sensory properties of the processed, cooked hams were measured. The 20% TSPP blend was least effective in reducing processing shrinkage; whereas, the 5% SHMP blend was the most effective. Nonphosphate treated hams had greater cooking losses and were scored lowest for aII sensory attributes. Greater drip cooking losses occurred as amounts of SHMP and SQ increased in the phosphate blends.

The objectives of this research were to compare processing of green beans at 15 psig with processing at ten psig to determine if differences in ascorbic acid retention, energy consumption and eating quality would result. Green beans were processed, according to current USDA recommendations (ten psig for 20 minutes), at ten psig for 43 minutes, and at 15 psig for 15 minutes. A significant difference among the three treatments was found in energy consumption, with processing beans at ten psig for 43 minutes requiring significantly more energy than the other two treatments. There were no significant differences among the three treatments in ascorbic acid retention as determined by the 2,4 dinitro‐phenyl hydrazine method, and in eating quality as indicated by the results of triangle sensory tests, or in Warner‐Bratzler shear values.