N o reports were found in the literature 011 the effect of cooking on frozen lamb, or of dielectric rooking 011 either fresh or frozen lamb. Only one report- McIntire, Schweigert, and Elvehjem (1943)-was found on the effects of broiling lamb.The effect of thawing and cooking methods on frozen ground pork and beef has been reported previously b y Causey, Andreassen, Hausrath, Along, Ramstad, and Fenton (1950a and b ) . The objective of the third part of the study reported herein was to determine the effect of these treatments on frozen gronnd lamb. Lamb patties were thawed during cooking and at room temperatnre. The patties were cooked b y pan-broiling, oven-broiling, dielectric cooking without pre-browning, a d dielectric cooking with pre-browning.As in the stndy of beef, palatability, loss of weight, drip, bacterial plate counts, and retentions of thiamine, riboflavin, and lysine were determined. EXPERIMENTAL PROCEDUREW c a t Prppnration: The lamb was obtained from the Animal HURbandry Department a t Cornell TTniversity. The entire lot was from the mnscle meat of three nine-month-old, choice grade Western lambs. The meat was prepared and frozen in one-quarter-pound patties as previously described [ Causey et d. (1950a) 1.Tknziting Methods: The patties, except for those cooked from the frozen state, were thawed in the original wrappings at room temperature, 18.3 to 23.8"C. (65 to 75"F.), to an internal temperatnre of 2.8"C.( 37°F.). Cooking M d h o d q :The lamb patties were cooked as described for pork. Patties, cooked b y pan-broiling and oven-broiling, were turned when they reached an internal temperature of 633°C. (145"F.), and removed when they reached 85°C. (165°F.).Dielectrically cooked patties without pre-browning required an average of six minutes for cooking directly from the frozen state, and 4.3 minutes f o r cooking after thawing at room temperature. The final internal temperature averaged 956°C. (204°F.).After pre-browning on both sides for a total average of 3.6 minutes, cooking of frozen patties was finished dielectrically in an average of 1.7 minutes, and cooking of thawed patties in 1.5 minutes. Final internal temperatnre averaged 90.6"C. (195°F.).' This work was conducted under a contract between the School of Nutrition and the Office of Naval Research, IT. S. N.

This study was uiidertaken to determine the effect of various thawing and cooking methods, including dielectric cooking, on frozen meat. Ground meat was used in order to obtain more uniform samples than were possible with retail cuts, and to minimize variations from lot to lot. Thawing methods used were thawing during cooking, thawing under running cold water, and thawing at room temperature. The patties were cooked by pan-broiling, oven-broiling, dielectric cooking without pre-browning, and dielectric cooking after pre-browning ; the loaves were oven-baked and dielectrically cooked. Palatability, weight loss, drip, expressible juice, bacterial plate coiint, and retentions of thiamine, riboflavin, and niacin were determined.N o reports were found in the literature comparing the eEect of cooking frozen meat by conventional and dielectric methods. Only four reports were found in the literature on the effect of dielectric cooking on fresh meat. Proctor and Goldblith (1948) reported that in cooking four hamburgers in a 600-ml. beaker dielectrically for one minute all of the thiamine and riboflavin was retained either in the patties or in the drip.Sussman (19.17) reported that (1) dielectric cooking of meat was usually incomplete if the meat was more than three inches thick, (2) no browning of meat occurred, but this did not aRect palatability, and ( 3 ) some meats which were boiled remained tough. Bollman, Brenner, Gordon, and Lambert (1948) reported lower palatability scores because of lack of browning. Thomas, Brenner, Eaton, and Craig (1949) found no loss of riboflavin, and a loss of 10 per cent thiamine from six pork patties during dielectric cooking, and a 20 per cent loss of thiamine during grilling. EXPERIMENTAL PROCEDUREXeat Preparation: The pork was obtained from the Animal Husbandry Department a t Cornell University. The entire lot was prepared from two Yorkshire barrows which had been fed, managed, and slaughtered under normal conditions. The shoulders, sides, and hams were cut into approximately two-inch cubes, mixed by hand, ground with a large-capacity Hobart meat chopper having a one -eighth -inch plate with drop -forged, case-hardened knives ; then remixed, and reground. No seasoning was added. Uniform patties were shaped in paraffin-coated cardboard rings two and one-half inches in diameter and five-eighths inch deep. Each

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The purpose of this study was to determine the effects of increased temperature, with increased pressure, on total cooking time, palatability, ascorbic acid, thiamine, and riboflavin retention in locally-grown broccoli. It is known that in pure solutions ascorbic acid, thiamine, and riboflavin are affected in the presence of heat. The cooking methods used besides boiling at atmospheric pressure were 5, 10, and 15 p.s.i.g.Brinkman, Halliday, Hinman, and Hamner (2) reported that fresh broccoli was definitely inferior in palatability when cooked in the pressure saucepan.The ascorbic acid content of broccoli has been reported in the literature to range from 68 mg. per 100 g. by McHenry and Graham (11) to 128 rt 6 by VanDuyne, Bruchart, Chase, and Simpson (16) and 128 A 7 by Collings (5). The range of retention of ascorbic acid during cooking of broccoli has been reported from 38% by Burrell and Elbright ( 3 ) to 69 +-3 to 77 c 6% by Collings ( 5 ) .The thiamine content of broccoli has been reported in the literature from as low as 0.08 mg. per 100 g. by Morgan, MacKinney, and Gailleau ( 1 2 ) to 0.202 by Banton ( 1 ) . Retentions in drained cooked broccoli ranged from 87% to complete retention as reported by Collings ( 5 ) depending upon the proportion of water used a t 0, 5, o r 15 lb. pressure. Oser, Melnick, and Oser (15) reported 95% retention in broccoli cooked by boiling.The range of riboflavin content of broccoli has been reported from 0.176 mg. per 100 g. by Hodson (9) to 0.320 by Oser, et al. ( 1 5 ) . Reported retentions in drained cooked broccoli range from 83% by Oser, et al. (15), and from 83% to complete retention by Collings ( 5 ) depending upon the method of cooking. Collings also reported some increases of riboflavin during cooking. EXPERIMENTAL PROCEDURESThe broccoli was of Calabrese variety and wag grown at Geneva, New York. Onehalf ton of 4-8-12 fertilizer was used per acre. The broccoli was dusted three times during the season with a rotonal duster. It was delivered to the laboratory the afternoon it was cut, and was placed in the hydrator of a refrigerator. It was cooked the following morning.Preliminary preparation. The broccoli was trimmed and washed i n running cold water. It was drained in a shallow pan lined with cheese cloth. The stalks were cut into four-inch lengths, and the larger stalks were split lengthwise.Cooking. For cooking a t each of the four pressures, a four-quart alumnium pressure saucepan having a diameter of eight inches and a depth of five inches was used. I n the studies employing atmospheric pressure the vent in the cover was left open. I n order to determine when the air was exhausted from the pan, and also to check the 409

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