Cooking Times, Cooking Losses and Energy Used for Cooking Lamb Roasts

Abstract

Cooking times and losses were monitored during cooking of ten each of eight kinds of lamb roasts. Roasts were cooked (163OC oven, not preheated) to be rare (6OoC), medium (7OOC) or well done (77OC). Cooking times and cooking losses significantly increased with increasing degrees of doneness. Cooking time recommendations were made based on the data I n a second study, cooking times, cooking losses and energy consumption were monitored during cooking o f 100 each of boneless legs and boneless shoulder roasts. Ovens were either non-preheated or preheated and roasts were fresh, frozen, thawed 12 h at 21 "C, thawed 24 h at 1 O C or thawed by microwaves. Gas consumption was slightly less for boneless shoulders roasted in non-preheated ovens (21.2 cu. ft.) than for those roasted i n preheated ovens (22.6 cu. ft.). Cooking times and losses were lower for fresh boneless shoulders and leg roasts versus those in the frozen or frozenthawed treatments. Statistically significant differences i n gas consump tions for the five treatment groups were observed, but differences i n cost of purchased energy were negligible.

Effect of Different Slaughter Weights on some Carcass Characteristics and Sensory Evaluation of Meat in Karadi Male Lambs تأثير أوزان الذبح المختلفة في بعض صفات الذبيحة والتقييم الحسي للحوم في ذکور الحملان الکرادي

“…College of Agricultural Engineering Sciences, University of Sulaimani, seven semi-expert panellists were involved to evaluate the meat of the four groups. The evaluation included colour, flavour, juiciness, tenderness and overall acceptability (palatability) for longissimus dorsi (LD) muscle according to Griffin et al (1985). The frozen meat sample from each group was thawed for 24 hr.…”

“…in a refrigerator at 4ºC. The sample was then split into equal parts and wrapped in aluminum foil and oven-roasted for 45 minutes at 125°C (Griffin et al, 1985).…”

The Development of an Automated Multi-Spit Lamb Rotisserie Machine for Improved Productivity

“…This relationship has been studied empirically. In a particular study, around 240 roasts were cooked to calculate the ideal cooking time [30]. Table 3, which was adapted from [30], shows the recommended cooking times for the corresponding lamb roasts.…”

“…In a particular study, around 240 roasts were cooked to calculate the ideal cooking time [30]. Table 3, which was adapted from [30], shows the recommended cooking times for the corresponding lamb roasts. The findings suggested that the lamb roasts increased in doneness with time.…”

Carcass and meat quality characteristics of two hair type breed lambs fed tef (Eragrostistef) straw ensiled with effective micro-organisms and supplemented with concentrates

“…The samples were tested for tenderness, juiciness, flavor and overall acceptability by rating on a 7 points hedonic scale. The thawed samples were cut into equal pieces, wrapped individually in aluminum foil and oven roasted at 125°C for 45 min (Griffin et al, 1985; as cited by Abdel et al, 2010). Immediately after roasting, the samples were cut into uniform size pieces and held in a food warmer until served.…”