Effect of Cooking Method and Skewers on Quality of Turkey Rolls ,

Bowers, Jane Raymond; Goertz, Geayce E.; Fry, Jack D.

doi:10.3382/ps.0440789

Cited by 6 publications

(4 citation statements)

References 3 publications

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“…The relative amount of fat in the drip was also low; however, both type roasts from LH were greater in this respect than from ST. Total cooking loss and its distribution between drip and evaporation in present experimentation agree with the values given by Bowers et al (1965) based upon whitedark roasts made from heavy type toms.…”

Section: Methodssupporting

confidence: 83%

Research Note: Comparison of Commercial Turkey Roasts Made from Large Hens and Small Tom Turkeys

1988

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Large type hens (LH) and small type toms (ST) at 14 wk of age were commercially processed into white meat and white-dark meat roasts. Ready-to-cook weights were similar for LH and ST but white-dark roasts were heavier than white roasts. Roasts were cooked in a standard oven (163 C) to an internal temperature of 80 C. Although differences in cooking time were not detectable, total loss was greater for the white-dark meat than white meat, and fat in the drip was more extensive for LH than ST. Roasts from ST yielded more total meat than from LH birds, whereas the proportion of dark meat in the white-dark roasts was unaffected. Moisture content of white meat increased when dark meat was part of the roast. Fat in skin and in both white and dark meat was greater using LH than ST. (

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Section: Methodssupporting

confidence: 83%

Research Note: Comparison of Commercial Turkey Roasts Made from Large Hens and Small Tom Turkeys

1988

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“…Cooking losses increased about 2% for each 5" C temperature increase, except between 75" and 80" C when a significant (p<O.OOl) 7% increase occurred. Other researchers have reported greater weight or water losses at temperatures above 60" C (Bowers et al, 1965;Davy and Gilbert, 1974). When muscle is heated, fibers shrink and sarcomeres shorten resulting in less water-binding ability and cooking losses occur.…”

Section: Resultsmentioning

confidence: 96%

Flavor, Color, and Other Characteristics of Beef Longissimus Muscle Heated to Seven Internal Temperatures Between 55° and 85° C

Bowers

Craig

Kropf

et al. 1987

Journal of Food Science

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Beef longissimus muscle steaks were broiled or roasted to 7 internal temperatures. Mouth-filling-blend and browned flavor increased, whereas bloody-serumy, metallic, and sour flavors and juiciness decreased with increased internal temperature. Roasted muscles had flavor characteristics more like muscle cooked to lower internal temperatures than broiled. Protein denaturation, as indicated by differential scanning calorimetry, appeared to be mostly complete after muscle samples were heated to 80" C. Visual color change occurred between 55" and 65" C, between 6.5" and 75" C, and between 75" and 80" C. HunterLab a values decreased and reflectance readings at 547 nm increased significantly between 75" and 80" C. Instron shear and compression and pH values did not vary significantly.

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“…Juiciness scores mirrored moisture content, with shoulder roasts cooked uncovered being more juicy than those cooked covered and pan-fried shoulder steaks being juicier than those braised. Other researchers have reported that meat heated uncovered is juicier than meat heated covered (poultry, Bowers et al, 1965;pork, Deethardt and Tuma, 1971). Tenderness of shoulder roasts was not affected by cooking method.…”

Section: Color and Texture Measurements And Sensory Scoresmentioning

confidence: 96%

Sensory Characteristics, Texture, Color, and Selected Nutrient Content of Veal Muscle

Bowers

Craig

Williams

1989

Journal of Food Science

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Effects of cooking methods, internal end-point temperatures, cut and type of veal on yield, sensory characteristics, color and texture were determined. Fatty acid profiles and fat, cholesterol and iron content were also determined for selected cuts of veal. In general, veal cooked at higher temperatures and to a higher end-point temperature had greater cooking losses and less moisture and was less tender. HunterLab color and Instron compression values also were affected by end-point temperature. Muscle from the bottom round was redder and darker in color, contained less moisture and more fat and had a more metallic flavor than muscle from the sirloin. Bob veal was more red and contained more moisture, cholesterol and iron but less fat than specialfed veal (SFV). More meaty and sour flavor was detected in SFV than in Bob veal.

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Effect of Cooking Method and Skewers on Quality of Turkey Rolls ,

Cited by 6 publications

References 3 publications

Research Note: Comparison of Commercial Turkey Roasts Made from Large Hens and Small Tom Turkeys

Research Note: Comparison of Commercial Turkey Roasts Made from Large Hens and Small Tom Turkeys

Flavor, Color, and Other Characteristics of Beef Longissimus Muscle Heated to Seven Internal Temperatures Between 55° and 85° C

Sensory Characteristics, Texture, Color, and Selected Nutrient Content of Veal Muscle

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