Sensory and Cooking Properties of Beef Steaks and Roasts Cooked with and without External Fat
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The effects of removal of external fat prior to cooking on fat and moisture content and sensory properties of cooked beef lean were investigated. Twelve pairs of beef strip loin steaks, eye of round roasts, top round roasts, briskets and arm pot roasts fabricated from USDA Choice carcasses were used. True fat retention was also determined for 36 strip loin steaks trimmed to either 0, 0.6 or 1.3 cm external fat. Cooking yield and sensory traits were adversely affected, by the fat removal, only in those cuts (briskets and arm pot roasts) which were cooked by braising. Fat content of the cooked lean was numerically higher in all cuts cooked with an external fat layer. Retention of intramuscular fat was also higher in strip steaks cooked with an external fat layer. Copyright © 1988, Wiley Blackwell. All rights reserved
author list (cited authors)
COLEMAN, M. E., RHEE, K. S., & CROSS, H. R.