The Effects of Cooking Temperature and Stage of Doneness on Some Factors in Broiled Beef
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Utah State University DigitalCommons@USU All Graduate Theses and Dissertations Graduate Studies 5-1963 The Effects of Cooking Temperature and Stage of Doneness on Some Factors in Broiled Beef Carmencita Salvosa Utah State University Follow this and additional works at: https://digitalcommons.usu.edu/etd Part of the Food Science Commons Recommended Citation Salvosa, Carmencita, "The Effects of Cooking Temperature and Stage of Doneness on Some Factors in Broiled Beef" (1963). All Graduate Theses and Dissertations. 4839. https://digitalcommons.usu.edu/etd/4839 This Thesis is brought to you for free and open access by the Graduate Studies at DigitalCommons@USU. It has been accepted for inclusion in All Graduate Theses and Dissertations by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. THE EFFECTS OF COOKING TEMPERATURE AND STAGE OF DONENESS ON SOME FACTORSby IN BROILED BEEF Carmencita Salvosa A thesis submitted in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE in Food and Nutrition . UTAH STATE UNIVERSITY· Logan,1963 Utah ii ACKNOWLEDGMENT I wish to express my deepest gratitude to my major professor, Dr. Margaret B. Merkley, for her patience, untiring personal interest and efforts without which I would still be working on this thesis now. To Dean Phyllis Snow and Dr. Ethelwyn B. Wilcox, I am grateful for their generous help and suggestions throughout the study. To Taylor Instrument Company, I would like to express my appreciation for the loan of the multipoint potentiometer and the special thermometer. To Dr. Rex Hurst I would like to express my thanks for help in the statistical analyses. I am indebted to all my friends for their true spirit in international friendship. Carmencita Salvosa iii TABLE OF CONTENTS Page INTRODUCTION REVIEW OF LITERATURE Thiamine Retention Thiamine retention after broiling 5 Soluble Proteins . 6 Denaturation 6 Effects of heat on nutritive value of proteins Weight Losses Stage of cookery 9 Cooking temperature 10 Tenderness 10 Cooking time and temperature 11 Internal temperature 11 Press Fluid 12 Cooking of Meat 14 METHOD OF PROCEDURE 15 Preliminary Tests 15 Selection of Meat 16 Preparation for Cooking 17 Broiling 17 Chemical Tests 18 Preparation for sampling 18 Thiamine 19 Soluble proteins 19 iv TABLE OF CONTENTS (Continued) Page Physical Tests 19 Weight losses 19 Moisture 19 Tenderness 19 Press fluid 19 Flavor test for preference 20 Other Tests 20 RESULTS AND DISCUSSION 21 Thiamine Retention 21 Effect of cooking temperature 21 Effect of cooking time 30 Effect of thickness of steaks 30 Soluble Proteins . 33 Effect of cooking temperature 33 Effect of cooking time . 33 Effect of degree of doneness 35 Weight Loss 35 Effect of cooking temperature 35 Effect of degree of doneness 37 Moisture Retention 37 Effect of cooking temperature 37 Effect of degree of doneness 37 Tenderness Scores 38 Effect of cooking temperature 38 Effect of degree of doneness 38 Effect of different muscles 38 Press Fluid 41 v TABLE OF CONTENTS (Continued) Page Effect of cooking temperature 41 Effect of degree of doneness 43 Effect on tenderness 43 Effect on weight loss 43 Flavor 45 Cooking Time 46 Rate of Heat Penetration 46 Statistical Analyses 49 SUMMARY. 50 LITERATURE CITED 53 APPENDIX 61 vi LIST OF TABLES Table Page 1. Thiamine content of beef round and sirloin (mg/100 gm wet basis) 4 2. Results of preliminary tests on charcoal broiler 16 3. Effect of temperature on some factors in top sirloin steaks cooked rare 29 4. Thiamine retention as r elated to cooking time and stage of doneness 31 5. Effect of degree of doneness on some factors in top sirloin steaks broiled at 350° F 32 6. Tenderness values for r ectus femoris and vastus lateralis muscles 40 7. Juiciness as related to cooking temperatures 41 8. Press fluid as related to tenderness 44 9. Press fluid as related to weight loss 44 10. Average scores of four judges for flavor test 45 11. Cooking temperature as related to degree of doneness and cooking time 47 12. Time table for broiling sirloin steaks 62 13. Effect of temperature on some factors in top sirloin steaks cooked rare 63 14. Top sirloin steaks cooked at 350° F 66 15. Hedonic scale 68 vii LIST OF FIGURES Figure Page 1. Thiamine retention in top sirloin steaks cooked rare at three temperatures . 28 2. Thiamine retention in top sirloin steaks cooked to three degrees of doneness at 350° F 28 3. Soluble protein retention in top sirloin steaks cooked rare at three temperatures 34 4. Soluble protein retention in top sirloin steaks cooked to three degrees of doneness at 350° F 34 5. Weight loss in top sirloin steaks cooked rare at three temperatures 36 6. Weight loss in top sirloin steaks cooked to three degrees of doneness at 350° F 36 7. Moisture in top sirloin steaks cooked to three degrees of doneness at 350° F . 39 8. Shear force values in top sirloin steaks cooked to three degrees of doneness at 35 0° F 39 9. Press fluid in top sirloin steaks cooked rare at three temperatures 42 10. Press fluid in top sirloin steaks cooked to three degrees of doneness at 350° F 42 11. Heat curves representing temperatures of each of the three thermocouples 48 viii LIST OF PLATES Plate Page 1. One inch thick top sirloin steaks cooked rare at three temperatures 22 2 . One inch thick top sirloin steaks cooked to three degrees of doneness at 350° F . 23 3. One and one- half inch thick top sirloin steaks cooked rare at three tempe ratures . 24 4 . One and one-half inch thick top sirloin steaks cooked to three degrees of doneness at 350° F 25 5. Two inch thick top sirloin steaks cooked rare at three temperatures . 26 6. Two inch thick top sirloin stea ks cooked to two degrees of doneness at 350° F 27 viii LIST OF PLATES Plate Page 1. One inch thick top s irloin steaks cooked rare at three temperatures . 22 2. One inch thick top strloin steaks cooked to three degrees of doneness at 350° F 23 3. One and one-half in h thick top sirloin steaks cooked rare at three temperatures 24 4 . One and one-half inch thick top sirloin steaks cooked to three degrees of doneness at 350° F 25 5. Two inch thick top sirloin steaks cooked rare at three temperatures . 26 6. Two inch thick top sirloin steaks cooked to two degrees of doneness at 350° F . 27 INTRODUCTION Broiling is cooking tender cuts of meat by radiant heat from hot coals , a gas flame, or an electric element. Steaks and chops for broiling a r e from 1 to 2 inches thick. Broiling as a method of cooking meat is not new, but the directions for the process are the result of individual trial and err or testing and are often in conflict. Current interest in indoor and outdoor broiling, particularly in Western United States , emphasizes the need for better information. There is no measuring device for surface heat during broiling and thus little re search on the relationship of surface temperature, degree of doneness and cooking time. Little has be en done to investigate the effect of a change in rate of heat transfer on the physical and che mical reactions which occur dur ing broiling. Although some work has been done on the effects of different cooking methods on weight losses, tenderness, palatability, a nd thiamine content of beef, no reports were found relating cut of meat, t emperature at the surface of the meat, and degree of doneness to other factors during broiling. The existing literature c ontained r elatively little information on changes produced in broiled beef. Most of the data available were indefinite, lacking precise information regar ding time and temperature. Timetables for broil ing, like roasting, varied in directions given and frequently stated the time 2 of cooking in minutes per pound. At best this can serve only as a poor guide because the amount of fat and bone present, the state of the meat, whether solid or ground, the amount of connective tissue present, and the thickness of the meat influence the rate of heat penetration. This initial study was conducted on beef using charcoal as the source of heat, since the heat of the charcoal could be controlled at different tempera tures. A high, medium and low temperature were used for cooking and the meat was cooked to three degrees of doneness (rare, medium and well-done). In this research a potentiometer devised by Taylor Instrument Company to measure the temperature at the surfaces of the meat and internally was used. Thus it was possible to accurately measure the temperature. An experimental model of a coil-type thermometer was also made by Taylor Instrument Company and its use offered, for the first time, the pos sibility of determining the temperature at the surface of the meat. The purpose of this study was to investigate the relationship of surface temperature during broiling to stage of doneness and to cooking time on the following factors in broiled sirloin steaks: thiamine retention, soluble pro tein content, weight loss, moisture retention, changes in tenderness, juici ness and flavor. It was hoped that the findings might be of use in the develop ment of a thermometer to be used for broiling much as oven and meat thermometers are used now for roasting meats. Also, an attempt was made to develop time-temperature charts for use in broiling. 3 REVIEW OF LITERATURE Thiamine Retention A review of literature indicated a wide variation in the thiamine content of raw beef.