Title: Effect of dimensions on the hating times and wieght losses of cylindrical beef joints
Abstract: Summary The heating time and weight loss of cylindrical joints of lean beef in twenty‐five length/diameter combinations (five lengths from 28 to 160 mm and five diameters from 14 to 80 mm) were measured when heating the meat to a minimum internal temperature of 74°C in a natural convection oven at 175°C. Cooking weight loss was not affected by joint diameter but decreased very slightly with length. Heating time to 74C increased with joint length and asymptotically approached the heating time for an infinitely long cylinder. The variation of heating time with joint diameter and length was predicted using a mathematical model. Comparison of the results with other published work showed that weight loss from the lean component of joints is not affected by fat cover.
Publication Year: 1988
Publication Date: 1988-10-01
Language: en
Type: article
Indexed In: ['crossref']
Access and Citation
Cited By Count: 5
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot