Cooked yields, cooked color, tenderness, and sensory traits of beef roasts differing in connective tissue content cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures
Master of Science === Department of Animal Sciences and Industry === Michael E. Dikeman === The CVap steam generation oven was compared to a Blodgett forced-air, convection oven to examine effects of cooking method on yields, cooked color, tenderness, and sensory traits of beef Longissimus lumborum...
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| Language: | en_US |
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Kansas State University
2011
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| Online Access: | http://hdl.handle.net/2097/9211 |