Defrosting and cooking frozen meat: The effect of method of defrosting and of the manner and temperature of cooking upon weight loss and palatability

The primary objective of this study was to determine the time for defrosting cuts of beef, veal, Iamb and pork by four methods and to consider the effect of the method of defrosting upon the palatability of the cooked meat. The methods of defrosting were: (1) in the refrigerator, (2) at room temperature, (3) in water and (4) during cooking. Data to determine the weight loss during defrosting, weight loss during cooking, time for cooking and the amount of fuel needed for cooking were also recorded. The methods of cooking employed with the different cuts of meat were roasting, broiling, pan-broiling, pan-frying, deep-fat frying, braising and cooking in water. More than one cooking temperature was used for most of the cooking methods

Defrosting and cooking frozen meat: The effect of method of defrosting and of the manner and temperature of cooking upon weight loss and palatability

The primary objective of this study was to determine the time for defrosting cuts of beef, veal, Iamb and pork by four methods and to consider the effect of the method of defrosting upon the palatability of the cooked meat. The methods of defrosting were: (1) in the refrigerator, (2) at room temperature, (3) in water and (4) during cooking. Data to determine the weight loss during defrosting, weight loss during cooking, time for cooking and the amount of fuel needed for cooking were also recorded. The methods of cooking employed with the different cuts of meat were roasting, broiling, pan-broiling, pan-frying, deep-fat frying, braising and cooking in water. More than one cooking temperature was used for most of the cooking methods.</p

Agricultural Research Bulletins, Nos. 378-391

Volume 30, Bulletins 378-391. (378) Farm Family Housing Needs and Preferences in the North Central Region; (379) Agricultural Cooperatives in Iowa: Farmers' Opinions and community Relations; (380) Evaluation of Variance Components From a Group of Experiments with Multiple Classifications; (381) Returns From and Capital Required for Soil Conservation Farming Systems: A Study of a Specific Population of Farms and Soils; (382) Principles of Conservation Economics and Policy; (383) Economics of Crop Rotations and Land Use: A Fundamental Study in Efficiency with Emphasis on Economic Balance of Forage and Grain Crops; (384) Nutrient Uptake by Soybeans on Two Iowa Soils; (385) Defrosting and Cooking Frozen Meat; (386) Relationship of Crop-Share and Cash Leasing Systems to Farming Efficiency; (387) Demand and Diversity of Use of Electricity on 16 Farms in the Eastern Livestock Area of Iowa; (388) Resource Productivity in Iowa farming: With Special Reference to Uncertainty and Capital Use in Southern Iowa; (389) Cost of Manufacturing Butter: A Study Based on Data From 13 Iowa Creameries; (390) Substitution Relationships, Resource Requirements and income Variability in the Utilization of Forage Crops; (391) Some Obstacles to Soil Erosion Control in Western Iowa</p