The Effect of Oven Temperature, Cooking Method, and Breed on the Tenderness, Juiciness, and Flavor of Beef
The effect of oven temperature, dry-roasting,and breed on the eating quality of beef was determined by sensory and objective methods. Two adjacent standing rib and two adjacent chuck roasts of prime, choice, and good grades from animals of Hereford, Shorthorn, and Charolais breeding were dry-roasted...
| Main Author: | |
|---|---|
| Format: | Others |
| Published: |
DigitalCommons@USU
1968
|
| Subjects: | |
| Online Access: | https://digitalcommons.usu.edu/etd/5116 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6149&context=etd |