Date of Award:

5-1963

Document Type:

Thesis

Degree Name:

Master of Science (MS)

Department:

Nutrition, Dietetics, and Food Sciences

Department name when degree awarded

Food and Nutrition

Committee Chair(s)

Margaret B. Merkley

Committee

Margaret B. Merkley

Committee

Ethelwyn B. Wilcox

Committee

Thomas H. Bahler

Abstract

Charcoal broiling is becoming an increasingly popular method for cooking meat. Little scientific work has been done in this area. Information presently available on charcoal broiling consists of broad generalizations which have developed from trial and error testing. With the current interest in charcoal broiling, there is a need for more factual, scientific information as to the proper procedure.

Cooking method affects palatability and nutritive value of meat. Chemical and physical changes occur during the cooking process and the reactions which take place are not fully known or understood. Each cooking method has a specific effect upon meat due to the rate of heat penetration and the reactions which take place during the cooking period.

Broiling usually takes place at high temperature, making this method of cooking meat contrary to recommendations. Generally broiling is done with the thermostat set at 500 F. The heating element is constantly energized when turned on. Attempts are made to adjust to the desired temperature by varying the distance from the heat source. Cover et al. (1957) showed actual surface temperature of the broiler often fluctuated from the desired temperature. Preliminary testing in our laboratory showed that it was impossible to regulate heat at a constant temperature with an electric broiler.

In the past broiling studies were not possible since there was no device to determine the temperature at the surface of the grill. Taylor Instrument Company, Rochester, New York, developed a coil type thermometer which records accurately the temperature at the grill's surface. Also they constructed an Electronic Universal nine-point strip chart recorder which made it practicable to record exact internal temperature and surface temperatures during the broiling process. These two instruments made it feasible to determine the effect of different temperatures on meat under constant conditions.

Charcoal was chosen as the heat source in this study, since through manipulation of the grill and the coals it was possible to control the heat at a given temperature.

This was an exploratory study to investigate the influence of cooking temperature, degree of doneness, and rate of heat penetration upon soluble protein, thiamine, weight loss, moisture, press fluid, tenderness, and flavor of charcoal broiled Porterhouse steak and ground beef.

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