Date of Award:


Document Type:


Degree Name:

Master of Science (MS)


Nutrition, Dietetics, and Food Sciences

Department name when degree awarded

Food and Nutrition

Committee Chair(s)

Ethelwyn B. Wilcox


Ethelwyn B. Wilcox


Charlotte P. Brennand


Frances G. Taylor


The influence on eating quality of beef of cooking method, sires, mineral (Fe, Mg, Zn, Na, K, and P), lipid, and nitrogen content was determined by objective measurements, sensory evaluations, cooking losses, and chemical analysis. Two adjacent arm and two adjacent rib roasts from 18 Herford animals were used. The arm and rib (sixth to eighth ribs) roasts were deboned, cut in half, and randomly assigned to the conventional or electronic ovens for dry roasting to the medium-rare stage (145 F, 147 F). Roasts of the ninth to twelfth ribs were dry-roasted in a meat research oven at 325 F to an internal temperature of 155 F.

The Warner-Bratzler shear test determined tenderness to be greater in conventional roasts. Press fluid amounts were similar for both ovens. Cooking losses were greatest in the electronic oven.

The taste panel judged conventional roasts to have better flavor and to be more tender and juicy.

Laboratory analysis of minerals indicated specific ones influenced the tenderness of beef. Lipid content was found to be significantly correlated with juiciness, tenderness, shear force, and percentage drip. The findings showed nitrogen to affect juiciness inversely and the cooking losses positively.

High correlations for roasts containing the ninth to twelfth ribs were indicated for flavor, tenderness, and shear force; also tenderness was judged by the taste panel with shear force, and press fluid with cooking loss.