Date of Award:

1963

Document Type:

Thesis

Degree Name:

Master of Science (MS)

Department:

Nutrition, Dietetics, and Food Sciences

Department name when degree awarded

Food and Nutrition

Advisor/Chair:

Margaret B. Merkley

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.

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