A Method for Determining Press Fluid in Cooked Beef
- 1 September 1963
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 28 (5) , 596-599
- https://doi.org/10.1111/j.1365-2621.1963.tb00249.x
Abstract
SUMMARY: Methods are presented for cooking a small sample of meat in a Pyrex tube, termed tube‐cooking, and for determining press fluid in a small sample (1/2 g) of cooked beef, referred to as the 1‐minute method.The 1‐minute method was compared with the 15‐minute method since both of these methods use the Carver Press. When the results were averaged and compared, the correlation was close. Besides being faster than the 15‐minute method, the 1‐minute method has the advantages that a small sample of meat is used, no grinding of the meat is necessary, and a greater percent of press fluid is obtained.This publication has 2 references indexed in Scilit:
- Fluid Content and Tenderness of Three Muscles of Beef Cooked to Three Internal TemperaturesJournal of Food Science, 1963
- Water Content of Meats, Determination of Water-Holding Capacity of Fresh MeatsJournal of Agricultural and Food Chemistry, 1958