Defrosting and Cooking Frozen Meat: The Effect of Method of Defrosting and of the Manner and Temperature of Cooking Upon Weight Loss and Palatability, Volumes 378-391
Agricultural Experiment Station, Iowa State College, 1952 - Cookery (Meat) - 117 pages
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Freezing and storage temperatures
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1-inch loin animals aroma and ﬂavor beef patties beef roasts beef shanks Beef stew biceps femoris broiled broiler temperature carcass grade carcasses cellophane chops defrosted Cooking loss cooking was started cooking weight losses cubes cuts defrosted deep-fat deep-fat frying defrosted before cooking defrosted during cooking defrosting weight loss Dutch oven ﬁg ﬂavor scores Frozen I 175 frozen storage Fry Frozen inches interior temperature juiciness scores Lamb arm bone lamb chops lamb loin chops lamb rib chops Lamb shoulder Loin end Loin steak losses during cooking meat method of defrosting muscle ououlder oven temperature paired lamb pan-broiled and pan-fried PAN-FRIED AND BRAISED patties cooked pork chops Pork hocks pot roasts press ﬂuid prior to cooking refrigerator roasts cooked room temperature round steaks Sefore Sirloin steaks and chops tenderness scores thickness total weight losses ture unit VII variation veal chops Veal loin Veal rib veal stews wrapped