抄録
Effects of two kinds of roasting methods, i. e., radiant heat (RH) oven roasting and convection (CV)oven roasting, on eating quality, changes of internal temperatures and cooking losses, amino acids contents, status of free water, and structures of tissue were evaluated.
To compare the two methods, beef rounds(about 1kg)were cooked to 60°C internal temperature with both ovens. Higher values on appearance and mouthfeel were found in the RH oven roasts (RH beef). The amount of amino acids of RH beef was much larger than that of raw beef and that of CV oven roasts (CV beef). Effects of heating on muscular tissue were clearly observed in CV beef as the granulation of connective tissue. Other experimental data also showed significant differences between properties of RH beef and CV beef.
Based on the above mentioned results, RH oven was thought to be suitable for cooking meat with higher eating quality.
