Author

Nancy D. Cole

Publication Date

1973

Document Type

Dissertation/Thesis

First Advisor

Rehfeld, Betty Mae

Degree Name

M.S. (Master of Science)

Department

Department of Home Economics

LCSH

Cooking (Meat)

Abstract

Plastic bags in which to roast meat have been much advertised lately. Little data is available on the use and acceptability of these bags for roasting meat. A study was undertaken to investigate the preference of beef and pork roasted in and out of a plastic bag. A conventional oven as well as an electronic oven was used for this study. Organoleptic evaluation was employed to determine preference. Cooking losses were also studied. Total cooking loss was greater in the bag for all experiments except pork cooked in the conventional oven. Calculation of drip and evaporative losses for each experiment showed the bag roasts to have the greater drip loss and the dry heat roasts to have the greater evaporative loss. The taste panel showed a significant preference for outside and inside appearance of beef roasted the dry heat method in both conventional and electronic ovens. Except for pork roasted in a plastic bag in the electronic oven, there was no significant difference in overall acceptability for beef or pork roasted in or out of a plastic bag.

Comments

Includes bibliographical references.

Extent

v, 47 pages

Language

eng

Publisher

Northern Illinois University

Rights Statement

In Copyright

Rights Statement 2

NIU theses are protected by copyright. They may be viewed from Huskie Commons for any purpose, but reproduction or distribution in any format is prohibited without the written permission of the authors.

Media Type

Text

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