Comparison of clam-shell cookers and electric broilers and their effects on cooking traits and repeatability of Warner-Bratzler shear force values

• Published in: Meat science Vol. 66; no. 1; pp. 225 - 229
• Main Authors: McKenna, D.R, King, D.A, Savell, J.W
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2004; Elsevier
• Subjects: Beef; Biological and medical sciences; Clam-shell cooker; Cooking; Food industries; Fundamental and applied biological sciences. Psychology; Meat and meat product industries; Steaks; Warner-Bratzler shear; Clam-shell cooker; Steaks; Cooking; Beef; Warner-Bratzler shear; Heat treatment; Shear; Meat product; Shear force; Cooker; Repeatability; Quality; Tenderness

Clam-shell (CS) type cookers were investigated as an alternative cookery method for objective tenderness evaluations of beef strip loin steaks. This study was conducted in two phases: Phase I determined the most effective clam-shell cooking temperature setting (Low, Medium or High) and Phase II comp...