Factors Influencing the Palatability, Vitamin Content, and Yield of Cooked Beef (Classic Reprint)
ISBN: 978-13-909208-0-2
Format: 15.2x22.9cm
Liczba stron: 98
Oprawa: Miękka
Wydanie: 2018 r.
Język: angielski
Dostępność: aktualnie niedostępny
Excerpt from Factors Influencing the Palatability, Vitamin Content, and Yield of Cooked Beef<br><br>There was no evident advantage in holding Commercial-grade cow beef longer than 7 days in cold storage. Increasing from 7 to 21 days the length of storage at 32 to 34° F. Did not increase the tenderness of steaks and resulted in lower scores for flavor and juiciness.<br><br>In tenderness, juiciness, and flavor, there was little difference between frozen beef cooked without thawing or after thawing in the refrigerator and that cooked unfrozen, either when oven-braised to 209° or when pressure-braised to 216° F.<br><br>About the Publisher<br><br>Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com<br><br>This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.