She found that the temperature of the suet rose more slowly
than that of the beef round until the melting point of the suet was reached.
As soon as the fat melted, it conducted the heat faster than the beef round.
Fat in a liquid form in cooking is a good conductor of heat, but if it is in
a solid form it is a poor conductor of heat. In Redfield's experiments, the
fat escaped from the fat cells, the connective tissue forming a piece about
the size of a marble around the point of the thermocouple.
The writer's experimental classes, in processing suet, fat pork, lean beef,
and lean pork in pint cans in a hot water bath, have found the rate of heat
penetration to be much slower in the fat meat than in the lean, even at
temperatures of 90 °C. and above. When the suet was packed tightly into
the jar so that the tissues surrounding the fat cells were broken, Redfield's
results were checked.
Degree of ripeness. Alexander and Clark found that increasing the
length of the ripening period after slaughter shortened the time required
to roast leg of lamb. As the ripening period increased beyond two days
after slaughter, the cooking shrinkage became smaller and the rate of heat
penetration more rapid.
Thus it seems that, if the connective tissue remains unbroken, as it does
in the more solid fat and the interior fat of meat cuts, it prevents the fat
globules from touching each other and delays heat penetration.
Rise of Interior Temperature of Meat after the Cooking Process
Has Been Stopped
When a roast is removed from the oven or a piece of cooked meat is
removed from the cooking utensil the temperature in the interior may con-
tinue to rise. Heat is carried to the interior of the meat by conduction, that
is, from fiber to fiber. When the cooking process is stopped the temperature
of the meat half way to the center is higher than the temperature at the
238 MEAT
center. This heat is conducted both toward the center and the outer edge
of the meat, and as a consequence the temperature at the center of the
meat rises.
The factors that may determine the extent of this rise in temperature
after removal from the oven are: (1) the cooking temperature; (2) the
inner temperature of the meat when the cooking process is stopped; (3)
the size of the piece of meat; (4) the composition. It must be remembered
that each of these factors may have an influence on the temperature rise
of the same piece of meat, and that under some conditions one factor may
influence it more than another. Thus they cannot be considered separately,
for the high cooking temperature of a steak or roast may affect the tem-
perature rise more than the size. Yet under some conditions size is a greater
factor in determining temperature rise.
Cooking temperature and temperature rise after the cooking
process is stopped. The higher the cooking temperature the greater the
tendency for a rise in the inner temperature of the meat. A higher cooking
temperature produces a higher surface temperature, and consequently results
in a higher rise at the interior after the cooking process is stopped.
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She found that the temperature of the suet rose more slowly
than that of the beef round until the melting point of the suet was reached.
As soon as the fat melted, it conducted the heat faster than the beef round.
Fat in a liquid form in cooking is a good conductor of heat, but if it is in
a solid form it is a poor conductor of heat. In Redfield's experiments, the
fat escaped from the fat cells, the connective tissue forming a piece about
the size of a marble around the point of the thermocouple.
The writer's experimental classes, in processing suet, fat pork, lean beef,
and lean pork in pint cans in a hot water bath, have found the rate of heat
penetration to be much slower in the fat meat than in the lean, even at
temperatures of 90 °C. and above. When the suet was packed tightly into
the jar so that the tissues surrounding the fat cells were broken, Redfield's
results were checked.
Degree of ripeness. Alexander and Clark found that increasing the
length of the ripening period after slaughter shortened the time required
to roast leg of lamb. As the ripening period increased beyond two days
after slaughter, the cooking shrinkage became smaller and the rate of heat
penetration more rapid.
Thus it seems that, if the connective tissue remains unbroken, as it does
in the more solid fat and the interior fat of meat cuts, it prevents the fat
globules from touching each other and delays heat penetration.
Rise of Interior Temperature of Meat after the Cooking Process
Has Been Stopped
When a roast is removed from the oven or a piece of cooked meat is
removed from the cooking utensil the temperature in the interior may con-
tinue to rise. Heat is carried to the interior of the meat by conduction, that
is, from fiber to fiber. When the cooking process is stopped the temperature
of the meat half way to the center is higher than the temperature at the
238 MEAT
center. This heat is conducted both toward the center and the outer edge
of the meat, and as a consequence the temperature at the center of the
meat rises.
The factors that may determine the extent of this rise in temperature
after removal from the oven are: (1) the cooking temperature; (2) the
inner temperature of the meat when the cooking process is stopped; (3)
the size of the piece of meat; (4) the composition. It must be remembered
that each of these factors may have an influence on the temperature rise
of the same piece of meat, and that under some conditions one factor may
influence it more than another. Thus they cannot be considered separately,
for the high cooking temperature of a steak or roast may affect the tem-
perature rise more than the size. Yet under some conditions size is a greater
factor in determining temperature rise.
Cooking temperature and temperature rise after the cooking
process is stopped. The higher the cooking temperature the greater the
tendency for a rise in the inner temperature of the meat. A higher cooking
temperature produces a higher surface temperature, and consequently results
in a higher rise at the interior after the cooking process is stopped.