Basting. Lowe and Keltner found that basting shortened the cooking
period, but did not appreciably affect the cooking losses. Butter was used
for basting. The salt was removed by washing, the butter was then melted,
and the curd allowed to settle. The half of chicken was basted before
putting in the oven, at the end of 30, and at the end of 60 minutes, a total
of 20 grams of butter being used. Basting increased the desirability of the
lean meat of both the thigh and breast.
Time of cooking. Roasters weighing 4 to 5 pounds, dressed weight, re-
quire about 35 minutes per pound to cook by the searing method. If estimate
is based on the stuffed weight, about 30 minutes per pound is necessary.
But considerable variation may be expected, larger roasters requiring a
shorter and smaller ones a longer time. For the constant oven temperature,
150°C. (about 300°F.), approximately the same time will be required
as for the searing method though again considerable variation may be
expected.
Table 38, based on laboratory results, gives approximate time for roast-
ing turkey at 150°C. Variation from this time will of course be found. The
time given is for uncovered birds. A. shorter time will be required when
the roast is covered.
TABLE 38
Approximate Time for Cooking Turkey
Turkey
Weight of
stuffed bird
in pounds
Average total
cooking time
in hours
Average time
per pound
in minutes
Small
6 to 10
10 to 16
18 to 23
3 to 3>^
3K to 4K
4>^ to 6
20 to 25
Medium
18 to 20
Large
16 to 18
Effect of feed on fat distribution. Maw has investigated the effect of
cereals, yellow corn, wheat, oats, and barley on the amount and nature
of the fat deposited in different parts of the body (flesh, abdominal fat, ex-
ternal fat, and skin). Flesh as used was composed of the breast and leg
muscles with external fat stripped clean. The wheat gave an excellent
external appearance as it produced an external layer of fat over the carcass
250
MEAT
but relatively little fat distributed through the flesh. Table 39 gives his
results :
TABLE 39
Distribution of Fat in the Body {Mazv)
Cereal
Percentage
total fat
Fat in
flesh
Fat in
skin
Abdominal
fat
Corn
Barley
13.4
12.1
12.1
12.9
30
26
22
20
55
59
57
60
15
15
Oats
21
Wheat
20
Maw states that the fat laid down in the carcass is replacing the moisture.
This fat in the cooked bird influences the apparent moistness of the flesh.
The palatability tests indicated the corn-fed birds appeared the most moist,
with the best flavor. The barley-fed meat was nearly like the corn-fed ;
whereas the oat-fed and wheat-fed meats were the poorest in quality, the
wheat-fed apparently being the driest and poorest in flavor. These birds
were roasted at a constant temperature of 375 °F.
LITERATURE CITED AND REFERENCES
Alexander, L. M., and Clark, N. G. Shrinkage and Heat Penetration during the
Roasting of Lamb and Mutton as Influenced by Carcass Grade, Ripening
Period, and Cooking Method. Tech. Bull. 440. U. S. Dept. Agri. (1934).
Baker, L. C. The Constituents of Meat Acting as Pointers of Change. J. Soc.
Chem. Ind. 54: 154T (1935).
Beard, F. J. A Study of Tough and Tender Meat. Master's Thesis (unpub-
lished). Iowa State College (1924).
Benson, C. C. Hydrogen Ion Concentration of Fish Muscle. J. Biol. Chem. 78:
Page 201
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Basting. Lowe and Keltner found that basting shortened the cooking
period, but did not appreciably affect the cooking losses. Butter was used
for basting. The salt was removed by washing, the butter was then melted,
and the curd allowed to settle. The half of chicken was basted before
putting in the oven, at the end of 30, and at the end of 60 minutes, a total
of 20 grams of butter being used. Basting increased the desirability of the
lean meat of both the thigh and breast.
Time of cooking. Roasters weighing 4 to 5 pounds, dressed weight, re-
quire about 35 minutes per pound to cook by the searing method. If estimate
is based on the stuffed weight, about 30 minutes per pound is necessary.
But considerable variation may be expected, larger roasters requiring a
shorter and smaller ones a longer time. For the constant oven temperature,
150°C. (about 300°F.), approximately the same time will be required
as for the searing method though again considerable variation may be
expected.
Table 38, based on laboratory results, gives approximate time for roast-
ing turkey at 150°C. Variation from this time will of course be found. The
time given is for uncovered birds. A. shorter time will be required when
the roast is covered.
TABLE 38
Approximate Time for Cooking Turkey
Turkey
Weight of
stuffed bird
in pounds
Average total
cooking time
in hours
Average time
per pound
in minutes
Small
6 to 10
10 to 16
18 to 23
3 to 3>^
3K to 4K
4>^ to 6
20 to 25
Medium
18 to 20
Large
16 to 18
Effect of feed on fat distribution. Maw has investigated the effect of
cereals, yellow corn, wheat, oats, and barley on the amount and nature
of the fat deposited in different parts of the body (flesh, abdominal fat, ex-
ternal fat, and skin). Flesh as used was composed of the breast and leg
muscles with external fat stripped clean. The wheat gave an excellent
external appearance as it produced an external layer of fat over the carcass
250
MEAT
but relatively little fat distributed through the flesh. Table 39 gives his
results :
TABLE 39
Distribution of Fat in the Body {Mazv)
Cereal
Percentage
total fat
Fat in
flesh
Fat in
skin
Abdominal
fat
Corn
Barley
13.4
12.1
12.1
12.9
30
26
22
20
55
59
57
60
15
15
Oats
21
Wheat
20
Maw states that the fat laid down in the carcass is replacing the moisture.
This fat in the cooked bird influences the apparent moistness of the flesh.
The palatability tests indicated the corn-fed birds appeared the most moist,
with the best flavor. The barley-fed meat was nearly like the corn-fed ;
whereas the oat-fed and wheat-fed meats were the poorest in quality, the
wheat-fed apparently being the driest and poorest in flavor. These birds
were roasted at a constant temperature of 375 °F.
LITERATURE CITED AND REFERENCES
Alexander, L. M., and Clark, N. G. Shrinkage and Heat Penetration during the
Roasting of Lamb and Mutton as Influenced by Carcass Grade, Ripening
Period, and Cooking Method. Tech. Bull. 440. U. S. Dept. Agri. (1934).
Baker, L. C. The Constituents of Meat Acting as Pointers of Change. J. Soc.
Chem. Ind. 54: 154T (1935).
Beard, F. J. A Study of Tough and Tender Meat. Master's Thesis (unpub-
lished). Iowa State College (1924).
Benson, C. C. Hydrogen Ion Concentration of Fish Muscle. J. Biol. Chem. 78: