Experimental cookery

Van Arsdale, M. B., and Monroe, D. Experiments Comparing the Cost of Meat as Purchased and Eaten. Teachers College Record 18: 38 (1917). Vandergrift, G. W., and Gies, W. J. The Composition of Yellow Connective Tissue. Am. J. of Physiology 5: 287 (1901). Vernon, W. M. Losses Sustained in Preparing Poultry for the Table. Poultry Sci. 3: 187 (1924). Vrooman, C. H. Heat Rigor in Vertebrate Muscle. Biochemical J. 2: 3'63 (1906-07). Whipple, G. H. The Hemoglobin of Striated Muscle, I. Variation Due to Age and Exercise. Am. J. of Physiology 76: 693 (1926); II. Variations Due to Anemia and Paralysis. Am. J. of Physiology 76: 708 (1926). Whipple, G. H., and Robscheitt-Robbins. III. Muscle Hemoglobin as a Source of Bile Pigment. Am. J. of Physiology 78: 675 (1926). MEAT Experiment 37. To determine the effect on muscle fiber and connective tissue of cooking by dry heat. Scrape a piece of lean meat with the dull edge of a knife until the connective tissue and fiber are separated. Save a portion of the fiber and connective tissue to use In Experiment 38. Form In small balls and cook In a hot frying pan. What Is the effect of dry heat on the connective tissue? On the fiber? Which is affected the most? Experiment 38. To determine the effect on muscle fiber and connective tissue of cooking by moist heat. 254 MEAT 1. Cook a portion of the fiber and the connective tissue in boiling water. If the water evaporates, add boiling water. 2. Cook a portion of the muscle fiber and the connective tissue in water. Do not let the temperature of the water go above 85°C. Compare the texture of the fiber and the connective tissue from Experiment 37 with Experiment 38, 1 and 2. What temperature would be best to cook a piece of meat containing a great deal of connective tissue to soften the connective tissue, yet keep the muscle fibers tender? Texture Time to cook Fibers Connective tissue Fibers Connective tissue Results and conclusions. Beef Roasts Experiment 39. To determine the effect on beef roasts of cooking to different stages of doneness. 1. PreparatioTi. Weigh the roast. Wipe with a damp cloth. A tracing may be made of the cut surfaces of the meat. Determine the place and depth for insertion of the thermometer. Measure the width of the roast. The thermometer is inserted half way. See Fig. 23, p. 225. To determine the depth to insert the thermometer, measure the distance on the two cut surfaces as indicated in Fig. 25, diagram D, p. 234. The distance should be the diameter of a circle, so that the bulb of the thermometer can be inserted equally distant from the top, the chine bone, and the bottom of the roast. If the depth on one cut surface is 4 inches and on the other 4^^ inches, use an average of these two, or 4^ inches, for the distance represented by the diameter of the circle. Measure up from the center of the thermometer bulb 2]/^ inches on the stem and insert to this depth in the roast. The incision for the thermometer should be made with a very narrow knife blade, about % Inch in width, or a skewer so that the meat will fit tightly around the thermometer. For a rolled roast find the radius (one-half of the diameter) and Insert the center of ther- mometer bulb to this depth In the middle between the two ends of the roast.