THE EFFECT OF INSTITUTIONAL HOLDING METHODS ON COLD AND HOT BONED RESTRUCTURED BEEF ROAST

Hot and cold boned restructured beef roasts were cooked by institutional methods and held either in slice form on a steam table or unsliced form in cook/hold ovens. The beef roasts were evaluated for textural and sensory characteristics after 1- and 2-h holding periods. Roasts held unsliced in a low temperature controlled humidity cook/hold oven had lower shear values than all other holding treatments. Beef slices held on the steam table had the highest shear values. Palatability and aromatic traits were rated essentially the same for CB and HB restructured when held by the various holding treatments and panelist indicated that roasts had a brown beefy flavor with little aftertastes.