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Cooking Work in the Quality of Meats Project

Bureau of Home Economics and Bureau of Animal Industry

Abstract

All of you who are connected with the national co-operative project have heard a great deal about the standard methods of cooking which we employ in preparing the meat samples for palatability tests. I would like to mention some points which we consider when setting up standard methods:

1. Standard methods of cooking must produce well-cooked meats from the aesthetic standpoint. The art of cooking must not be forgotten.
   
2. The cooking must be uniform enough throughout the cut to provide comparable samples for five or six judges or more. Rare meat to one judge and well done to another is not advisable. Uniformity of cooking depends on oven temperature. Very moderate temperature cooks meat uniformly; high temperature does not.
   
3. Temperatures used in cooking, whether the method is roasting, broiling, or any other, must be under reasonable control.
   
4. Cooking methods must be fairly simple and possible of duplication.
   
5. Standard methods of cooking should not be radically different from the best household methods.