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INTRODUCTION
LOW TEMPERATURE COOKING FACTS
MEAT AND NUTRITION
Meat plays a significant role in the diet; therefore, one of the primary goals in food preparation is proper nutrition. Meat is one of the best sources of protein; is a rich source of B vitamins such as thiamine, riboflavin, and niacin; and includes fats, carbohydrates, minerals, pigments, enzymes and water.
All of these elements are affected by cooking, but
A report on the Nutrient Analysis of Roast Beef, conducted by the University of
Fat contributes greatly to the flavor of meat. During the cooking process, fat not only melts, but also changes chemically. With low temperature cooking there is less chemical change and less fat melt resulting in a more flavorful finished product.
The enzymes found in meat break down the tissues and act as natural tenderizing agents. A premium price is paid for aged meats where this enzyme action has already started, however; enzymes are destroyed by high temperatures.
Low temperature cooking does not destroy these enzymes and, particularly in the hold cycle, creates this natural chemical action to tenderize or age the meat right in the oven. For this reason, it is important to use fresh beef and it is essential to allow the product to remain
in the hold cycle for at least the minimum amount of time suggested in the individual procedures. The longer meat is left in the hold cycle the more tender it becomes, making the purchase of more expensive, aged
meat unnecessary.
Meat is seventy to
Along with better nutrition, a more tender finished product, less shrinkage and higher moisture content, meat will not require the addition of as much salt as needed with conventional cooking methods. Natural flavors are preserved. This is a significant factor in today’s health conscious diets.
cooking guidelines - deluxe control • 2