Fulton C, Davis C
J Am Diet Assoc. 1975 Sep;67(3):227-31.
Cooking time, yield, and palatability of paired beef, pork, and lamb roasts cooked from the frozen and thawed states were compared. Cooking time for all roasts averaged from 3 to 22 min. per pound longer for meat cooked from the frozen state. The longer cooking time from the frozen state. The longer cooking time from the frozen state was greater for roasts with a large amount of bone and for cuts cooked by braising than for less bony roasts and cuts cooked by roasting. Except for thawed beef rump roasts, which had a higher yield of cooked lean meat, yield of cooked lean meat from the various cuts of beef, pork, and lamb was not affected by the state at the start of cooking. Collectively, all pork roasts had a higher yield of cooked lean meat when cooked from the frozen state. Juiciness and natural flavor of the roasts were not affected by the state at the start of cooking. Lamb leg and rib roasts were more tender when cooked from the thawed state.
比较了冷冻和解冻状态下的成对牛肉、猪肉和羊肉烤肉的烹饪时间、产量和适口性。所有烤肉的烹饪时间平均每磅比冷冻状态下烹饪的肉长3至22分钟。冷冻状态下烹饪时间更长。骨头多的烤肉和用炖的方式烹饪的肉块，其冷冻状态下的烹饪时间比骨头少的烤肉和用烤的方式烹饪的肉块更长。除了解冻的牛肉臀肉烤肉，其熟瘦肉产量较高外，牛肉、猪肉和羊肉各切块的熟瘦肉产量不受烹饪开始时状态的影响。总体而言，所有猪肉烤肉在冷冻状态下烹饪时，熟瘦肉产量更高。烤肉的多汁性和天然风味不受烹饪开始时状态的影响。羊腿和羊排烤肉在解冻状态下烹饪时更嫩。
