Dahl C A, Matthews M E
J Am Diet Assoc. 1979 Jul;75(1):34-6.
Hospital cook/chill foodservice systems are characterized by two heat processes: Intial cooking and microwave heating for service. End temperature (ET) of initial cooking for beef loaf in actual and in simulated cook/chill systems has been reported to vary from 123 degrees F. (51 degrees C.) to 170 degrees F. (77 degrees C.). After preparation, beef loaf (5 kg.) was initially uncooked or initially cooked to ETs of 113 degrees, 140 degrees, 167 degrees, or 194 degrees F. (45 degrees, 60 degrees, 75 degrees, or 90 degrees C.), stored chilled (24 hr. at 42 degrees F. [6 degrees C]), and portions (100 gm.) were microwave heated to 165 degrees F. (74 degrees C.) or above. Multiple comparison t-test on data for yield and for moisture content of beef loaf indicated that increasing the ET of initial cooking significantly (P of less than or equal to 0.01) decreased yield and moisture content of beef loaf after initial cooking and after microwave heating for service.
医院烹饪/冷藏食品服务系统具有两个加热过程：初始烹饪和用于服务的微波加热。据报道，在实际和模拟的烹饪/冷藏系统中，牛肉糕初始烹饪的最终温度（ET）在123华氏度（51摄氏度）至170华氏度（77摄氏度）之间变化。制备后，牛肉糕（5千克）最初未烹饪或初始烹饪至113华氏度、140华氏度、167华氏度或194华氏度（45摄氏度、60摄氏度、75摄氏度或90摄氏度）的最终温度，冷藏储存（在42华氏度[6摄氏度]下24小时），然后将部分（100克）微波加热至165华氏度（74摄氏度）或更高。对牛肉糕产量和水分含量数据进行的多重比较t检验表明，提高初始烹饪的最终温度显著（P小于或等于0.01）降低了初始烹饪后以及微波加热用于服务后的牛肉糕产量和水分含量。
