It’s barbecue season around the SciShow office, which means applying our knowledge of science to this delicious outdoor past-time.
Hosted by: Stefan Chin
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Sources:
Cutting across the grain
https://www.hindawi.com/journals/tswj/2016/3182746/
https://www.sciencedirect.com/science/article/abs/pii/S0309174002002425
https://meatscience.org/publications-resources/printed-publications/sensory-and-tenderness-evaluation-guidelines
https://www.ars.usda.gov/ARSUserFiles/30400510/protocols/Warner-BratzlerShearForceProtocol.pdf
https://www.seriouseats.com/2010/03/why-should-you-cut-meat-steak-against-the-grain.html
https://meat.tamu.edu/research/shear-force-standards/
Stalling
https://bbq.tamu.edu/2013/02/07/brisket-stall-demonstrated-during-camp-brisket/
https://agrilifecdn.tamu.edu/bbq/files/2013/02/Wrapped-versus-Unwrapped.pdf
https://genuineideas.com/ArticlesIndex/stallbbq.html
https://www.tandfonline.com/doi/pdf/10.1080/10942910903207728
https://academic.oup.com/ps/article/78/5/785/1558867
Marinades
https://academic.oup.com/japr/article/16/1/113/818686
https://www.sciencedirect.com/science/article/abs/pii/S0309174010000926
Low n’ slow
https://onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12243
https://www.scienceofcooking.com/meat/slow_cooking1.htm
https://www.researchgate.net/profile/Eva_Tornberg/publication/51781900_Effects_of_heat_on_meat_proteins_-_Implication_on_structure_and_quality_of_meat_products/links/59df24ceaca27247d7aa82e0/Effects-of-heat-on-meat-proteins-Implication-on-structure-and-quality-of-meat-products.pdf?origin=publication_detail
http://wtf.tw/ref/mcgee.pdf
https://www.sciencedirect.com/science/article/abs/pii/S0309174005000355
Resting meat
https://www.sciencedirect.com/science/article/abs/pii/S0309174099000868
https://www.seriouseats.com/2009/12/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling.html
http://www.virtualweberbullet.com/meatrest.html
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