ShareAGING OF FROZEN PARTS OF BEEF.
Author(s) : COHEN T.
Type of article: Article
Summary
DUE TO RELIGIOUS REGULATIONS, THE BEEF IMPORTED INTO ISRAEL IS FROZEN SOON AFTER BONING. IN A SEARCH FOR A METHOD FOR OPTIMAL AGING AFTER THAWING, 8 DIFFERENT AGING EXPERIMENTS WERE CONDUCTED, FROM 0-12 DAYS. COOKING LOSS AND MYOFIBRIL FRAGMENTATION INDEX WERE FOUND TO BE MORE AFFECTED BY THE FREEZING PRECEDING AGING. SENSORY EVALUATION OF TENDERNESS INDICATED A SIGNIFICANT IMPROVEMENT IN MEAT TENDERNESS AFTER 1 DAYOF AGING AND FURTHER GRADUAL IMPROVEMENT UP TO 7 DAYS.
Details
- Original title: AGING OF FROZEN PARTS OF BEEF.
- Record ID : 1985-1121
- Languages: English
- Publication date: 1984
- Source: Source: J. Food Sci.
vol. 49; n. 4; 1984.07-08; 1174-1177; 2 fig.; 3 tabl.; 23 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Meat; Beef; Ageing (meat); Organoleptic property; Israel; Freezing
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