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CHANGES IN BEEF ROAST WEIGHT AS A RESULT OF FREEZING RATE, FROZEN STORAGE TEMPERATURE AND TIME, THAWING, AND COOKING.

Author(s) : BERRY B. W., LEDDY K. F.

Summary

USDA CHOICE TOP ROUND ROASTS WERE SUBJECTED TO 1 OF 4 FREEZING RATES: 255 K (-18 DEG C) IN 24, 48, 72 OR 96 HOURS. FROZEN ROASTS WERE PLACED INTO STORAGE AT 1 OF 3 TEMPERATURES: 266, 255 OR 250 K (-7, -18 OR -23 DEG C) FOR 6, 9, AND 12 MONTHS. CHANGES IN WEIGHT WERE DETERMINED AS A RESULT OF FREEZING, STORAGE, THAWING, AND COOKING. FREEZING RATE DID NOT SIGNIFICANTLY AFFECT WEIGHT LOSS. STORAGE AND THAW LOSSES WERE HIGHER FOR ROASTS STORED AT 266 K THAN AT 255 OR 250 K. ROASTS COOKED FOLLOWING FROZEN STORAGE SUSTAINED LOWER DRIP LOSSES THAN ROASTS COOKED IMMEDIATELY AFTER FREEZING.

Details

  • Original title: CHANGES IN BEEF ROAST WEIGHT AS A RESULT OF FREEZING RATE, FROZEN STORAGE TEMPERATURE AND TIME, THAWING, AND COOKING.
  • Record ID : 1990-1116
  • Languages: English
  • Publication date: 1989
  • Source: Source: ASHRAE Trans.
    vol. 95; n. 1; 153-157; 1 fig.; 7 tabl.; 16 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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