COLOUR AND COLOUR STABILITY OF FROZEN RESTRUCTURED BEEF STEAKS: EFFECT OF SODIUM CHLORIDE, TRIPOLYPHOSPHATE, NITROGEN ATMOSPHERE, AND PROCESSING PROCEDURES.

Type of article: Article

Summary

THE STUDY INVESTIGATED THE EFFECT OF MIXING AND GRINDING, TEMPERING, ADDITION OF SODIUM CHLORIDE AND SODIUM TRIPOLYPHOSPHATE AND PROCESSING UNDER A NITROGEN ATMOSPHERE ON THE COLOUR OF RESTRUCTURED BEEF STEAKS INITIALLY AND AT 1-MONTH INTERVALS FOR 3 MONTHS OF FROZEN STORAGE. MIXING AND GRINDING AND MANUFACTURE UNDER A NITROGEN ATMOSPHERE HAD THE GREATEST DETRIMENTAL EFFECT ON THE EXTENT OF DISCOLOURATION. TEMPERING AND THE ADDITION OF SODIUM CHLORIDE WITHOUT SODIUM TRIPOLYPHOSPHATE PRODUCED THE MOST RAPID INCREASE IN RATE OF DISCOLOURATION DURING FROZEN STORAGE.

Details

Original title: COLOUR AND COLOUR STABILITY OF FROZEN RESTRUCTURED BEEF STEAKS: EFFECT OF SODIUM CHLORIDE, TRIPOLYPHOSPHATE, NITROGEN ATMOSPHERE, AND PROCESSING PROCEDURES.
Record ID : 1988-0659
Languages: English
Publication date: 1987
Source: Source: J. Food Sci.
vol. 52; n. 4; 1987.07-08; 869-875; 3 fig.; 2 tabl.; 53 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Mince; Meat; Beef; Organoleptic property; Steak; Phosphate; Colour; Freezing; Additive; Sodium chloride