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EFFECTS OF COOKING, FREEZING, AND FROZEN STORAGE ON THE FATTY ACID PATTERN OF GROUND BEEF.

Author(s) : RAMAMURTI K.

Type of article: Article

Summary

RELATIONSHIPS BETWEEN SENSORY ATTRIBUTES OF COOKED GROUND BEEF AND THE FATTY ACIDS IN RAW ANDCOOKED MEAT WERE INVESTIGATED. COOKING DECREASED SATURATED FATTY ACIDS IN FRESH AND FROZEN-STORED GROUND BEEF. STORAGE TIME (1-12 MONTHS) AFFECTED THE FATTY ACID COMPOSITION MORE THAN DID STORAGE TEMPERATURE: 263.8 OR 250.7 K (-9.2 OR -22.3 DEG C). THE FLAVOUR, JUICINESS AND TEXTURE ARE RELATED MODERATELY TO THE FATTY ACID COMPOSITION OF THE COOKED MEAT, BUT POORLY TO THE FATTY ACID COMPOSITION OF RAW MEAT.

Details

  • Original title: EFFECTS OF COOKING, FREEZING, AND FROZEN STORAGE ON THE FATTY ACID PATTERN OF GROUND BEEF.
  • Record ID : 1987-1854
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 19 - n. 6
  • Publication date: 1986

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