EFFECTS OF ELECTRICAL STIMULATION AND HOT BONING ON COLOUR STABILITY OF AEROBIC AND VACUUM PACKAGED RESTRUCTURED BEEF STEAKS.

Type of article: Article

Summary

COLOUR STABILITY OF RESTRUCTURED BEEF STEAKS PROCESSED FROM BEEF BONED 4 HR POSTMORTEM (HB) AND 96 HR POSTMORTEM WAS DETERMINED USING A HUNTER COLOUR DIFFERENCE METER AND A SEMI-TRAINED COLOUR EVALUATION PANEL. STEAKS WERE FORMULATED USING GROUND TENDERIZED (2.5 CM) RESTRUCTURABLE MEAT (75% OF FORMULATION), SALTED PREBLENDED MEAT (3% SODIUM CHLORIDE + 0.267% BUTYLHYDROXYANISOL, 25% OF FORMULATION) AND ENOUGH GROUND FAT TO FORM STEAKS OF 10% FAT. STEAKS WERE AEROBICALLY WRAPPED AND VACUUM PACKAGED. HUNTER L, A, B, A/B VALUES AND COLOUR PANEL SCORES DURING A 7-DAY RETAIL DISPLAY REVEALED THAT HB STEAKS HAD SUPERIOR COLOUR STABILITY.

Details

Original title: EFFECTS OF ELECTRICAL STIMULATION AND HOT BONING ON COLOUR STABILITY OF AEROBIC AND VACUUM PACKAGED RESTRUCTURED BEEF STEAKS.
Record ID : 1986-2343
Languages: English
Publication date: 1986
Source: Source: J. Food Sci.
vol. 51; n. 2; 1986.03-04; 268-272; 2 fig.; 5 tabl.; 22 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Meat and meat products
Keywords: Mince; Vacuum; Meat; Beef; Organoleptic property; Electrical stimulation; Steak; Shop; Packaging; Hot boning; Colour