ShareEffects of heat treatment on warmed-over flavour in ground beef during aerobic chill storage.
Author(s) : MIELCHE M. M., BERTELSEN G.
Type of article: Article
Summary
Effects of final cooking temperature (60, 70 or 80 deg C), heating rate and storage time at 3 deg C (0 to 4 days) on the test results for thiobarbituric acid and sensory analysis are described with a mathematical model.
Details
- Original title: Effects of heat treatment on warmed-over flavour in ground beef during aerobic chill storage.
- Record ID : 1994-2996
- Languages: English
- Source: Z. Lebensm.-Unters. -Forsch. - vol. 197 - n. 1
- Publication date: 1993
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Mince; Meat; Beef; Organoleptic property; Flavour; Cold storage; Cooking
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- Author(s) : LYNCH N. M.
- Date : 1986
- Languages : English
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- Author(s) : LYNCH N. M.
- Date : 1986
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SENSORY ANALYSIS OF WARMED-OVER FLAVOUR IN MEAT.
- Author(s) : LOVE J.
- Date : 1988
- Languages : English
- Source: J. Food Technol. - vol. 42 - n. 6
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- Date : 1993/05
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 30 - n. 3
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Fat level and freezing temperature affect senso...
- Author(s) : BERRY B. W.
- Date : 1993/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 58 - n. 1
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