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EFFECTS OF RIGOR STATE, SALT LEVEL AND STORAGE TIME ON CHEMICAL AND SENSORY TRAITS OF FROZEN AND FREEZE-DRIED GROUND BEEF.

Author(s) : KUO J. C., OCKERMAN H. W.

Type of article: Article

Summary

BOTH PRE-AND POST-RIGOR BEEF SEMIMEMBRANOSUS MUSCLES WERE GROUND WITH SALT (0, 2 AND 4%) AND THEN SUBDIVIDED INTO TWO TREATMENT GROUPS (FREEZING AND FREEZE-DRYING) AND EVALUATED DURING STORAGE FOR CHEMICAL AND SENSORY TRAITS. REHYDRATION RATIOS OF PRE-RIGOR FREEZE-DRIED BEEF (SALTED OR UNSALTED) WERE NOT SIGNIFICANTLY CHANGED DURING A 15-WK STORAGE PERIOD AT 298 K (25 DEG C). WITH THE ADDITION OF 2 AND 4% SALT,PRE-RIGOR FREEZE-DRIED BEEF WAS LESS SUSCEPTIBLE TO LIPID OXIDATION THAN POST-RIGOR, FREEZE-DRIED BEEF. IT WAS SUPERIOR TO POST-RIGOR, FREEZE-DRIED MEAT IN ALL SENSORY TRAITS STUDIED. PRE-RIGOR, FROZEN BEEF SAMPLES WERE SUPERIOR TO CONVENTIONAL POST-RIGOR, FROZEN MEAT IN PANEL TENDERNESS AND AEPBI O T TBA VALUES OF PRE-AND POST-RIGOR BEEF (FROZEN OR FREEZE-DRIED), IN GENERAL, INCREASED WITH INCREASED SALT LEVEL.

Details

  • Original title: EFFECTS OF RIGOR STATE, SALT LEVEL AND STORAGE TIME ON CHEMICAL AND SENSORY TRAITS OF FROZEN AND FREEZE-DRIED GROUND BEEF.
  • Record ID : 1986-0429
  • Languages: English
  • Source: Journal of Food Protection - vol. 48 - n. 2
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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