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EVALUATION OF PRERIGOR FREEZE-DRIED BEEF IN THE MANUFACTURE OF DRY FERMENTED SAUSAGE.

Author(s) : ABUGROUN H. A.

Type of article: Article

Summary

SEVERAL CHEMICAL AND PHYSICAL VARIABLES WERE MEASURED ON DRY FERMENTED SAUSAGES PREPARED USING (1) PRERIGOR SALTED, FREEZE-DRIED, (2) PRERIGOR UNSALTED, FREEZE-DRIED, (3) POSTRIGOR SALTED, FREEZE-DRIED, AND (4) POSTRIGOR FROZEN BEEF AS INGREDIENTS. RESULTS SHOWED THAT FAT AND MOISTURE CONTENT, TOTAL SHRINKAGE, INSTRON FIRMNESS AND PANEL SCORES FOR JUICINESS, TEXTURE, AND FLAVOUR WERE NOT AFFECTED TO A LARGE DEGREE BY TREATMENT OR RIGOR STATE OF THE BEEF INGREDIENT. GENERALLY, FREEZEDRIED BEEF WAS FOUND TO BE EQUAL TO CONVENTIONAL BEEF FOR DRY SAUSAGE PRODUCTION REGARDLESS OF WHEN THE FREEZE-DRIED BEEF WAS SALTED.

Details

  • Original title: EVALUATION OF PRERIGOR FREEZE-DRIED BEEF IN THE MANUFACTURE OF DRY FERMENTED SAUSAGE.
  • Record ID : 1982-1083
  • Languages: English
  • Publication date: 1981
  • Source: Source: J. Food Sci.
    vol. 46; n. 4; 1280-1281; 3 tabl.; 8 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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