INFLUENCE OF STORAGE TIMES AFTER COOKING ON WARNER-BRATZLER SHEAR VALUES OF BEEF ROASTS.

Author(s) : WILLIAMS J. C., FIELD R. A., RILEY M. L.

Type of article: Article

Summary

ROASTS WERE COOKED TO AN INTERNAL TEMPERATURE OF 344 K (71 DEG C), THEN WRAPPED IN ALUMINIUM FOIL AND CHILLED 277 K (4 DEG C) FOR 2, 24, 48, 72 OR 168 HR PRIOR TO SHEAR ANALYSIS. NO DIFFERENCES IN SHEAR VALUES BY LENGTH OF CHILL AFTER COOKING EXISTED FOR BICEPS FEMORIS ROASTS. ROASTS CHILLED FOR 24, 48, 72 OR 168 HR HAD SIMILAR SHEAR VALUES. CORES TAKEN FROM THE MEDIAL PORTION OF THE LONGISSIMUS ROASTS HAD LOWER SHEAR VALUES THAN CORES TAKEN FROM THE CENTRAL OR LATERAL PORTIONS. LONGISSIMUS ROASTS WERE ALWAYS MORE TENDER THAN ROASTS FROM THE BICEPS FEMORIS MUSCLE AND THEY WERE LESS VARIABLE IN TENDERNESS.

Details

Original title: INFLUENCE OF STORAGE TIMES AFTER COOKING ON WARNER-BRATZLER SHEAR VALUES OF BEEF ROASTS.
Record ID : 1983-2190
Languages: English
Publication date: 1983
Source: Source: J. Food Sci.
vol. 48; n. 1; 1983.01-02; 309-310; 312; 2 tabl.; 33 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: Tenderness; Roast; Meat; Chilling; Beef; Aluminium; Organoleptic property; Packaging; Cooking