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MIXING TIMES AND TEMPERATURE ALTERATIONS DURING FLAKING OF FROZEN-TEMPERED BEEF MUSCLE FOR RESTRUCTURED STEAKS.

Author(s) : BERRY B. W., SMITH J. J.

Summary

FLAKED AND FORMED BEEF STEAKS WERE MANUFACTURED FROM CHUCK MUSCLE WHICH WAS INITIALLY FROZEN AT -34.5 DEG C. PRIOR TO FLAKING, MUSCLE WAS TEMPERED TO EITHER -2, 1 OR 4 DEG C. A FOURTH TREATMENT CONSISTED OF TEMPERING TO 4 DEG C AND THEN DECREASING THE TEMPERATURE TO 1 DEG C WITH CARBON DIOXIDE PELLETS (4 TO 1 DEG C) JUST PRIOR TO FLAKING. BEFORE STUFFING AND REFREEZING, FLAKED MUSCLE WAS MIXED FOR EITHER 4, 8 OR 16 MINUTES. A TRAINED SENSORY GROUP HAS FOUNDCONCLUSIONS WHICH ARE GIVEN.

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Details

  • Original title: MIXING TIMES AND TEMPERATURE ALTERATIONS DURING FLAKING OF FROZEN-TEMPERED BEEF MUSCLE FOR RESTRUCTURED STEAKS.
  • Record ID : 1992-2324
  • Languages: English
  • Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
  • Publication date: 1991/08/10
  • Document available for consultation in the library of the IIR headquarters only.

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