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Optimum time for using chilled beef in gelled products.

Author(s) : FAROUK M. M., WIELICZKO K. J.

Type of article: Article

Summary

The functional properties of beef semitendinosus muscle stored at -1 °C for 4 weeks were determined. Total protein and myofibrillar protein solubilities and malondialdehyde (MDA) content increased with time up to week 3, and then started to decline. Sarcoplasmic protein solubility decreased with time throughout the storage period. Cooked batter gel stress, strain, yield, and emulsion stability increased with time for 3 weeks and then declined on the fourth. Meat stored chilled for 2 to 3 weeks had the best gelling ability and thus potentially would provide the best raw material for gelled products.

Details

  • Original title: Optimum time for using chilled beef in gelled products.
  • Record ID : 2004-1257
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 68 - n. 1
  • Publication date: 2003/01
  • Document available for consultation in the library of the IIR headquarters only.

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