PALATABILITY AND STORAGE CHARACTERISTICS OF PRECOOKED BEEF ROASTS.

Type of article: Article

Summary

THE PALATABILITY AND STORAGE CHARACTERISTICS OF FRESH, FROZEN AND PRECOOKED BEEF CHUCK ROASTS PREPARED USING ADDED PHOSPHATE-SALT AND VACUUM COOKING BAGS WERE EVALUATED. PALATABILITY ATTRIBUTES (TENDERNESS, JUICINESS, BEEF FLAVOUR INTENSITY, AND OFF-FLAVOURINTENSITY) OF PRECOOKED ROASTS PREPARED IN VACUUM COOKING BAGS WITH PHOSPHATE-SALT WERE AS GOOD OR BETTER THAN FRESHLY COOKED ROASTS. PRECOOKED ROASTS IN VACUUM COOKING BAGS HAD THE LOWEST TOTAL BACTERIAL COUNTS AFTER STORAGE FOR 14 AND 28 DAYS. A PALATABLE PRECOOKED ROAST BEEF PRODUCT WAS DEVELOPED THAT CAN BE STORED FOR 28 DAYS AT 277 K (4 DEG C).

Details

Original title: PALATABILITY AND STORAGE CHARACTERISTICS OF PRECOOKED BEEF ROASTS.
Record ID : 1989-2318
Languages: English
Publication date: 1989
Source: Source: J. Food Sci.
vol. 54; n. 1; 1989.01-02; 3-6; 2 fig.; 5 tabl.; 23 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: Roast; Microbiology; Vacuum; Meat; Chilling; Beef; Organoleptic property; Phosphate; Packaging; Cooking; Freezing