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PALATABILITY OF CHILLED AND FROZEN BEEF STEAKS.

Author(s) : WHEELER T. L.

Type of article: Article

Summary

THE EFFECTS OF VARIOUS FACTORS ON PALATABILITY AND COOKING CHARACTERISTICS OF BEEF TOP LOIN (TL) AND CENTER-CUT, TOP SIRLOIN (TS) STEAKS WERE DETERMINED. THESE FACTORS INCLUDED DEGREE OF MARBLING, STORAGE SYSTEM (CHILLED WITH 13 OR 20 DAYS POSTMORTEM AGING OR FROZEN WITH 7 OR 14 DAYS POSTMORTEM AGING) AND BLADE TENDERIZATION (ONCE OR TWICE). MARBLING DEGREE HAD NO EFFECT ON SENSORY OR COOKING CHARACTERISTICS OF EITHER STEAK. STORING TL STEAKS FROZEN RATHER THAN CHILLED ADVERSELY AFFECTED FLAVOUR INTENSITY AND COOKING LOSSS PALATABILITY OF TS STEAKS WAS MUCH LOWER THAN FOR TL STEAKS.

Details

  • Original title: PALATABILITY OF CHILLED AND FROZEN BEEF STEAKS.
  • Record ID : 1991-1216
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 55 - n. 2
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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