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PHYSICAL AND SENSORY PROPERTIES OF RESTRUCTURED BEEF STEAKS FORMULATED WITH VARIOUS FLAKE SIZES AND MIXING TIMES.

Author(s) : DURLAND P. R.

Type of article: Article

Summary

RESTRUCTURED COW BEEF STEAKS WERE MADE USING SIX DIFFERENT FLAKE SIZE FORMULATIONS. EACH FORMULATION MIXED FOR 0, 5, 10 OR 15 MIN, PRESSED INTO , FROZEN AND CUT INTO STEAKS. STEAKS WERE EVALUATED FOR PHYSICAL APPEARANCE, FAT AND MOISTURE CONTENT, COOKING PROPERTIES, TEXTURE AND SENSORY ATTRIBUTES. A MIXING TIME OF 5 MIN RESULTED IN HIGHER SCORES FOR JUICINESS AND TENDERNESS. MIXING TIME HAD NO SIGNIFICANT EFFECT ON COOKING LOSSES OR BINDING STRENGTH.

Details

  • Original title: PHYSICAL AND SENSORY PROPERTIES OF RESTRUCTURED BEEF STEAKS FORMULATED WITH VARIOUS FLAKE SIZES AND MIXING TIMES.
  • Record ID : 1983-0164
  • Languages: English
  • Source: Journal of Food Protection - vol. 45 - n. 2
  • Publication date: 1982/02
  • Document available for consultation in the library of the IIR headquarters only.

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