SharePHYSICAL 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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Indexing
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EFFECT OF ADDED WHEAT GLUTEN AND MIXING TIME ON...
- Author(s) : SEIDEMAN S. C.
- Date : 1982
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- Source: Journal of Food Protection - vol. 45 - n. 2
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- Date : 1981
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- Date : 2000/01
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