Share

PROCESSING, MICROBIAL AND SENSORY CHARACTERISTICS OF COOLER AND FREEZER STORED HOT-BONED BEEF.

Author(s) : REAGAN J. O.

Type of article: Article

Summary

WIENERS WERE PREPARED FROM PREBLENDED HOT-BONED (PRERIGOR) BEEF RAW MATERIALS STORED UP TO 21 DAYS AT 2 deg C AND UP TO 28 DAYS AT -10 deg C. THE ADDITION OF SALT WAS NECESSARY FOR MAINTENANCE OF DESIRABLE SAUSAGE-MAKING CHARACTERISTICS OF HOT-BONED BEEF STORED AT 2 deg C FOR 7 DAYS. THE ADDITION OF SALT FOR THE MAINTENANCE OF DESIRABLE FUNCTIONAL PROPERTIES DOES NOT APPEAR TO BE NECESSARY, IF THE PRERIGOR MATERIALS ARE STORED AT FREEZER TEMPERATURES (-10 deg C). FLAVOR PROBLEMS MAY DEVELOP IN PRODUCTS FROM PREBLENDED RAW MATERIALS STORED AT 263 K BEYOND 14 DAYS POSTMORTEM.

Details

  • Original title: PROCESSING, MICROBIAL AND SENSORY CHARACTERISTICS OF COOLER AND FREEZER STORED HOT-BONED BEEF.
  • Record ID : 1982-0139
  • Languages: English
  • Publication date: 1981
  • Source: Source: J. Food Sci.
    vol. 46; n. 3; 838-841; 849; 2 fig.; 5 tabl.; 8 ref.

Indexing