ShareRESTRUCTURED BEEF STEAKS FROM HOT-BONED AND COLD-BONED CARCASSES.
Author(s) : HUFFMAN D. L.
Type of article: Article
Summary
RESTRUCTURED STEAKS WERE MANUFACTURED FROM PAIRED HOT-BONED (HB) AND CONVENTIONALLY CHILLED BEEF (CB) ROUNDS. SALT (0.75%) WAS ADDED TO HALF OF EACH HB AND CB TREATMENT DURING MIXING. PANELISTS IN TRIANGLE TESTS DETECTED A DIFFERENCE BETWEEN SALTED AND UNSALTED RESTRUCTURED STEAKS. THEY RATED SALTED SAMPLES HIGHER FOR FLAVOR, TEXTURE, ACCEPTABILITY AND COOKING LOSS, BUT LOWER FOR DISCOLORATION.
Details
- Original title: RESTRUCTURED BEEF STEAKS FROM HOT-BONED AND COLD-BONED CARCASSES.
- Record ID : 1984-2333
- Languages: English
- Publication date: 1984
- Source: Source: J. Food Sci.
vol. 49; n. 1; 1984.01-02; 164-167; 5 tabl.; 13 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Cold boning; Mince; Meat; Chilling; Beef; Organoleptic property; Steak; Hot boning
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