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RESTRUCTURED STEAKS MANUFACTURED FROM PRE-RIGOR BEEF OF VARYING PARTICLE SIZE.

Author(s) : MARRIOTT N. G.

Type of article: Article

Summary

RESTRUCTURED STEAKS MANUFACTURED FROM MEAT FLAKES WERE MIXED WITH SODIUM CHLORIDE AND SODIUM TRIPOLYPHOSPHATE AND STORED AT 253 K (-20 DEG C) FOR 56 DAYS. THE RESULTS OF ANALYSES BY A TASTE PANEL SHOWED THAT SMALL FLAKE SIZES IMPROVE THE COLOUR, COHESIVENESS AND GENERAL ASPECT OF RESTRUCTURED STEAKS. LITTLE EFFECT IS NOTED ON THE RESEMBLANCE TO INTACT MUSCLES, COOKING LOSSES AND OVERALL QUALITY. THE DEVELOPMENT OF STEAK RANCIDITY AND COLOUR CHANGE INCREASES WITH THE STORAGE DURATION. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-220223.

Details

  • Original title: RESTRUCTURED STEAKS MANUFACTURED FROM PRE-RIGOR BEEF OF VARYING PARTICLE SIZE.
  • Record ID : 1987-1853
  • Languages: English
  • Source: J. Food Qual. - vol. 9 - n. 5
  • Publication date: 1986

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