SHROUDING, SPRAY-CHILLING AND VACUUM-PACKAGED AGING EFFECTS ON PROCESSING AND EATING QUALITY ATTRIBUTES OF BEEF.

Type of article: Article

Summary

SIXTEEN BEEF SIDES WERE SHROUDED OR UNSHROUDED AND THEN CHILLED USING A CONVENTIONAL AIR OR A WATER SPRAY-CHILLING SYSTEM. AFTER CHILLING, THE SEMITENDINOSUS MUSCLE WAS EXCISED FROM EACH SIDE, CUT INTO 4 ROASTS, VACUUM-PACKAGED AND AGED FOR 3, 10, 24, OR 38 DAYS. SPRAY-CHILLING OF SHROUDED AND UN-SHROUDED SIDES WAS MORE EFFECTIVE THAN AIR CHILLING IN LOWERING MUSCLE TEMPERATURE AFTER COOLING 8 HOURS. MEAT TENDERNESS AND JUICINESS WERE UNAFFECTED BY SHROUDING AND CHILLING METHODS ; HOWEVER, ROASTS AGED 24 AND 38 DAYS WERE MORE TENDER THAN THOSE AGED 3 DAYS.

Details

Original title: SHROUDING, SPRAY-CHILLING AND VACUUM-PACKAGED AGING EFFECTS ON PROCESSING AND EATING QUALITY ATTRIBUTES OF BEEF.
Record ID : 1991-2176
Languages: English
Source: Ital. J. Food Sci. - vol. 55 - n. 5
Publication date: 1990
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Meat and meat products
Keywords: Spray; Roast; Vacuum; Meat; Chilling; Beef; Ageing (meat); Organoleptic property; Packaging