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TECHNOLOGICAL SELECTION AND ORGANOLEPTIC PROPERTIES OF GROUND MEAT.

CHOIX TECHNOLOGIQUES ET QUALITES ORGANOLEPTIQUES DES VIANDES HACHEES.

Author(s) : NICOD-CRESSIER H.

Type of article: Article

Summary

COMPARISON OF THE ORGANOLEPTIC PROPERTIES OF VARIOUS CATEGORIES OF GROUND STEAKS FROZEN SLOWLY WITH MECHANICAL REFRIGERATION OR QUICKLY WITH LIQUID NITROGEN, AFTER PROCESSING BY A CUTTER OR A GRINDER, WITH OR WITHOUT MIXING, WITH VARIOUS FORMING MACHINES, AND DEGREES OF COMPRESSING. THE SENSORY ANALYSIS RESULTS ARE IN FAVOUR OF JUICY GROUND STEAK, WITH MEDIUM GRINDING, WITH HIGH JUICE CONTENT (THE CUTTER IS PREFERABLE TO THE GRINDER), WITH A RELATIVELY HIGH COMPRESSION RATIO, BUT WITH NO SPECIAL PREFERENCE FOR QUICKLY OR SLOWLY FROZEN MEAT. G.G.

Details

  • Original title: CHOIX TECHNOLOGIQUES ET QUALITES ORGANOLEPTIQUES DES VIANDES HACHEES.
  • Record ID : 1983-1015
  • Languages: French
  • Source: Filière Viande - n. 47
  • Publication date: 1982/07
  • Document available for consultation in the library of the IIR headquarters only.

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