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The effect of freezing and end cooking temperature on the eating quality of beef steaks.
Author(s) : JAMES C., BRIGGS A., JAMES S. J.
Summary
The storage and use of frozen high quality aged beef steaks or sub-primals as the raw material in catering operations could significantly reduce waste and improve the overall economics of supplying steaks in the catering environment. However, there is an established belief that the eating quality of a previously frozen steak is not as good as that of a chilled 'fresh' steak. Investigations have been carried out to determine the effect of freezing, and the rate of freezing, on the organoleptic qualities of steak cooked to different end point temperatures. No differences were found in the texture or other organoleptic qualities of the final cooked steak between frozen and unfrozen steaks.
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Pages: 2010-1
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Details
- Original title: The effect of freezing and end cooking temperature on the eating quality of beef steaks.
- Record ID : 2010-0848
- Languages: English
- Source: 1st IIR International Conference on Sustainability and the Cold Chain
- Publication date: 2010/03/29
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Meat; Temperature; Beef; Organoleptic property; Steak; Cooked food; Frozen food; Process; Cut; Cooking; Freezing
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