Partager

Document IIF

L'effet de la congélation et de la température de fin de cuisson sur la qualité gustative des biftecks.

The effect of freezing and end cooking temperature on the eating quality of beef steaks.

Auteurs : JAMES C., BRIGGS A., JAMES S. J.

Résumé

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.

Documents disponibles

Format PDF

Pages : 2010-1

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : The effect of freezing and end cooking temperature on the eating quality of beef steaks.
  • Identifiant de la fiche : 2010-0848
  • Langues : Anglais
  • Source : 1st IIR International Conference on Sustainability and the Cold Chain
  • Date d'édition : 29/03/2010

Liens


Voir d'autres communications du même compte rendu (82)
Voir le compte rendu de la conférence

Indexation