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Digitale Medien

A RESEARCH NOTE SURFACE ROUGHENING OF PRECOOKED, CURED BEEF ROUND MUSCLES REDUCES IRIDESCENCE (2002)

LAWRENCE, T.E. ; HUNT, M.C. ; KROPF, D.H.

Oxford, UK : Blackwell Publishing Ltd

Journal of muscle foods 13 (2002), S. 0

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Details

ISSN: 1745-4573

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Surface roughening during slicing of precooked cured beef Biceps femoris, Semimembranosus, and Semitendinosus roasts was evaluated for its effects on intensity of iridescence and percentage of iridescent area. Using a textured slicing blade surface decreased (P 〈 0.05) iridescent intensity and the area of iridescence compared to the control (smooth slicing surface). Iridescence intensity and percentage of iridescent area was greatest (P 〈 0.05) in the Semitendinosus muscle, followed by Semimembranosus and Biceps femoris. Use of a meat-slicing blade with a textured face could reduce the intensity and area of iridescence in sliced meat products.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1745-4573.2002.tb00321.x

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