ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
The effect of processing variables on the texture of cooked, freeze-dried, beef top round has been studied. Treatments included “tenderstretch” hanging, aging, cooking temperature and time, infusion with salt solutions and use of antioxidants. Texture of meat was improved by “tenderstretch” hanging and rehydration in papain, while there was a large increase in texturometer hardness on high temperature storage. Increasing cooking temperatures resulted in increased hardness up to 75°C, but at 85°C and above decreases occurred. Cooking for 4 hr as compared to 2 hr had no effect at cooking temperatures below 75°C but at 85°C caused a decrease in hardness. Cooking temperature and time did not affect the storage properties of freeze-dried beef, but coming, infusion with sodium and potassium chlorides and aging all reduced the hardness increase caused by high temperature storage.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb00716_41_4.x
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