Autor: |
ARGANOSA, G.C., GODBER, J.S., TANCHOTIKUL, U., McMILLIN, K.W., SHOA, K.P. |
Předmět: |
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Zdroj: |
Journal of Food Science (Wiley-Blackwell); Jul1989, Vol. 54 Issue 4, p1072-1073, 2p |
Abstrakt: |
BSTRACT Restructured beef roasts (2.5 kg) were cooked in a water bath at 70, 85, and l00°C to an internal temperature of 65°C, then stored at 4°C for 0 and 3 days. Storage increased (p ≤ 0.05) oxidation; after 3 days storage, roasts cooked at higher temperatures had higher (p ≤ 0.05) TBA values. Sensory panelists detected more (p ≤ 0.05) warmedover flavor (WOF) due to storage; however, after 3 days there was less (p ≤ 0.05) WOF in samples cooked at 70°C than in samples cooked at 85 or 100°C. Interaction (p ≤ 0.05) between cooking temperature and storage indicated oxidation proceeded more rapidly with higher cooking temperatures during refrigerated storage. Cook yield decreased as cooking temperature increased and expressible moisture was lower (p ≤ 0.05) at 100°C than at 70°C. [ABSTRACT FROM AUTHOR] |
Databáze: |
Complementary Index |
Externí odkaz: |
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