Fabricated Beef Product: Effect of Handling Conditions on Microbiological, Chemical, and Sensory Properties

Autor: R.A. Carter, V. R. Cahill, Herbert W. Ockerman, N. A. Parrett, R. F. Plimpton
Rok vydání: 1992
Předmět:
Zdroj: Journal of Food Science. 57:841-844
ISSN: 1750-3841
0022-1147
DOI: 10.1111/j.1365-2621.1992.tb14306.x
Popis: Total microbial count was not adversely affected by lowering the holding temperature of fabricated beef roast from 60 o C to 54 o C or by 12 hr holding time. If a reduction in holding temperature is anticipated, then initial roast contamination and sanitation of the food facility are of critical importance. A stabilizing period of 20 min at room temperature (∼23 o C) did not decrease yield, but caused a slight lowering of sensory scores. Tenderness was more acceptable in product held at 54 o C compared to 60 o C. In general, all sensory evaluation ratings were slightly lower with increased holding time
Databáze: OpenAIRE
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