RESEARCH NOTE PROPERTIES OF RESTRUCTURED-PRECOOKED BEEF ROASTS

Autor:	R. N. Terrell, K. S. Rhee, T. R. Dutson, G. W. Shults, J. C. Smith
Rok vydání:	1985
Předmět:	chemistry.chemical_compound chemistry Lipid oxidation Weight loss Thiobarbituric acid medicine Food science Palatability medicine.symptom Safety Risk Reliability and Quality Proximate composition Food Science
Zdroj:	Journal of Food Quality. 8:131-137
ISSN:	1745-4557 0146-9428
Popis:	Three types of restructured roasts were made from beef rounds, with or without antioxidants: (1) roasts made with top and bottom round pieces weighing 0.343-0.680 kg; (2) roasts made with top and bottom round pieces weighing 0.113-0.343 kg; and (3) roasts made with knuckles and gracilis muscles of rounds that were ground through a 3-hole kidney-shaped plate. All roasts were precooked, stored at -17°C for 10-14 days, and then reheated. Total weight loss (precooking loss + reheating loss), proximate composition and thiobarbituric acid values for lipid oxidation were not different (P>0.05) among the three types of roasts. Juiciness and overall palatability scores were higher (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c20b5487bf96c544aa8ce68e56eb028f https://doi.org/10.1111/j.1745-4557.1985.tb00839.x Zobrazit plný text záznamu