ASEPTIC PROCESSING OF BEEF PARTICULATES - FLAVOR DEVELOPMENT STABILITY AND TEXTURE

被引:20
作者
LARICK, DK
TURNER, BE
机构
[1] Dept of Food Science, North Carolina State Univ, Raleigh, North Carolina, 27695-7624
关键词
ASEPTIC PROCESSING; BEEF; FLAVOR; TEXTURE;
D O I
10.1111/j.1365-2621.1992.tb11258.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
A laboratory thermal processing unit and reactor cell were adapted to aseptically process browned and unbrowned cubes from Choice an Utility Grade beef. Processing parameters of heating medium flow rate, time and temperature were established. Processed product was analyzed for changes in flavor and texture on day 0 and after 30 days refrigerated storage. Because sterility of each sample was not verified, sensory evaluation was only performed at day 0. Pre-browning improved flavor quality and did not reduce tenderness or yield. Low quality beef could be effectively utilized with proper processing parameters. Lipid oxidation and loss of sulfur compounds during storage were limiting factors in aseptically processing beef particulates.
引用
收藏
页码:1046 / 1050
页数:5
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