THIAMIN RETENTION AND OTHER CHARACTERISTICS OF COOKED BEEF LOIN ROASTS

被引：10

作者：

COOKSEY, K ^{[1
]}

KLEIN, BP ^{[1
]}

MCKEITH, FK ^{[1
]}

机构：

[1] UNIV ILLINOIS,DEPT ANIM SCI,MEAT SCI LAB,URBANA,IL 61801

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb05251.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Beef loin roasts were prepared by three procedures that simulated home, foodservice or commercial methods for precooking meat prior to vacuum packaging. Roasts were prepared by conventional electric (176.5°C), cook‐in‐package waterbath (70°C water), or smokehouse (ambient temperature) heating. Yield, thiamin, fat, water content, and Instron tenderness of roasts were determined. Raw roasts had higher (P<0.05) water and free water content. All cooked roasts were significantly lower in thiamin content (dry, fat free basis) and thiamin retention (true and dry, fat free basis) than raw roasts (P<0.05). No differences were observed between cooking procedures evaluated (P>0.05), suggesting that most heat processing treatments used for precooking packaged meat result in similar quality products. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：863 / 864

页数：2

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