EFFECT OF POSTCOOKING STORAGE-CONDITIONS ON SHEAR-FORCE VALUES OF BEEF STEAKS

被引：5

作者：

CROUSE, JD

KOOHMARAIE, M

机构：

[1] US. Meat Animal Research Center, ARS, USDA, Clay Center, Nebraska, 68933

来源：

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

关键词：

D O I：

10.1111/j.1365-2621.1990.tb05248.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

One hundred twenty beef rib steaks were used to determine the effects of post‐cooking storage for 2 or 4 hr at room temperature (22°C) or 4 or 24 hr at refrigerated temperature (2°C) on shear‐force values of 1.3‐cm cores. Steaks were cooked on an electric broiler to 40°C, turned over, cooked to 70°C and subjected to treatments. Neither time of storage nor temperature of storage affected appreciably shear‐force values or variation of shear‐force values within treatments. Valid shear‐force values were obtained regardless of post‐cooking storage conditions. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：858 / +

页数：1

共 10 条

[1]

Boccard R L, 1979, Meat Sci, V3, P261, DOI 10.1016/0309-1740(79)90003-2

[2]

BRATZLER LJ, 1954, 7TH P ANN REC MEAT C, P154

[3] COMPARISON OF ROASTING VERSUS BROILING ON SENSORY CHARACTERISTICS OF BEEF LONGISSIMUS STEAKS [J].