Processing, Microbial and Sensory Characteristics of Cooler and Freezer Stored Hot-Boned Beef
REAGAN, J. O. ; PIRKLE, S. L. ; CAMPION, D. R. ; CARPENTER, J. A.
Oxford, UK : Blackwell Publishing Ltd
Published 1981
Oxford, UK : Blackwell Publishing Ltd
Published 1981
| ISSN: |
1750-3841
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|---|---|
| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
Weiners were prepared from preblended hot-boned (prerigor) beef raw materials stored up to 21 days at 2°C and up to 28 days at -10°C. The addition of salt was necessary for maintenance of desirable sausage-making characteristics of hot-boned beef stored at 2°C for 7 days. The addition of salt for the maintenance of desirable functional properties does not appear to be necessary, if the prerigor materials are stored at freezer temperatures (-10°C). Flavor problems may develop in products from preblended raw materials stored at -10°C beyond 14 days postmortem.
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| Type of Medium: |
Electronic Resource
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| URL: |