PALATABILITY OF CHILLED AND FROZEN BEEF STEAKS

被引：41
|
作者：
WHEELER, TL
MILLER, RK
SAVELL, JW
CROSS, HR
机构：
[1] The Meats & Muscle Biology Section, Dept of Animal Science, Texas Agricultural Experiment Station, Texas A&M Univ, College Station, Texas, 77843, Texas Agricultural Experiment Station, College Station
来源：
JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 02期
关键词：
D O I：
10.1111/j.1365-2621.1990.tb06748.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of a split, split plot design, with marbling degree within USDA Choice quality grade as the whole plot, and storage system (chilled with 13 or 20 days postmortem aging or frozen with 7 or 14 days postmortem aging) and blade tenderization (once or twice) as the split plots on palatability and cooking characteristics of beef top loin (TL) and center‐cut, top sirloin (TS) steaks were determined. Marbling degree within the Choice quality grade had no effect on sensory or cooking characteristics of either steak. Storing TL steaks frozen rather than chilled adversely affected flavor intensity and cooking losses. Palatability of TS steaks was much lower than for TL steaks. These data will provide the foodservice industry with more specific guidelines for product processing specifications. Copyright © 1990, Wiley Blackwell. All rights reserved
引用
收藏
页码：301 / 304
页数：4
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