Heating and Texture Profiles of Packaged Pasteurized Beef Loin Steaks from Precooked Roasts
作者:
K. COOKSEY,
B.P. KLEIN,
F.K. McKElTH,
期刊:
Journal of Food Science
(WILEY Available online 1993)
卷期:
Volume 58,
issue 1
页码: 5-8
ISSN:0022-1147
年代: 1993
DOI:10.1111/j.1365-2621.1993.tb03200.x
出版商: Blackwell Publishing Ltd
关键词: beef;loin;texture;heating profile
数据来源: WILEY
摘要:
ABSTRACTPrecooked beef loin steaks obtained from waterbath cooked roasts, were oasteurized usinge three different temoeratures (65° 85° and 100°C) and rimoved after reaching internal temperatures of 60°, 70° and 80°C. Temperatures of the steaks were monitored at three locations during heating and cooling. Steaks heated to internal temperatures close to the cooking water temperatures had the least differences in temperature between layers. Total cooking losses increased (P<0.05) as internal endpoint temperatures and pasteurization water temperature increased. Texture profiles of steaks cut from precooked roasts were similar to pasteurized s
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