Open AccessThe Effect of Process Parameters on Stewed Beef
Author(s) -
Xuexun Cheng,
Qiaoyu Liu,
Haiguang Chen,
Min Hao,
Juxian Wu,
Xingxie Luo
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/692/3/032089
Subject(s) - chemistry , food science , texture (cosmology) , nitrogen , chromatography , organic chemistry , computer science , artificial intelligence , image (mathematics)
To explore the application of stewing technique on the qualities and yields of stewed beef, the effect of process parameters, including solid-liquid ratio, time and temperature on the contents of major compounds, sensory ratings, color, PTA textural attributes and products yields were analyzed. The higher qualities was obtained when beef was stewed at 95°C, 150 min with solid-liquid ration 1:2.0, including high content of amino nitrogen and water-soluble protein, medium content of Nacl, high assessment about color and PTA texture, as well as the best sense.