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HOSPITAL CHILL FOODSERVICE SYSTEMS: ACCEPTABILITY AND MICROBIOLOGICAL CHARACTERISTICS OF BEEF‐SOY LOAVES WHEN PROCESSED ACCORDING TO SYSTEM PROCEDURES
Author(s) -
BUNCH W. L.,
MATTHEWS M. E.,
MARTH E. H.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb01150.x
Subject(s) - food science , microwave oven , food service , chemistry , mathematics , microwave , business , computer science , telecommunications , marketing
Preparation and service of food as practiced in hospital chill food‐service systems were simulated. Beef‐soy loaves, containing 25% rehydrated textured soy crumbles and 75% ground beef, were baked to 60°C in a convection oven operating at 121 ± 8°C; stored chilled at 5 ± 3°C for 24, 48 or 72 hr; portioned; held chilled at 5 ± 1°C for 2 hr, and then heated in a microwave oven for 55 set to achieve an internal temperature of 80°C just before the products were evaluated by a consumer panel. Overall acceptability scores for the final product were almost identical, regardless of the length of chilled storage at 5 ± 3°C. Viable bacteria remained in the center of product after the loaves were heated to 60°C, stored at 5 ± 3°C for 24–72 hr, portioned, held chilled at 5 ± 1°C for 2 hr, and portions heated to 80°C.