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COOKING OF FABRICATED BEEF
Author(s) -
OCKERMAN H. W.,
CRESPO F. LEON
Publication year - 1977
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.1365-2621.1977.tb14513.x
Subject(s) - organoleptic , foil method , food science , chemistry , materials science , composite material
Buns exerted a major influence on the organoleptic scores received by roasted fabricated beef products. The panel scores indicated that testing with buns gave higher scores with less variability than evaluating the meat only. Cooking with foil caps or cooking with foil caps and thermopins resulted in a more palatable product when evaluated with buns than cooking without caps and pins. Pins were useful if cooking speed is an important factor. Cooking to either a 54.5°C or 60°C final internal temperature produced a more palatable product when evaluated with buns than comparable cooking to 65.6°C final internal temperature. In addition, the 60°C endpoint gives added microbiological protection over that provided by the 54.5°C internal temperature.