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Processing, Microbial and Sensory Characteristics of Cooler and Freezer Stored Hot‐Boned Beef
Author(s) -
REAGAN J. O.,
PIRKLE S. L.,
CAMPION D. R.,
CARPENTER J. A.
Publication year - 1981
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.1365-2621.1981.tb15361.x
Subject(s) - food science , chemistry
Weiners were prepared from preblended hot‐boned (prerigor) beef raw materials stored up to 21 days at 2°C and up to 28 days at ‐10°C. The addition of salt was necessary for maintenance of desirable sausage‐making characteristics of hot‐boned beef stored at 2°C for 7 days. The addition of salt for the maintenance of desirable functional properties does not appear to be necessary, if the prerigor materials are stored at freezer temperatures (‐10°C). Flavor problems may develop in products from preblended raw materials stored at ‐10°C beyond 14 days postmortem.