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Effects of Nonvacuum, Vacuum and Nitrogen Back‐Flush Tumbling on Various Characteristics of Restructured Cured Beef
Author(s) -
GHAVIMI BAHMAN,
ROGERS R. W.,
ALTHEN T. G.,
AMMERMAN G. R.
Publication year - 1986
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.1365-2621.1986.tb13074.x
Subject(s) - chemistry , atmosphere (unit) , nitrogen , food science , physics , organic chemistry , meteorology
Nonvacuum (NV), vacuum (V) or nitrogen back flush (NB) processing conditions during intermittent tumbling (10 min/hr) were compared for effects on the characteristics of restructured cured beef. Meat in a NV atmosphere exhibited higher (P<0.05) cooked yields than either V or NB; also V‐tumbled meat had higher yields than the NB atmosphere (P<0.05). Meat tumbled in a NB atmosphere had higher (P<0.05) protein extraction values than meat treated in either V or NV. In summary, meat tumbled at any of the three atmospheres was satisfactory.