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Boning and Storage Temperature Effects on the Attributes of Soft Jerky and Frozen Cooked Free‐flow Mince
Author(s) -
Farouk M. M.,
Swan J. E.
Publication year - 1999
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.1365-2621.1999.tb15064.x
Subject(s) - food science , chemistry , flow (mathematics) , sensory analysis , free flow , mathematics , physics , geometry , mechanics
Hot or cold boning and frozen or chilled storage of beef for 1 mo had no effect on sensory panel acceptability of soft beef jerky (easier to chew than traditional jerky) processed using a two step drying method and a frozen cooked free‐flow mince (ground beef) made from the beef. For jerky, panel scores for texture and overall acceptability decreased with increased peak force and softness scores increased with increased final yield. Sensory panelists disliked the greyish‐brown color of the cooked free‐flow mince. The most acceptable free‐flow mince was produced by cooking Alogs@ to 73°C, then mincing at –6°C. The degree of freeflowness and the amount of fines tended to increase with decreasing mincing temperature.