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THE INFLUENCE OF CURING INGREDIENTS, PACKAGING METHOD AND STORAGE ON THE BIOCHEMICAL AND SENSORY QUALITIES AND ACCEPTABILITY OF A DRIED BEEF PRODUCT 1
Author(s) -
ARGANOSA F. C.,
OCKERMAN H. W.
Publication year - 1988
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1988.tb00065.x
Subject(s) - nitrite , food science , chemistry , nitrate , vacuum packing , flavor , curing (chemistry) , bacterial growth , bacteria , organic chemistry , biology , polymer chemistry , genetics
A stable, tender, cured, dried beef product was developed using a pressure cooking and accelerated drying technique. The effects of nitrate, packaging methods and storage time on the sensory properties, residual nitrite, TBA values and microbiological counts were determined. Residual nitrite was significantly reduced in nonvacuum compared to vacuum packaged samples and was reduced by storage time but was not influenced by the addition of nitrate. TBA values were not affected by nitrate of vacuum packaging, but increased significantly with storage time. Flavor scores were slightly less desirable in vacuum packaged product and decreased with storage time. The dried beef was acceptable even at the sixth‐week storage period. Total aerobic plate counts were very low and no anaerobic bacteria was detected in any of the dried beef samples. A product produced by this technique without nitrate handled in this manner of post cooking and vacuum packaged would appear to be useful in a high ambient temperature for at least up to 6 weeks.