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EFFECT OF MODE OF REHYDRATION ON TEXTURAL PARAMETERS OF PRECOOKED FREEZE‐DRIED SLICED BEEF *
Author(s) -
SZCZESNIAK ALINA SURMACKA
Publication year - 1971
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1971.tb00270.x
Subject(s) - distilled water , food science , texture (cosmology) , materials science , chemistry , chromatography , artificial intelligence , computer science , image (mathematics)
Rehydration procedure had a significant effect on microscopic appearance, manner of liquid release on mechanical chewing, numerical values for the mechanical parameters of texture, correlations between objective measurements (Warner‐Bratzler Tenderometer, Kramer Shear Press and General Foods Texturometer) and the ability of instrumental measurements to show grade and cooking level effects. To a lesser extent, it also affected residual errors and coefficients of variation. As compared to cold distilled water, rehydration in warm 1% NaCl appeared to toughen the meat fibers while allowing more water to be absorbed intrafibrally. This water did not release easily on mechanical chewing. Overnight equilibration of drained samples increased the diameter of meat fibers, roughness of those rehydrated in the hot salt solution and smoothness of those rehydrated in cold distilled water. Best approximation to the microscopic appearance of fresh cooked beef was obtained by 20 min rehydration in room temperature distilled water followed by overnight equilibration in the refrigerator. This procedure also offered good differentiation of meat grade and cooking time effects by instrumental texture measurements.