RESEARCH NOTE PROPERTIES OF RESTRUCTURED-PRECOOKED BEEF ROASTS
| العنوان: | RESEARCH NOTE PROPERTIES OF RESTRUCTURED-PRECOOKED BEEF ROASTS |
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| المؤلفون: | R. N. Terrell, K. S. Rhee, T. R. Dutson, G. W. Shults, J. C. Smith |
| المصدر: | Journal of Food Quality. 8:131-137 |
| بيانات النشر: | Wiley, 1985. |
| سنة النشر: | 1985 |
| مصطلحات موضوعية: | chemistry.chemical_compound, chemistry, Lipid oxidation, Weight loss, Thiobarbituric acid, medicine, Food science, Palatability, medicine.symptom, Safety, Risk, Reliability and Quality, Proximate composition, Food Science |
| الوصف: | Three types of restructured roasts were made from beef rounds, with or without antioxidants: (1) roasts made with top and bottom round pieces weighing 0.343-0.680 kg; (2) roasts made with top and bottom round pieces weighing 0.113-0.343 kg; and (3) roasts made with knuckles and gracilis muscles of rounds that were ground through a 3-hole kidney-shaped plate. All roasts were precooked, stored at -17°C for 10-14 days, and then reheated. Total weight loss (precooking loss + reheating loss), proximate composition and thiobarbituric acid values for lipid oxidation were not different (P>0.05) among the three types of roasts. Juiciness and overall palatability scores were higher (P |
| تدمد: | 1745-4557 0146-9428 |
| DOI: | 10.1111/j.1745-4557.1985.tb00839.x |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::c20b5487bf96c544aa8ce68e56eb028f https://doi.org/10.1111/j.1745-4557.1985.tb00839.x |
| Rights: | OPEN |
| رقم الانضمام: | edsair.doi...........c20b5487bf96c544aa8ce68e56eb028f |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 17454557 01469428 |
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| DOI: | 10.1111/j.1745-4557.1985.tb00839.x |