Accession Number:

AD0260229

Title:

DEVELOPMENT OF TECHNIQUES FOR THE OBJECTIVE DESCRIPTION OF FREEZE DEHYDRATED COOKED BEEF

Descriptive Note:

Corporate Author:

ILLINOIS UNIV URBANA

Personal Author(s):

Report Date:

1960-12-14

Pagination or Media Count:

1.0

Abstract:

The sedimentation value determination was found to be significantly related to tenderness of bee . Ferricyanide reducing power was positively correlated with subjective flavor and off-flavor. Volatile carbonyl content was f und to increase with storage. The initial improvement in flavorAND OFF-FLAVOR SCORES WITH STORAGE AT 100 F. is discussed. Author

Subject Categories:

Distribution Statement:

APPROVED FOR PUBLIC RELEASE