EFFECT OF PROCESSING CONDITIONS IN THE QUALITY OF COOKED, SLICED, FREEZE-DRIED BEEF
ARMY NATICK LABS MA FOOD LAB
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The effects of temperature reached in cooking, freezer age before drying, platen temperature, dryer pressure, and time of storage at 100F on the flavor, odor and texture of cooked, sliced, freeze-dried beef were studied. All of the variables significantly affected the organoleptic properties of the dried beef and the overall effect of freeze-drying was a decrease in acceptability. Several significant statistical interactions were found but, in general, their direction was the same as found for the main effects. Higher cooking temperature and dryer pressure within the ranges studied were found to result in higher organoleptic ratings. Freezer age before drying adversely affected the ratings. Differences in platen temperature resulted in almost no effect between 100 and 150F, but in a significant decrease in ratings from 150 to 200F. As expected, time of storage at 100F resulted in decreased ratings. Significant statistical interactions were found between storage X dehydrator pressure and storage X dehydrator temperature. The interaction of storage X cooking temperature was not significant. This study emphasizes the fact that processing conditions for a product such as cooked, sliced, freeze-dried beef must be carefully controlled to maintain product quality.
- Food, Food Service and Nutrition