Effect of Cooking and Fat Level on the Oxygen Uptake of Freeze-Dried Cooked Ground Beef
ARMY NATICK LABS MA FOOD LAB
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Ground beef with fat levels of 10, 15, 20 and 25 percent was cooked in water to 180F and cooked with boiling for 20 minutes was freeze-dried and stored at 100F. Products were withdrawn at 2, 4, 8 and 12 weeks and the head space gas analyzed. It was found that the more severe cooking resulted in higher oxygen uptakes statistically significant at the 1 percent level. The higher fat levels caused significantly higher uptakes, but they were a small part of the total variance observed.
- Food, Food Service and Nutrition