Accession Number:

AD0787275

Title:

Storage Stability of Roasted, Thin-Sliced, Freeze-Dried Beef

Descriptive Note:

Technical rept.

Corporate Author:

ARMY NATICK RESEARCH AND DEVELOPMENT LABS MA FOOD ENGINEERING LAB

Personal Author(s):

Report Date:

1974-08-01

Pagination or Media Count:

17.0

Abstract:

The semimembranosus muscle was excised from six US Good Grade top rounds. The excised muscles were trimmed into roasts that were 7.6 X 12.7 X 20. 3cm in size. The roasts were stuffed into artificial casings, randomized, and oven-roasted to internal temperatures of 60, 65.5 or 71.1C. The roasts were cooled to 4.4C and sliced 1.6mm thick. The slices were frozen at -23.3C and freezed-dried with a plate temperature of 51.6C and a chamber pressure of 0.3 mm Hg vacuum. The dry material was vacuum-packed and stored at regular intervals initial 2, 4, 8, 12 and 24 weeks and evaluated for color, odor, flavor, texture and appearance by a technological taste panel.

Subject Categories:

  • Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE