Storage Stability of Roasted, Thin-Sliced, Freeze-Dried Beef
ARMY NATICK RESEARCH AND DEVELOPMENT LABS MA FOOD ENGINEERING LAB
Pagination or Media Count:
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.
- Food, Food Service and Nutrition