Changes in Non-Protein Nitrogen Content and the Sensory Characteristics of Beef Steaks as Affected by the Heat Treatment
ARMY NATICK RESEARCH AND DEVELOPMENT LABS MA FOOD ENGINEERING LAB
Pagination or Media Count:
The time temperature relationship for enzyme inactivation in beef steaks by heat treatments was evaluated by determination of increases in the non-protein nitrogen content and changes in the organoleptic quality during storage. Cooking beef steaks at 55C for up to six hours prior to irradiation was not adequate to inhibit proteolytic enzyme activity as evidenced by changes in sensory characteristics by increases in non-protein nitrogen during storage. At 60C, 180 minutes was not sufficient to reduce the changes in flavor and texture caused by enzymatic activity. To produce an irradiated beef steak in which non-protein nitrogen did not increase during storage at 21C, pre-irradiation heat treatments required were 5 hours at 60C, 30 minutes at 66C, 10 minutes at 71C or 1 minute at 77C.
- Food, Food Service and Nutrition