DEVELOPMENT OF TECHNIQUES FOR THE OBJECTIVE DESCRIPTION OF FREEZE DEHYDRATED COOKED BEEF

Abstract

The sedimentation value determination was found to be significantly related to tenderness of bee . Ferricyanide reducing power was positively correlated with subjective flavor and off-flavor. Volatile carbonyl content was f und to increase with storage. The initial improvement in flavorAND OFF-FLAVOR SCORES WITH STORAGE AT 100 F. is discussed. (Author)

Document Details

Document Type
Technical Report
Publication Date
Dec 14, 1960
Accession Number
AD0260229

Entities

People

  • M.p. Steinberg

Organizations

  • University of Illinois Urbana–Champaign

Tags

DTIC Thesaurus Topics

  • Chemical Compounds
  • Cyanides
  • Geological Phenomena
  • Inorganic Carbon Compounds
  • Sedimentation

Fields of Study

  • Agricultural and Food sciences

Readers

  • Environmental Engineering.
  • Gender and Food Studies