METHODS FOR THE RECONSTITUTION OF FREEZE DRIED MEATS
Abstract
Precooked sliced beef, sliced pork, and ground beef were freeze-dried from eight to sixteen h Various factors as internal temperature of precooking, grade of meat, prefreezing temperatures and freeze-drying cycles were considered. Both radiant heat and plate contact methods were utilized with the best results obtained with the radiant heat principle. Rehydration studies indicated the differences in moisture levels regained with the use of different temperature levels of rehydrating fluids. Rehydration in a solution of 0.5% tripolysodium phosphate at 72 F. results in a higher per cent moisture regained than whole slices in water at 72 F. The rehydratability of stored samples regardless of storage temperatures were significantly reduced.
Document Details
- Document Type
- Technical Report
- Publication Date
- Nov 30, 1962
- Accession Number
- AD0409166
Entities
People
- E. Auerbach