Effect of Headspace Oxygen on the Quality of Freeze-Dried Raw Beef Patties

Abstract

Freeze-dried raw beef patties were packed in cans with vacuums ranging from 30 to 0 inches and stored at 100 deg. F. Cans were withdrawn from storage at intervals for 24 weeks and evaluated by a technological panel for flavor, odor, and texture. In addition, the headspace gas was analyzed for oxygen by chromatographic means and the rehydration ratio determined. The oxygen uptake by the product was correlated with flavor, odor, texture, and rehydration ratio of the product. Storage at 100 deg. F was studied with regard to the effect on the organoleptic properties of the raw beef patties, along with cooked combination items such as chili con carne.

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Document Details

Document Type
Technical Report
Publication Date
Nov 01, 1968
Accession Number
AD0681883

Entities

People

  • J. M. Tuomy
  • L. C. Hinnergardt

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Biomedical

DTIC Thesaurus Topics

  • Abstracts
  • Acceptability
  • Acquisition
  • Analysis Of Variance
  • Biological Sciences
  • Chromatographic Analysis
  • Coefficients
  • Commerce
  • Earth Sciences
  • Field Tests
  • Fish
  • Food
  • Freeze Dried Foods
  • Geography
  • Military Research
  • Packaging
  • Rations

Fields of Study

  • Agricultural and Food sciences

Readers

  • Combustion science or combustion engineering.
  • Gender and Food Studies