Effect of Cooking and Fat Level on the Oxygen Uptake of Freeze-Dried Cooked Ground Beef

Abstract

Ground beef with fat levels of 10, 15, 20 and 25 percent was cooked in water to 180F and cooked with boiling for 20 minutes was freeze-dried and stored at 100F. Products were withdrawn at 2, 4, 8 and 12 weeks and the head space gas analyzed. It was found that the more severe cooking resulted in higher oxygen uptakes statistically significant at the 1 percent level. The higher fat levels caused significantly higher uptakes, but they were a small part of the total variance observed.

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Document Details

Document Type
Technical Report
Publication Date
Dec 01, 1971
Accession Number
AD0747361

Entities

People

  • J. M. Tuomy
  • R. L. Helmer

Organizations

  • United States Army Soldier Systems Center

Tags

DTIC Thesaurus Topics

  • Abstracts
  • Agriculture
  • Air Force
  • Analysis Of Variance
  • Atmospheres
  • Barometric Pressure
  • Biomedical Research
  • Cold Water
  • Commerce
  • Freeze Dried Foods
  • Freeze Drying
  • Gases
  • Marine Corps
  • Marketing
  • Navy
  • Production
  • Standards

Fields of Study

  • Agricultural and Food sciences

Readers

  • Exercise and Sports Science.
  • Gender and Food Studies

Technology Areas

  • Space