Storage Stability of Roasted, Thin-Sliced, Freeze-Dried Beef

Abstract

The semimembranosus muscle was excised from six US Good Grade top rounds. The excised muscles were trimmed into roasts that were 7.6 X 12.7 X 20. 3cm in size. The roasts were stuffed into artificial casings, randomized, and oven-roasted to internal temperatures of 60, 65.5 or 71.1C. The roasts were cooled to 4.4C and sliced 1.6mm thick. The slices were frozen at -23.3C and freezed-dried with a plate temperature of 51.6C and a chamber pressure of 0.3 mm Hg vacuum. The dry material was vacuum-packed and stored at regular intervals (initial 2, 4, 8, 12 and 24 weeks) and evaluated for color, odor, flavor, texture and appearance by a technological taste panel.

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Document Details

Document Type
Technical Report
Publication Date
Aug 01, 1974
Accession Number
AD0787275

Entities

People

  • Larry C. Hinnergardt

Organizations

  • United States Army Soldier Systems Center

Tags

DTIC Thesaurus Topics

  • Abstracts
  • Analysis Of Variance
  • Dry Materials
  • Food
  • Freeze Dried Foods
  • Freeze Drying
  • Materials
  • Moisture
  • Moisture Content
  • Survival Rations

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies
  • Trauma Surgery or Emergency Medicine.