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- Title
Physical and Sensory Characteristics and Microbiological Quality of Beef from a Partial Hot Fabrication Procedure.
- Authors
MEADE, M.K.; JOHNSON, D.D.; WEST, R.L.
- Abstract
Vacuum storage, retail display, microbial content, and palatability were evaluated for beef which had excess fat and muscles from the thin cuts and chuck removed after longissimus pH reached 5.8. Some hot processed cuts were darker in lean color. Deep pectorals and ribeye rolls had minor shape distortions but the physical appearance of these and other cuts was little affected. The partial hot fabrication procedure did not adversely affect sensory attributes including tenderness of the final product.
- Subjects
BEEF; MEAT; MICROBIOLOGY; FOOD industry; FOOD packaging
- Publication
Journal of Food Science (Wiley-Blackwell), 1992, Vol 57, Issue 5, p1041
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.1992.tb11257.x