An evaluation of starches and hydrocolloids in microwaveable beef roasts /
10TM, 0.5% carrageenan and 0.25% Kelgum[] (xanthan gum).
| Main Author: | |
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| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1996.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
| Summary: | 10TM, 0.5% carrageenan and 0.25% Kelgum[] (xanthan gum). 92.8%, respectively. Because Firm-tex[] increased cook yields acceptability by the consumer, of pre-injected, precooked, adopted by most Americans has prompted the development of altering product quality could be useful in preparing a beef as vegetables, potatoes, and casseroles can be acceptably attempts to add meats to the menu that are cooked from the cooked from the raw state in a microwave oven. Consumer decreased acceptability. This research was undertaken to did affect mushiness. Increased yields with Firm-tex[] without did not appear to improve the processing or microwave different. Firm-tex[] had little effect on shear values but effects, it was selected for further testing in Experiment evaporation loss after reheating in the microwave. In Experiment 11, beef shoulder clod roasts were injected with Experiment I were injected with I % Firm-tex[], I % Pen Plus favored the Firm-tex[], treatments of 35%/65% and 65%/35% Firm-tex[]/Kelgum[] and compared to a control. Cook yields Firm-tex/Kelgum[] blends with values of 94.46%, 93.5% and frozen and shelf-stable microwaveable foods. Many foods such I% Firm-tex[], 0.25 % Kelgum[], a 35%/65% and 65%/35% blend of identify starches and hydrocolloids with moisture-retention III. In Experiment III, top round and sirloin tip roasts over control and Kelgum[], and did not have detrimental parameters. Firm-tex[] and Kelgum[] were selected for further Popularity of the microwave and a "fast-lane" lifestyle qualities that improve cook yield, evaporation loss and raw state or partially cooked such as, ground beef patties, reheating properties over conventional brine injection. should clod roast for microwave application. Use of Firm- steaks, chops, meat loaves and whole muscle meats result in study on the basis of numeric cook yield values and percent tex[] at levels of I% in sirloin tip and top round roasts There were few differences in physical, chemical and sensory were compared with and without 1% Firm-tex[] (starch). Cook whole muscle meat products. Beef shoulder clod roasts for yields and evaporation losses after reheating were not |
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| Item Description: | "Major subject: Food Science and Technology". Vita. |
| Physical Description: | x, 54 leaves ; 28 cm. Also available online. Issued also on microfiche from Lange Micrographics. |
| Bibliography: | Includes bibliographical references. |