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- W2008594805 abstract "Twelve beef carcasses were used to determine the effects of accelerated processing (hot-boning) on cooking, palatability and storage characteristics of precooked beef products. The conventional (CS) and the accelerated processed (AS) sides were fabricated into rib roast, strip loin, chuck roll, and pizza topping and products were precooked by convection oven, broiling, water bath or in a steam kettle, respectively. Products from the AS sides had lower cooking losses for strip loin steaks and chuck rolls and shorter cooking times for loin steaks and rib roasts than did product from CS sides. Rib roasts and chuck rolls from both processing systems were very acceptable in tenderness, but AS loin steaks were unacceptable in tenderness. Loin steaks and rib roasts from AS had less off-flavor than roasts from CS sides." @default.
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- W2008594805 date "1988-07-01" @default.
- W2008594805 modified "2023-10-18" @default.
- W2008594805 title "Evaluation of an Accelerated Processing System for Precooked Beef Products" @default.
- W2008594805 doi "https://doi.org/10.1111/j.1365-2621.1988.tb13527.x" @default.
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