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- W291685718 abstract "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." @default.
- W291685718 created "2016-06-24" @default.
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- W291685718 date "1974-08-01" @default.
- W291685718 modified "2023-09-24" @default.
- W291685718 title "Storage Stability of Roasted, Thin-Sliced, Freeze-Dried Beef" @default.
- W291685718 doi "https://doi.org/10.21236/ad0787275" @default.
- W291685718 hasPublicationYear "1974" @default.
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