Effects of alternate foodservice heat processing methods on thermophysical properties of restructured beef products
1992
Mahadeo, M. | Unklesbay, N. | Unklesbay, K. | Sandik, K.
The effects of four heat processing methods (convective heating, dry and moist; rotating hot air; charbroiling) on the thermophysical properties of a restructured beef formula prepared as roasts or steaks were determined. Standard laboratory procedures were used. Changes in the physical dimensions of the products revealed that each method had a different effect on food product yield, namely by moisture and/or lipid losses. No significant (p > 0.05) differences in density and thermal conductivity were observed. The specific heat values were significantly greater after both rotating hot air and charbroiling, than after the convective heating procedures. Some comparisons were made to "intact roast," using similar heat processing and laboratory procedures.
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