Thiamin retention and sensory quality of infrared and conventionally broiled beef loin steaks for foodservice use
1987
Vandermey, P.A. | Khan, M.A.
An analytical study assessed the level of thiamin retention and sensory quality of beef steaks that were prepared by infrared broiling (IRB) and conventional gas broiling (CGB) for food service use. The cooking losses for IRB steaks were slightly greater than for CGB steaks (28% vs. 24%), but had significantly higher moisture and lower fat contents. Thiamin retention was similar for IRB and CGB steaks (ca. 81-85%), and no differences were found in maximum shear force values or sensory evaluation scores or overall acceptability.(wz)
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