Effect of salt and phosphate on the texture and color stability of restructured beef steaks.
1986
Lamkey J.W. | Mandigo R.W. | Calkins C.R.
A study of cooking losses and texture and color changes in restructured beef steaks prepared from choice beef chunks to contain 4 different salt-phosphate combinations (A: 0 per cent - 0 per cent; B: 0.5 per cent - 0 per cent; C: 0 per cent - 0.5 per cent; and D: 0.2 per cent - 0.2 per cent) found that combination D produced lower cooking losses and an increased bind equivalent to combination C, and that phosphate itself reduced the extent of oxidation. All steaks, independent of the treatment combination, decreased in redness during frozen storage. No adverse color change was noted for steaks having the combination D treatment.(wz).
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Эту запись предоставил Wolters Kluwer
