Heating and texture profiles of packaged pasteurized beef loin steaks from precooked roasts
1993
Cooksey, K. | Klein, B.P. | McKeith, F.K.
Precooked beef loin steaks obtained from waterbath cooked Toasts, were pasteurized using three different temperatures (65 degrees, 85 degrees and 100 degrees C) and removed after reaching internal temperatures of 60 degrees, 70 degrees and 80 degrees C. Temperatures of the steaks were monitored at three locations during heating and cooling. Steaks heated to internal temperatures close to the cooking water temperatures had the least differences in temperature between layers. Total cooking losses increased (P < 0.05) as internal endpoint temperatures and pasteurization water temperature increased. Texture profiles of steaks cut from precooked roasts were similar to pasteurized steaks.
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