Heating and texture profiles of packaged pasteurized beef loin steaks from precooked roasts

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 t...

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Bibliographic Details
Published inJournal of food science Vol. 58; no. 1
Main Authors Cooksey, K. (Univ. of Illinois, Urbana, IL), Klein, B.P, McKeith, F.K
Format Journal Article
LanguageEnglish
Published 01.01.1993
Subjects
BISTEC
CARNE DE RES
LEON
LION
PASTEURISATION
PASTEURIZACION
PROPIEDADES TERMICAS
PROPRIETE THERMIQUE
STEAK
TEMPERATURA
TEMPERATURE
TEXTURA
TEXTURE
VIANDE BOVINE
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Summary: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
Bibliography:Q04
9403525
Q02
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1993.tb03200.x