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  • Sensory quality of pickle-injected,vacuum packed and cooked DFD and normal beef
    Skvarča, Marlena ; Žlender, Božidar
    A sensory profile of colour, texture and flavour of pickle-injected beef LD (young bulls) of normal and DFD quality after vacuum packaging, storing (11 days at 0 to 2°C) and thermal treatment by two ... methods (cooking water, roasting) were studied. The content of residual nitrite, MbNO and total pigment was determinated. The colour and texture properties of DFD cured beef were scored mostly higher after booth thermal treatments. Normal and DFD samples did not differ in the juiciness and flavour. In spite of better colour the DFD samples contained significantly (P<0.001) less MbNO and total pigment but more residual nitrite than the normal samples. Cooked samples of both qualities contained significantly (P<0.001) more residual nitrite but less MbNO and total pigment than raoasted one.
    Vir: Proceedings [of the] 38th International congress of meat science and technology, August 23-28, 1992 (Str. 289-292)
    Vrsta gradiva - prispevek na konferenci
    Leto - 1992
    Jezik - angleški
    COBISS.SI-ID - 2197880

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