Feasibility of water immersion cooking of beef joints: Effect on product quality and yield

Drummond, Liana; Sun, Da‐Wen

doi:10.1016/j.jfoodeng.2005.06.032

Cited by 28 publications

(25 citation statements)

References 13 publications

(11 reference statements)

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“…Air blast cooling times are also similar to the times reported in previous studies (Drummond & Sun, 2006). McDonald et al (2000) reported a slightly greater time of 8 h, however that involved slightly larger joints.…”

Section: Experimental Datasupporting

confidence: 86%

See 1 more Smart Citation

Effect of combined vacuum cooling and air blast cooling on processing time and cooling loss of large cooked beef joints

Jackman

Sun

Zheng

2007

Journal of Food Engineering

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Section: Experimental Datasupporting

confidence: 86%

“…A list of results from previous studies published is given in Table 2 for comparison. Previous results show that vacuum cooling produces a high loss in meats in the region of 12% (Desmond, Kenny, & Ward, 2002;Sun & Wang, 2000) as compared with approximately 7% for air blast cooling (Drummond & Sun, 2006).…”

Section: Experimental Datamentioning

confidence: 93%

Effect of combined vacuum cooling and air blast cooling on processing time and cooling loss of large cooked beef joints

Jackman

Sun

Zheng

2007

Journal of Food Engineering

Self Cite

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“…Cooking loss refers to the reduction in weight of beef during the cooking process [22]. Values of cooking loss measurements of samples are shown in Figure 4.…”

Section: Cooking Lossmentioning

confidence: 99%

Effect of Ultrasound Treatment Prior to Vacuum and Modified Atmosphere Packaging on Microbial and Physical Characteristics of Fresh Beef

Abdalhai¹,

Bashari²,

Lagnika³

et al. 2014

JFNR

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The effects of ultrasound treatment prior to the vacuum package and modified atmosphere package on physical, microbial and sensory characteristics of beef meat stored at refrigerator 4ºC. Sampling was carried out on the 0, 3 th and 22 th day of storage. The initial bacteria loading was the slight same on all meat samples and microbial load increase over time. The extension of shelf life may be due to the synergistic effect of integration of two types of preservation used on the microbiological and physicochemical characteristics of meat. Both these hurdles could prolong and delay microbial growth or suppress the final counts of the spoilage microorganisms in comparison with the 'control' samples. Ultrasound combined with MAP showed the highest panelists acceptance during the storage. Results showed deterioration in the properties of the microbial and physical characteristics quality of the control samples compared with other samples during the storage.

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“…Cook losses of thermal evaporation process can be signifi cantly reduced with increased relative humidity in the oven or if temperature is maintained below 65°C. Boles and Swan (2002b) found that if meat is maintained with slightly higher pH during storage in the refrigerator, cook loss during heat treatment decreases (Drummond and Sun, 2006;.…”

Section: Introductionmentioning

confidence: 99%

Cook Loss as a Function of Meat Heat Treatment and Regime

Vujadinović

Grujić

Tomović

et al. 2014

QOL

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Heat treatment of meat causes different changes in the structure of meat, for example, decimation of cell fi lms, tearing of muscle strands, tearing and disintegration of the connective tissue proteins, coagulation and gel development of the myofi brillar and sarcoplasmic proteins.The aim of the study presented in this paper was to investigate the effect of heat treatment by roasting and cooking at atmospheric pressure on cook loss of M. Longissimus dorsi of pork in the temperature range between 50°C and 100°C. Consequently were analyzed and the drip losses seen as a result of freezing and thawing of meat before heat treatment.The observed parameters amid tests indicated steady measurably critical change (P<0.001) of observed qualities with temperature expanding amid the both hotness treatment forms in the given temperature range. The most ideal temperature in the core of the pork meat sample during heat treatment is in the temperature range somewhere around 70°C and 80°C. Heat treatment by cooking gave samples with less cook loss yield, compared to the heat treatment by roasting.

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Feasibility of water immersion cooking of beef joints: Effect on product quality and yield

Cited by 28 publications

References 13 publications

Effect of combined vacuum cooling and air blast cooling on processing time and cooling loss of large cooked beef joints

Effect of combined vacuum cooling and air blast cooling on processing time and cooling loss of large cooked beef joints

Effect of Ultrasound Treatment Prior to Vacuum and Modified Atmosphere Packaging on Microbial and Physical Characteristics of Fresh Beef

Cook Loss as a Function of Meat Heat Treatment and Regime

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