Accession Number : AD0260229

Title :   DEVELOPMENT OF TECHNIQUES FOR THE OBJECTIVE DESCRIPTION OF FREEZE DEHYDRATED COOKED BEEF

Corporate Author : ILLINOIS UNIV URBANA

Personal Author(s) : STEINBERG,M.P.

Report Date : 14 DEC 1960

Pagination or Media Count : 1

Abstract : The sedimentation value determination was found to be significantly related to tenderness of bee . Ferricyanide reducing power was positively correlated with subjective flavor and off-flavor. Volatile carbonyl content was f und to increase with storage. The initial improvement in flavorAND OFF-FLAVOR SCORES WITH STORAGE AT 100 F. is discussed. (Author)

Descriptors :   *BEEF, *FREEZE DRYING, ABSORPTION, ACCEPTABILITY, BIOCHEMISTRY, CYANIDES, DEHYDRATION, DETERMINATION, HEATING, IRON COMPOUNDS, STORAGE, TASTE, TEMPERATURE, TEST METHODS, WATER

Distribution Statement : APPROVED FOR PUBLIC RELEASE