Accession Number : AD0613349

Title :   DEVELOPMENT OF READY-TO-EAT RATION TYPE BEEF ITEMS.

Descriptive Note : Rept. for Sep 61-Sep 63,

Corporate Author : SWIFT AND CO CHICAGO ILL RESEARCH LABS

Personal Author(s) : Kauffman,F. L. ; Harlan,J. W.

Report Date : FEB 1965

Pagination or Media Count : 29

Abstract : Beef cooked in barbecue sauce, beef sauce or mushroom sauce had reduced irradiation flavor compared to untreated controls and had a fair acceptability in consumer tests. Some spices added to beef resulted in a product having a lower over-all irradiation flavor, but no spice was found that was satisfactory. Protein hydrolysates pumped into the beef before slicing also lowered ultimate irradiation flavor. Beef must be enzyme-inactivated in order to make it shelf-stable. This enzyme inactivation has been done by heating to 77C and results in a partially cooked product. When it is reheated prior to serving it has a 'warmed over' flavor that is not desirable. To improve this aspect of beef steak quality, steak preparation methods were evaluated based on lower temperatures for longer times. It was found that steaks heat-enzyme-inactivated at 65C and 50% relative humidity for 15 minutes, or at 57C and 90% relative humidity for 60 minutes, had a greatly reduced 'warmed over' flavor. (Author)

Descriptors :   (*BEEF, PREPARATION), (*MILITARY RATIONS, BEEF), TASTE, IRRADIATED FOOD, CONDIMENTS, PEPTIDES, ENZYMES, HEATING, STORAGE, STABILITY

Distribution Statement : APPROVED FOR PUBLIC RELEASE