Palatability and Storage Characteristics of Precooked Beef Roasts
CHARLES R. STITES, F. K. McKeith, Peter J. Bechtel, Tom Carr
Journal of Food Science
Abstract
ABSTRACT The palatability and storage characteristics of fresh, frozen and precooked beef chuck roasts prepared using added phosphate‐salt and vacuum cooking bags were evaluated. Palatability attributes (tenderness, juiciness, beef flavor intensity, and off‐flavor intensity) of precooked roasts prepared in vacuum cooking bags with phosphate‐salt were as good or better than freshly cooked roasts. Precooked roasts in vacuum cooking bags had the lowest total bacterial counts after storage for 14 and 28 days. A palatable precooked roast beef product was developed that can be stored for 28 days at 4°C.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
precooked beef chuck roasts has lowest total bacterial counts
“Precooked roasts in vacuum cooking bags had the lowest total bacterial counts after storage for 14 and 28 days.”
precooked beef chuck roasts has good or better palatability attributes
“Palatability attributes (tenderness, juiciness, beef flavor intensity, and off‐flavor intensity) of precooked roasts prepared in vacuum cooking bags with phosphate‐salt were as good or better than fre...”
precooked beef chuck roasts can be stored for 28 days at 4°C
“A palatable precooked roast beef product was developed that can be stored for 28 days at 4°C.”