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| Effect of Different Sterilization Conditions on Quality of Spice Beef |
| FU Li1, LIU Yini1, GAO Xueqin1, YANG Baojin1,*, HUANGPU Youyu2 |
| 1.College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China; 2. Henan Yisai Beef Co. Ltd., Jiaozuo 454450, China |
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Abstract Nine samples of spiced beef sterilized at different temperatures for different durations and vacuum packaged unsterilized spiced beef as a control were comparatively evaluated for their water activity, color difference, chewiness, elasticity, water and oil exudation and sensory characteristics as well as the contents of crude protein, fat and total amino acids. Our aim was to analyze the influence of different sterilization conditions on the quality of spiced beef and consequently to determine the appropriate sterilization conditions. The results showed that both sterilization temperature and time had significant effects on the quality of sauced beef (P < 0.05). Although water and oil exudation of sterilized beef were significantly higher than those of the unsterilized control (P < 0.05), spiced beef sterilized at 115 ℃ for 30 min had slightly higher water activity and brightness value (P > 0.05) and significantly higher chewiness, elasticity and redness value (P < 0.05), accompanied by the highest sensory score.
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2019, Vol. 33 
