|
|
|
| Research of Microwave Treatment on Quality of Cooked Beef |
| ZHOU Qi;MA Meihu |
| Department of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070） |
|
|
|
|
Abstract Abstract: With the microwave time and power differences, the same dose of beef, its Fractarability, hardness, Springiness, adhesiveness cohesiveness, chewiness will change. But this is the meat of a microwave basic research, first through the pre-cooked beef, aging, and then through the microwave power at different times and different treatment of quality changes in beef research. At different times (30s, 60s, 90s, 120s,150s) of different power (60%, 80%, 100%), the microwave effect on beef quality, including: water, fat, mechanics Properties, sensory evaluation.This is the future development of microwave with the meat provides the basis for accurate data. According to the results of texture determination of the value of combining sensory evaluation analysis to determine optimal conditions for frozen microwave cooked beef: cooked core temperature is 65℃, and the power of microwave is 80%,the time of microwave is 120s.
|
|
|
|
|
|
|
|
|
|
|
2010, Vol. 24 
