ASSESSING TEXTURE TO FIVE BEEF MEAT CUTS PRESERVED BY STERILIZATION IN TINPLATE PACKAGING

Authors

  • Luz M. CARVAJAL C.
  • Nelly OSPINA M.
  • Olga L. MARTÍNEZ A.
  • Liliana RAMÍREZ S.
  • Claudia C. RESTREPO
  • Sandra S. ADARVE E.
  • Sara L. RESTREPO E.

DOI:

https://doi.org/10.17533/udea.vitae.795

Keywords:

Conservation, texture, sterilization, beef cuts.

Abstract

In order to define consumer acceptance by texture analysis, the variables that affect quality of beef cuts

for canning are analyzed by instrumental and sensory methods.

Five beef cuts, commonly used by consumers, are selected, characterized and evaluated, so as to subject

them to cooking, mincing and canning in tin containers, then, commercial sterilization in two levels of

thermal treatment (F0=8 and F0=20), to 121°C; and 20 pounds of pressure, with 5 repetitions, is carried

out. This procedure is aimed to determinate which of the five cuts offer a better response regarding

to texture, costs and yield. The cuts used are: Muscle Romboides or “Huevo de Solomo”, Cutaneous

of Trunk or Sobrebarriga, Supraespinoso or Sabaleta, Biceps Femoral or Posta, Dorsal Broad or Great

Dorsal, its commercial name is “Punta de Espaldilla”. All beef cuts are analyzed by expert and non-trained judges in the Sensorial Analysis of Food Laboratory

at the University of Antioquia. A Texturometer is used to measure the applied force upon beef cuts.

Additionally, costs, yield of cuts, microbiological quality and the test of commercial sterility are also

evaluated in tins incubated at 37°C and 55 °C, for the defined F0 values. The statistical correlation among

the Sensorial and Instrumental Analysis shows that the best cut for mincing and sterilizing corresponds

to ”Espaldilla” following a thermal treatment of 16 minutes to 121°C, and 20 pounds of pressure, since

it offers a lower cost and a better texture and yield.

|Abstract
= 264 veces | PDF (ESPAÑOL (ESPAÑA))
= 559 veces|

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Published

17-02-2009

How to Cite

CARVAJAL C., L. M., OSPINA M., N., MARTÍNEZ A., O. L., RAMÍREZ S., L., RESTREPO, C. C., ADARVE E., S. S., & RESTREPO E., S. L. (2009). ASSESSING TEXTURE TO FIVE BEEF MEAT CUTS PRESERVED BY STERILIZATION IN TINPLATE PACKAGING. Vitae, 15(2). https://doi.org/10.17533/udea.vitae.795

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