Effects of Mixing and Thermal Processing on Shelf‐Stable Sectioned and Formed Beef

摘要

ABSTRACTSectioned and formed roast beef, vacuum mixed and heat processed in either retortable pouches or cans, had a lower cook yield than its nonvacuum mixed counterpart. Vacuum mixing had no significant influence on increasing particle‐to‐particle cohesion (binding strength). Sectioned and formed roast beef cooked in retortable pouches at 121°C (Fo= 6.0) had a higher cook yield and binding strength than product processed at 110°C (Fo= 6.0). Processing the canned product at 121°C (Fo= 6.0) as opposed to 110°C (Fo= 6.0) resulted in no improvement of cook yield or binding strength. Overall, product processed in retortable pouches had a higher binding strength, but a lower cook yield than product processed