ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The “Coagulation Test,” to determine the temperature to which meat had been cooked, was studied relative to the effect of variations in sample preparation methods on the coagulation temperature, biuret protein content and spectrophotometric absorbance value of 0.9% saline OI water filtrates obtained from extracts of samples of rare, medium and well done portions of roast beef. Sample preparation methods were: (1) 5-mm cubes, (2) ground once, (3) ground three times, or (4) homogenized at 12,000 rpm for 30 sec. Sample preparation method had no significant effect on the coagulation temperature, biuret protein content or absorbance values of filtrates from extracts of rare, medium and well done portions of roast beef. No significant differences were found between 0.9% saline and distilled water filtrates.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1985.tb13040.x
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