Mostrar el registro sencillo del ítem
dc.contributor.author
Ferraris, Daniela Cristina
dc.contributor.author
Libertino, Luciano Martin
dc.contributor.author
Rodríguez, Graciela Luisa
dc.contributor.author
Hough, Guillermo
dc.date.available
2017-09-19T18:57:14Z
dc.date.issued
2013-03
dc.identifier.citation
Ferraris, Daniela Cristina; Libertino, Luciano Martin; Rodríguez, Graciela Luisa; Hough, Guillermo; How thick do consumers' want their meat and how thick do they get it? The case of deep-fried breaded beef; Sage Publications; Food Science And Technology International; 19; 4; 3-2013; 335-342
dc.identifier.issn
1082-0132
dc.identifier.uri
http://hdl.handle.net/11336/24617
dc.description.abstract
The main objective was to estimate the optimum thickness of meat from a consumers perspective. Breaded beef (known as milanesa in Spanish speaking countries and as schnitzels in Austria) is a food product prepared with a slice of meat that is dipped in beaten egg to then be covered in bread crumbs; thus prepared it is fried.. This product was used as a case study. Breaded beef was evaluated in three different stages: raw slice of meat, appearance of meat after frying, and during mastication. Breaded beef prepared with meat of varying thicknesses were presented to consumers who evaluated if the thicknesses were too thin, ok or too thick. Survival analysis statistics were used to estimate the optimum thicknesses. Results for each stage were: raw slice of meat= 6.7 ± 0.2 mm, appearance of the cut fried breaded beef= 8.4 ± 0.3 mm and during mastication= 7.6 ± 0.3 mm. The average thickness of the meat cut by butchers for breaded beef was 5.9 mm, not too far from the optimum. However, the average thickness of the meat in the breaded beef ready for frying sold by the same butchers 3.7 mm, clearly thinner than the optimum.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Sage Publications
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Breaded Beef
dc.subject
Meat
dc.subject
Optimum Thickness
dc.subject
Sensory Analysis
dc.subject
Survival Analysis
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
How thick do consumers' want their meat and how thick do they get it? The case of deep-fried breaded beef
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-09-19T14:24:20Z
dc.journal.volume
19
dc.journal.number
4
dc.journal.pagination
335-342
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Thousand Oaks
dc.description.fil
Fil: Ferraris, Daniela Cristina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Libertino, Luciano Martin. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Rodríguez, Graciela Luisa. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina
dc.description.fil
Fil: Hough, Guillermo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina
dc.journal.title
Food Science And Technology International
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://journals.sagepub.com/doi/abs/10.1177/1082013212452586
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1177/1082013212452586
Archivos asociados