Document Detail

Effects of packaging, equipment, and storage time on sensory characteristics of beef stew.
MedLine Citation:
PMID:  8176127     Owner:  NLM     Status:  MEDLINE    
OBJECTIVE: To determine the effects of form, heating equipment, and storage time on sensory characteristics of beef stew packaged in a plastic bag currently marketed for foodservice systems. DESIGN: A factorial design was used to consider differences in food quality related to (a) form for reheating, including bulk in bag, bulk out of bag, and portioned; (b) reheating in a compartment steamer; microwave, infrared, and convection ovens; and steam kettle; and (c) storage of 7 and 28 days. Food-quality characteristics were evaluated by a nine-member trained panel using Quantitative Descriptive Analysis in three replications of study. STATISTICAL ANALYSES PERFORMED: For each component characteristic and for overall quality of the components, analysis of variance was used to show significant differences related to equipment, form, and storage time. Tukey's test was used to show specific differences within the factors in the analysis. RESULTS: The majority of sample variations were not significantly different in overall quality from the fresh sample. For most of the 31 characteristics evaluated, the stew was scored significantly higher (P < .05) when heated in bulk in the bag or portioned. Stew reheated in the steam kettle was scored lower than stew heated in the other equipment options. Storage for up to 28 days had minimal effect on component quality. APPLICATIONS/CONCLUSIONS: Beef stew may be cooked, placed in a plastic bag, and stored at refrigerator temperature for up to 28 days with good maintenance of sensory quality. Reheating stew in bulk in the bag or portioned in equipment other than a steam kettle results in product quality advantages comparing with reheating stew in bulk out of a bag in a steam kettle.
K V Pizzimenti; M L Cremer
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.    
Journal Detail:
Title:  Journal of the American Dietetic Association     Volume:  94     ISSN:  0002-8223     ISO Abbreviation:  J Am Diet Assoc     Publication Date:  1994 May 
Date Detail:
Created Date:  1994-06-08     Completed Date:  1994-06-08     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  7503061     Medline TA:  J Am Diet Assoc     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  523-8     Citation Subset:  AIM; IM    
Kraft General Foods, Glenview, IL 60025.
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MeSH Terms
Analysis of Variance
Cookery / methods
Food Handling*
Food Preservation*
Food Services / standards*
Hot Temperature
Meat Products / standards*
Time Factors

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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