EFFECT OF DEHYDRATION VARIABLES ON THE QUALITY OF FREEZE-DRIED COOKED SLICED BEEF

Results of a factorial experiment on the effects of dehydration variables on the quality of freeze-dried cooked sliced beef are given. The variables investigated were Platen Temperature, Dehydrator Pressure, Platen temperature by itself and over-drying had no significant effects on the tenderness, cuttability, or juiciness of the product. Evaporative freezing and higher dehydrator pressures were found to adversely affect the product. The work reported is part of a larger study which includes the effect of both pre- dehydration and dehydration variables on tenderness and other acceptance criteria, the study of other methods for attaining pre-freezing vs. evaporative freezing, and over-drying. Platen temperature by itself and over-drying had no significant effects on the tenderness, cuttability, or juiciness of the product. Evaporative freezing and higher dehydrator pressures were found to adversely affect the product. The work reported is part of a larger study which includes the effect of both pre-dehydration and dehydration variables on tenderness and other acceptance criteria, the study of other methods for attaining optimum tenderness such as enzyme treatments, the investigation of objective methods for determining tenderness in the final product, and the study of other meats such as pork.