| Abstract: | A modified texture profile analysis with the Instron Universal Testing Apparatus was used to measure hardness and chewiness of precooked freeze-dried beef cubes in order to determine the influence of processing and reconditioning. Two different plate temperatures were used during freeze-drying, and the resulting product was reconditioned at four different water activities in addition to the dry and fully rehydrated product. Reconditioning temperatures of 52, 70, and 100°F were investigated. The results revealed that the hardness and chewiness values were the highest at water activities of 0.4 to 0.6 and with the product freeze-dried at a plate temperature of 105°F. The influence of reconditioning temperature was inconsistent, apparently due to an interaction between the water activity and the plate temperature. |
