TEXTURE AND STORAGE STABILITY OF PROCESSED BEEFSTICKS AS AFFECTED BY GLYCEROL AND MOISTURE LEVELS

Ground beef-based beefsticks were produced with glycerol levels of 0, 2, and 4%, and dried to water activity levels of 0.90 and 0.85, Sample s were analyzed by uniaxial compression and colorimetry after producti on and after 52 degrees C storage for 1, 2, 3 or 4 wk. Deformability m odulus, percent recoverable work, relaxation properties, and relative lightness were calculated, Glycerol, as well as water, acted as an eff ective textural plasticizer, Reductions in modulus and relaxation para meters due to glycerol addition were in the range of 30-40%, Glycerol can thus effectively be used to adjust physical properties without com promising stability, Higher moisture samples were relatively more elas tic, as determined by recoverable work, High temperature storage reduc ed modulus, solidity and percent recoverable work (20-70%) in all samp les.