Storage stability of frozen red hake blocks over a 6-month period was studied under commercial conditions with processing modifications. The rate of DMA formation was significantly greater in samples dipped in polyphosphate and erythorbate compared to a reference (-90°C) or to a 5-day aged sample. There were no significant differences in the rate of decrease of extractable protein nitrogen over the 24-week period. A trained sensory panel found samples from aged fish to be generally more acceptable from a flavor and texture stand-point than the other treated samples. Mechanical shear forces tended to be higher for samples dipped in polyphosphateerythorbate and lowest for 5-day samples among treated fiiets. With proper handling red hake fiiets may make a satisfactory commercial frozen block.

Paired muscles were used to assess the merits of a water bath method for the preparation of rare beef as compared to a conventional oven using a long-time, low-temperature process. Samples prepared in a water bath were more uniformly rare in cross-section, had significantly greater cooked yields, and were significantly more tender than oven-cooked roasts. A sensory panel found water bath samples to be significantly more tender and preferred them overall to oven-cooked samples. In addition to the above advantages, the more rapid rate of heat penetration and the potential for reduced energy requirements suggest that the water bath procedure should be examined in greater depth with an eye towards more widespread use.

Contralateral beef muscles were prepared in either a 60°C waterbath or a 94°C conventional oven. Waterbath cooked muscles were placed in nylon bags and evacuated prior to cooking; some samples were held in the bath for 2 or 4 additional hours after reaching internal end-point temperature. Yields were greatest for waterbath prepared samples which were removed from the bath immediately upon reaching internal end-point temperature. Extended cooking times increased collagen solubilization and decreased yields, overall rareness, panel scores for juiciness and flavor and Warner-Bratzler shear values.