Abstract
Of the range of preparation conditions studied here, the beef broths with the most favourable sensory characteristics (P ≤ 0.05) were those manufactured with minced meat in a 7.5 g l−1 NaCl solution in proportions of 1:2 (w/v), heated at 85 °C for 60 min (the beef broth flavour was clean, clear, without any off-flavour). Our data indicate the importance of accurately determining the heat treatment, since intermediate treatments yielded beef broths of good quality, whereas less intense treatments produced broths with raw meat and bloody and metallic flavours, and intensely heated broths had a warmed-over or sour and astringent flavour. At higher temperatures the cooking time required to obtain a good-quality broth decreased. From the analysis of variance of the sensorial data, temperature plays a more important role than cooking time in the development of the sensory properties of beef broths. © 2000 Society of Chemical Industry
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