Abstract
SummarySamples of intermediate moisture beef (water activity 0.83) were prepared by ‘moist‐infusion’ using different combinations of water binding agents (or humectants) and stored for 60 days at 27 and 34°C. Humectants utilized included glycerol, sodium chloride and sucrose. Microbiological analyses were performed on samples after storage at 34°C and the results indicated good microbiological stability.No significant loss of available lysine – as measured by the fluordinitrobenzene method – was observed in any of the intermediate moisture beef samples after the storage period either at 27 or 34°C. The possibility of sucrose hydrolysis during storage, in sucrose‐containing samples, was also investigated. The results indicated a lack of significant sucrose hydrolysis over the period of storage considered.
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