Measurement of Texture Parameters of Freeze‐dried Beef*

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.