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, Samples were analyzed by uniaxial compression and colorimetry after production and after 52 degrees C storage for 1, 2, 3 or 4 wk. Deformability modulus, percent recoverable work, relaxation properties, and relative lightness were calculated, Glycerol, as well as water, acted as an effective textural plasticizer, Reductions in modulus and relaxation parameters due to glycerol addition were in the range of 30-40%, Glycerol can thus effectively be used to adjust physical properties without compromising stability, Higher moisture samples were relatively more elastic, as determined by recoverable work, High temperature storage reduced modulus, solidity and percent recoverable work (20-70%) in all samples.