LOW-FAT GROUND-BEEF FROM DESINEWED SHANKS WITH REINCORPORATION OF PROCESSED SINEW

Six shank treatments (one at 7% and five at 10% fat) and two ground ro und controls (10 and 20% fat) were used to compare sensory properties of low-fat ground beef from shanks with and without sinew reincorporat ed. Five shank treatments were desinewed with a commercial desinewer; the other was whole ground shank. Four desinewed shank treatments had 7% flaked sinew reincorporated; the fifth had none. Patties with flake d sinew had more (P <0.05) collagen than controls or those with desine wed shank only. Control parties had lower pH (P <0.05) than shank patt ies (5.80 vs 6.07). Desinewed-shank patties had fewer (P <0.05) connec tive tissue particles and were more (P <0.05) juicy than whole-ground- shank patties. Shank patties were lighter red but less stable in color than the controls.