Attributes of beef sausage batters, patties and restructured roasts from two boning systems

Citation
Mm. Farouk et al., Attributes of beef sausage batters, patties and restructured roasts from two boning systems, J MUSCLE F, 11(3), 2000, pp. 197-212
Citations number
34
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF MUSCLE FOODS
ISSN journal
10460756 → ACNP
Volume
11
Issue
3
Year of publication
2000
Pages
197 - 212
Database
ISI
SICI code
1046-0756(200008)11:3<197:AOBSBP>2.0.ZU;2-G
Abstract
Sausage batters, patties, hot-set (HS) and cold-set (CS) roasts were proces sed from electrically stimulated hot-boned or nonstimulated cold-boned beef (two of the boning systems used in New Zealand) that had been held for I m onth at -18C (ESHBF or NSCBF) or at 0 to I C (ESHBC or NSCBC). Also, pattie s were made from 50:50 mixes of frozen and chilled ESHB or NSCB beef: Meat treatment did not affect the cook yield or shear stress and strain of sausa ge batters or the bind and extension of HS roast. Cook yield (P<0.001) and compressive strength were higher (P<0.05) for patties made from chilled or a min of frozen and chilled meat than for those made solely from frozen bee f: Cooking increased the bind strength but decreased the extension (P<0.001 ) of CS roast. Meat storage temperature had more effect on beef products at tributes than the boning systems.