Meat cut and injection level affects the tenderness and cook yield of processed roast beef

The effect of muscle cut used and brine injection level on the processing c haracteristics of small pre-cooked roast beef was determined. Meat cuts (in side, outside, eye of round, knuckle, clod, chuck roll and brisket) were cu t into small roasts (750 g) and injected at three levels (110, 125 and 150% over raw roast weight) with a non-injected control. Muscle cuts from the c huck can be used to successfully manufacture cooked mini roast beef. Howeve r, the use of small roasts resulted in cook yields that are considerably le ss than what was expected with large intact muscle roasts. Some variation i n tenderness between the muscles was seen, but when muscles were injected t here was a significant increase in tenderness and a reduction in the variab ility in tenderness within the muscle. Roasts injected to 125% above green weight resulted in the highest cook yields. (C) 2001 Elsevier Science Ltd. All rights reserved.