Wieners were prepared from CO2‐chilled hot‐boned beef, brine‐chilled hot‐boned beef, and conventionally chilled beef raw materials after 0, 7, 14, and 21 days of storage (2°C) in chub packages. Chilling method had little influence on the extractability and emulsifying capacity of salt‐soluble proteins. Processing yields and sensory ratings for the wieners prepared from hot‐boned beef were either equal to or superior to those prepared from cold‐boned beef. Sensory panel ratings indicated that weiners may be processed from pre‐rigor beef without a loss in palatability. Results from this study indicate that chilling hot‐boned beef with CO2 or with brine does not significantly alter its functional properties as a sausage raw material.
|Number of pages||3|
|Journal||Journal of food science|
|State||Published - Mar 1989|