Textural and Chemical Characteristics of Recombined Precooked Beef Chuck Roasts as Influenced by Boning Time and Salt Level

T. F. MANN, J. O. REAGAN, LP JOHNSON, C. E. LYON, J. W. MABRY, M. F. MILLER

Research output: Contribution to journalArticlepeer-review

7 Scopus citations

Abstract

The effects of hot‐boning (HB) and salt level (SL) (0, 0.5, 1.0%) on recombined precooked roasts from three beef chuck recombined whole muscles were investigated using a system that employed electrical stimulation, blade tenderization, vacuum massage and the addition of phosphate. SL and muscle type (MT) significantly affected proximate composition (protein, fat and moisture). Maximum yields were obtained with hot‐boned treatments at the highest salt level. Instron measurements were affected by MT, HB and SL. Results of this study indicate that binding of large meat pieces together to form low calorie recombined, precooked roasts can be achieved.

Original languageEnglish
Pages (from-to)330-333
Number of pages4
JournalJournal of food science
Volume55
Issue number2
DOIs
StatePublished - Mar 1990

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