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

doi:10.1111/j.1365-2621.1990.tb06755.x

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

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-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 language	English
Pages (from-to)	330-333
Number of pages	4
Journal	Journal of food science
Volume	55
Issue number	2
DOIs	https://doi.org/10.1111/j.1365-2621.1990.tb06755.x
State	Published - Mar 1990

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@article{76c7bb73d6654aad93f6ebf597c8f94b,

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

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.",

author = "MANN, {T. F.} and REAGAN, {J. O.} and LP JOHNSON and LYON, {C. E.} and MABRY, {J. W.} and MILLER, {M. F.}",

year = "1990",

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T1 - Textural and Chemical Characteristics of Recombined Precooked Beef Chuck Roasts as Influenced by Boning Time and Salt Level

AU - MANN, T. F.

AU - REAGAN, J. O.

AU - JOHNSON, LP

AU - LYON, C. E.

AU - MABRY, J. W.

AU - MILLER, M. F.

PY - 1990/3

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AB - 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.

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