TY - JOUR
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
Y1 - 1990/3
N2 - 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.
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.
UR - http://www.scopus.com/inward/record.url?scp=84987261035&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1990.tb06755.x
DO - 10.1111/j.1365-2621.1990.tb06755.x
M3 - Article
AN - SCOPUS:84987261035
VL - 55
SP - 330
EP - 333
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 2
ER -