Browsing by Subject "Hot-boning"

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Processing time and binder effect on the quality of restructured rolls from hot-boned beef

Farouk, M. M.; Hall, W. K.; Wieliczko, K. J.; Swan, Janis E. (Blackwell Publishing Inc., 2005)

The effects of time postmortem and binders on the quality of raw and cooked restructured beef rolls were determined. The use of prerigor meat (1–5 h postmortem) or Activa resulted in higher bind strength for both raw and ...