Processing time and binder effect on the quality of restructured rolls from hot-boned beef
Abstract
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 cooked rolls than the use of postrigor meat (25 h postmortem) or alginate, respectively. Use of prerigor meat or alginate gave a higher cook yield compared to postrigor meat or Activa binder, respectively. Raw slices of product made with Activa were lighter in color, redder and more yellow (higher Hunter L*, a* and b* values) than products made with alginate. Binder had no effect on aerobic plate counts. Raw slices of Activa bound product had better color and overall appearance than product made with alginate; however, cooked rolls made with alginate were more tender and friable and had better overall eating quality, than Activa bound rolls.
Type
Journal Article
Type of thesis
Series
Citation
Farouk, M. M., Hall, W. K., Wieliczko, K. J. & Swan, J. E. (2005). Processing time and binder effect on the quality of restructured rolls from hot-boned beef. Journal of Muscle Foods, 16(4), 318-329.
Date
2005
Publisher
Blackwell Publishing Inc.