Attributes of beef sausage batters, patties and restructured roasts from two boning systems

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dc.contributor.authorFarouk, M. M.
dc.contributor.authorHall, W. K.
dc.contributor.authorSwan, Janis E.
dc.date.accessioned2009-10-01T22:26:17Z
dc.date.available2009-10-01T22:26:17Z
dc.date.issued2000
dc.description.abstractSausage batters, patties, hot-set (HS) and cold-set (CS) roasts were processed from electrically stimulated hot-boned or nonstimulated cold-boned beef (two of the boning systems used in New Zealand) that had been held for 1 month at-18C (ESHBF or NSCBF) or at 0 to 1 C (ESHBC or NSCBC). Also, patties were made from 50:50 mixes of frozen and chilled ESHB or NSCB beef. Meat treatment did not affect the cook yield or shear stress and strain of sausage batters or the bind and extension of HS roast. Cook yield (P<0.001) and compressive strength were higher (P<0.05) for patties made from chilled or a mix of frozen and chilled meat than for those made solely from frozen beef. Cooking increased the bind strength but decreased the extension (P<0.001) ofCS roast. Meat storage temperature had more effect on beef products attributes than the boning systems.en
dc.identifier.citationFarouk, M. M., Hall, W. K. & Swan, J.E. (2000). Attributes of beef sausage batters, patties and restructured roasts from two boning systems. Journal of Muscle Foods, 11, 3, 197-212.en
dc.identifier.doi10.1111/j.1745-4573.2000.tb00425.xen
dc.identifier.urihttps://hdl.handle.net/10289/3229
dc.language.isoen
dc.relation.isPartOfJournal of Muscle Foodsen_NZ
dc.relation.urihttp://www3.interscience.wiley.com/journal/119933783/abstracten
dc.subjectbeefen
dc.subjectNew Zealanden
dc.subjectmeaten
dc.titleAttributes of beef sausage batters, patties and restructured roasts from two boning systemsen
dc.typeJournal Articleen
pubs.begin-page197en_NZ
pubs.elements-id41521
pubs.end-page212en_NZ
pubs.issue3en_NZ
pubs.volume11en_NZ
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