Farouk, M. M.Hall, W. K.Wieliczko, K. J.Swan, Janis E.2009-10-012009-10-012005Farouk, 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.https://hdl.handle.net/10289/3230The 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.enBeefProcessingQualityHot-boningbindersJournal Article10.1111/j.1745-4573.2005.00024.x