Share

EFFECTS OF GRINDING AND MECHANICAL DESINEWING IN THE MANUFACTURE OF BEEF PATTIES USING CONVENTIONALLY CHILLED AND HOT BONED AND RAPIDLY CHILLED MATURE BEEF.

Author(s) : WELLS L. H., BERRY B. W., DOUGLAS L. W.

Type of article: Article

Summary

BONELESS CHUCKS FROM CHILLED MATURE BULL AND HOT BONED AND CHILLED USDA CUTTER-CANNER COW CARCASSES WERE PROCESSED INTO PATTIES AFTER FAT WAS ADJUSTED AND MEAT COMMINUTED EITHER BY GRINDING OR MECHANICAL DESINEWING. IN COMPARISON WITH GRINDING, USE OF SMALLER APERTURE SIZES IN DESINEWING REDUCED TOTAL COLLAGEN AND INCREASED TENDERNESS RATINGS ONLY OF PATTIES MADE FROM CHILLED COW BEEF. FOR BULL AND COW BEEF, GRINDING PRODUCED HIGHER PALATABILITY VALUES THAN DESINEWING. TENDERNESS RATINGS WERE NOT CLOSELY RELATED TO TOTAL COLLAGEN. LEVELS OF MOISTURE IN COOKED PATTIES WERE HIGH WHEN THESE APERTURE SIZES WERE USED.

Details

  • Original title: EFFECTS OF GRINDING AND MECHANICAL DESINEWING IN THE MANUFACTURE OF BEEF PATTIES USING CONVENTIONALLY CHILLED AND HOT BONED AND RAPIDLY CHILLED MATURE BEEF.
  • Record ID : 1981-0129
  • Languages: English
  • Publication date: 1980/03
  • Source: Source: J. Food Sci.
    vol. 45; n. 2; 163-167; 173; 5 tabl.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing