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PRE-AND POST-RIGOR SECTIONED AND FORMED BEEF STEAKS MANUFACTURED WITH DIFFERENT SALT LEVELS, MIXING TIMES AND TEMPERING TIMES.

Author(s) : COON F. P., CALKINS C. R., MANDIGO R. W.

Type of article: Article

Summary

MEAT LOGS WERE PREPARED FROM PRE-OR POST-RIGOR BEEF MUSCLE WITH 0.0, 0.5 OR 1.0% SALT, MIXED FOR 0, 6, 12 OR 18 MIN, FROZEN AND TEMPERED TO 270 K (-3 DEG C). LOGS WERE PRESSED AND CLEAVED AFTER 0, 24, 48 OR 72 HR TEMPERING. TEMPERING AT 270 K RESULTED IN SUFFICIENT METABOLIC ACTIVITY TO DEPLETE THE ATP CONTENT OF PRE-RIGOR MUSCLE. THE PRESENCE OF SALT HASTENED THE ONSET OF RIGOR, MAINTAINED A HIGHER PH AND IMPROVED COOKING YIELDS, BIND (ADHESION) AND TENDERNESS. LONGER MIXING TIMES ENHANCED BIND. THESE DATA SUGGEST THAT, WITH APPROPRIATE MODIFICATION IN THE PROCESSING PROCEDURE, PRE-RIGOR MUSCLE CAN BE INCORPORATED INTO SECTIONED AND FORMED PRODUCTS.

Details

  • Original title: PRE-AND POST-RIGOR SECTIONED AND FORMED BEEF STEAKS MANUFACTURED WITH DIFFERENT SALT LEVELS, MIXING TIMES AND TEMPERING TIMES.
  • Record ID : 1984-1902
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 6; 1983.11-12; 1731-1734; 4 fig.; 3 tabl.; 23 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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