Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8502351 | Meat Science | 2018 | 8 Pages |
Abstract
The objective of this study was to determine the effects of deboning time (pre- and post-rigor), processing steps (grinding - GB; salting - SB; batter formulation - BB), and storage time on the quality of raw beef mixtures and vacuum-packaged cooked sausage, produced using a commercial formulation with 0.25% phosphate. The pH was greater in pre-rigor GB and SB than in post-rigor GB and SB (Pâ¯<â¯.001). However, deboning time had no effect on metmyoglobin reducing activity, cooking loss, and color of raw beef mixtures. Protein solubility of pre-rigor beef mixtures (124.26â¯mg/kg) was greater than that of post-rigor beef (113.93â¯mg/kg; Pâ¯=â¯.071). TBARS were increased in BB but decreased during vacuum storage of cooked sausage (Pâ¯â¤â¯.018). Except for chewiness and saltiness being 52.9â¯N-mm and 0.3 points greater in post-rigor sausage (Pâ¯=â¯.040 and 0.054, respectively), texture profile analysis and trained panelists detected no difference in texture between pre- and post-rigor sausage.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Anuraj T. Sukumaran, Alexander J. Holtcamp, Yan L. Campbell, Derris Burnett, Mark W. Schilling, Thu T.N. Dinh,