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Acceptability and functional properties of restructured roast from frozen pre-rigor injected beef.
MedLine Citation:
PMID:  22061845     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Restructured beef roasts, made to a standardized formulation, were prepared using the following types of meat that had been stored at - 18 °C for 5 or 10 weeks: grass-fed bull beef pre-rigor injected with a salt/phosphate brine; uninjected grass-fed bull beef; uninjected grain-fed beef; a 50:50 blend of pre-rigor injected grass-fed bull beef and grain-fed beef; and a 50:50 blend of uninjected grass-fed bull beef and grain-fed beef. After frozen storage, pre-rigor injected beef had a higher (p < 0.05) ultimate pH than uninjected beef . Grain-fed beef had the lowest ultimate pH. Roasts made from pre-rigor injected beef were redder (higher Hunter a(∗) values) than roasts made with uninjected beef (p < 0.05). Roasts made from grain-fed beef were lighter and looked more cooked (higher L(∗) and lower a(∗) values respectively) than those made with grass-fed beef. Extending frozen storage to 10 weeks decreased the cook yield (p < 0.05), peak force (p < 0.001) and extensibility (p < 0.05). Consumer panellists preferred (p < 0.05) roasts made from pre-rigor injected beef for tenderness, juiciness and overall acceptability compared with roasts made from uninjected beef.
Authors:
M M Farouk; J E Swan
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Meat science     Volume:  46     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  1997 May 
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  57-66     Citation Subset:  -    
Affiliation:
Meat Industry Research Institute of New Zealand (Inc.), PO Box 617, Hamilton, New Zealand.
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