Processing Ingredients Affecting Oxidative and Textural Stability of Restructured Beef Roasts |
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| Authors: | G.C. ARGANOSA J.S. GODBER U. TANCHOTIKUL K.W. McMILLIN K.P. SHAO |
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| Affiliation: | Author Godber is with the Dept. of Food Science and McMillin is with the Dept. of Animal Science of the LSU Agricultural Center, Baton Rouge, LA 70803.;Author Shao was formerly in the Dept. of Experimental Statistics and Tanchotikul was formerly-with the Dept. of Food Science.;Author Arganosa is currently with the Department of Food Science of the Univ. of Alberta, Edmonton, Canada. |
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| Abstract: | Restructured beef roasts containing 0.3% sodium tripolyphosphate (STP) and 1% soy protein isolate (SPI); or STP only; or SPI only; or no STP or SPI were cooked at 70 or 100°C to an internal temperature of 65°C, then stored at 4°C for 0 and 3 days. In control roasts, the higher cooking temperature resulted in higher (p ≤ 0.05) TBA values. STP and SPI inhibited oxidation but the effect was not detected sensorially. Significant interactions (p ≤ 0.05) indicated that STP was more effective at higher cooking temperatures and SPI at lower temperatures. Total moisture of the cooked product was significantly greater with STP but no differences in juiciness and tenderness were detected sensorially. |
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