Acceptability and functional properties of restructured roast from frozen pre-rigor injected beef |
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Authors: | Farouk M M Swan J E |
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Affiliation: | Meat Industry Research Institute of New Zealand (Inc.), PO Box 617, Hamilton, New Zealand. |
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Abstract: | 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. |
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