Flaked Sinew Addition to Low-fat Cooked Salami |
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| Authors: | V LETELIER CL KASTNER PB KENNEY DH KROPF MC HUNT CM GARCÍA ZEPEDA |
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| Affiliation: | Authors Kastner, Kropf, Hunt, and García Zepeda are affiliated with the Dept. of Animal Sciences &Industry, Kansas State Univ., Weber Hall, Manhattan, KS 66506. Author Letelier is with Western States Meat Association, Oakland, CA 94604. Author Kenney is affiliated with the Division of Animal &Veterinary Sciences, West Virginia Univ., Morgantown, WV 26506. |
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| Abstract: | Flaked sinew (FS) was added at three levels (7.5, 15, and 22.5%) to low-fat, 20% added water (AW) salamis. A 1.27 cm Comitrol machine head was used to produce large (flaked once) and small (flaked twice) particle sizes. Treatments were preblended (P) and non-preblended (N). P and N controls contained 10% and 20% fat, respectively. Addition of FS decreased (P < 0.05) moisture compared to controls. Yields decreased (P < 0.05) as FS increased regardless of particle size; however, FS addition minimized purge. Lightness increased (P < 0.05) as FS increased in N treatments compared to the low-fat control. Break force/cm2 increased (P < 0.05) in P controls compared to N controls. Large FS particle size N treatments had higher (P < 0.05) peak force values than those with small particle size. FS treatments were comparable to high-fat controls in palatability traits. |
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| Keywords: | beef sinew texture salami low-fat |
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