Composition and Chemistry of Mechanically Recovered Beef Neck-Bone Lean |
| |
| Authors: | BP DEMOS RW MANDIGO |
| |
| Affiliation: | Authors Demos and Mandigo are with the Dept. of Animal Science, Univ. of Nebraska-Lincoln, Lincoln, NE 68583–0908. |
| |
| Abstract: | The objective was to characterize basic chemical and functional differences among mechanically recovered neck-bone lean beef (MRNL), hand-trimmed neck-bone lean beef, a control of 85% beef lean trim and bone marrow. MRNL had higher (P < 0.05) metmyoglobin reducing ability and more total iron than the control and more fat (P < 0.05) than hand trim. Values for pH were higher (P < 0.05) for MRNL than for hand trim or the control (6.68, 6.33 and 5.80, respectively). MRNL also had higher (P < 0.05) nonheme iron, total pigment and water-holding capacity. Bone marrow had higher (P < 0.05) ash, cholesterol, total iron, total pigment and pH than any lean types. |
| |
| Keywords: | beef neck bone bone marrow metmyoglobin water-holding |
|
|
