Technological characteristics of pre- and post-rigor deboned beef mixtures from Holstein steers and quality attributes of cooked beef sausage

Technological characteristics of pre- and post-rigor deboned beef mixtures from Holstein steers and quality attributes of cooked beef sausage

The objective of this study was to determine the effects of deboning time (pre- and post-rigor), processing steps (grinding - GB; salting - SB; batter formulation - BB), and storage time on the quality of raw beef mixtures and vacuum-packaged cooked sausage, produced using a commercial formulation w...

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Veröffentlicht in:Meat science 2018-11, Vol.145, p.71-78
Hauptverfasser: Sukumaran, Anuraj T., Holtcamp, Alexander J., Campbell, Yan L., Burnett, Derris, Schilling, Mark W., Dinh, Thu T.N.
Format: Artikel
Sprache:eng
Schlagworte:
Beef
Pre-rigor
Protein solubility
Sausage
Sensory
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Zusammenfassung:The objective of this study was to determine the effects of deboning time (pre- and post-rigor), processing steps (grinding - GB; salting - SB; batter formulation - BB), and storage time on the quality of raw beef mixtures and vacuum-packaged cooked sausage, produced using a commercial formulation with 0.25% phosphate. The pH was greater in pre-rigor GB and SB than in post-rigor GB and SB (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2018.06.001