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
Online-Zugang:	Volltext
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