EFFECTS OF RAPID PROCESSING ON THE CHEMICAL AND SENSORY PROPERTIES OF RESTRUCTURED STEAK MADE FROM BULL AND STEER MEAT

被引：2

作者：

PATERSON, BC ^{[1
]}

JONES, KW ^{[1
]}

GEE, DH ^{[1
]}

COSTELLO, WJ ^{[1
]}

ROMANS, JR ^{[1
]}

机构：

[1] S DAKOTA STATE UNIV, DEPT ANIM SCI, BROOKINGS, SD 57007 USA

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb13966.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

South Devon cattle (10 bulls, 10 steers) were slaughtered to determine effects of sex condition and postmortem temperature conditioning on the chemical and sensory properties of restructured beef steak. Chucks from each left side were boned following a 4 hr delayed chill (DC, 13.degree. C) period, while chucks from right sides were boned following a 48 hr conventional chill (CC. 2.degree. C). Chucks were mechanically tenderized and formulated into restructured steaks. Bulls produced restructured steaks less prone to oxidative rancidity. Restructured steaks from bulls exhibited higher (P < 0.01) cooking losses and Kramer Shear values. There were no differences between treatments in tenderness, juiciness, flavor, and connective tissue residue ratings; however, DC restructured steaks had lower (P < 0.05) bind values than CC restructured steaks.

引用

页码：28 / 30

页数：3

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