Tidsskrift : Meat Science , vol. 73 , p. 459–466–8 , 2006
Utgiver : Elsevier
Trykt : 0309-1740
Elektronisk : 1873-4138
Publikasjonstype : Vitenskapelig artikkel
Sak : 5
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Ground, pre-salted, pre-rigor semimembranosus muscles of beef were subjected to three treatments A = rapid carbon dioxide (CO2) chilling, B = slow CO2 chilling and C = air chilling, and compared to a control D = slow air chilling of muscles, which were subsequently ground and salted post-rigor. Meat of the pre-rigor treatments A, B and C had higher pH values during processing, lower cooking loss, firmer texture and a lighter yellowish external colour of cooked patties than the post-rigor control D (P < 0.05). The two CO2 chilling regimes A and B had no detrimental effects on the functional properties of the pre-rigor meat. Sarcomere lengths did not differ in meat of the four treatments (p > 0.05), indicating that early pre-salting protected the meat from cold shortening during rapid temperature decline. A process combination of grinding, followed by immediate pre-salting and CO2 chilling within 31 It post-mortem of non-stimulated beef muscles is likely to yield superior binding properties of cooked patties and similar ground beef products. (c) 2006 Elsevier Ltd. All rights reserved.