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  • 1
    Electronic Resource
    Electronic Resource
    Mechanically Recovered Neck Bone Lean and Ascorbic Acid Improve Color Stability of Ground Beef Patties (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ground beef patties at two ascorbic acid (Asc) levels (0 and 1,000 ppm) and three mechanically recovered neck bone lean (MRNL) levels (0, 15 and 30%) were analyzed for percentage surface metmyoglobin (metMb) and HunterLab L* and a* values over 6 days of retail display. Data were collected for two replications. Patties made with Asc had less (P 〈 0.01) surface metMb than patties made without Asc on days 1-4 of retail display. Ascorbic acid and MRNL acted synergistically to improve surface color. Patties made with Asc showed a linear decrease (P 〈 0.05) in surface metMb as MRNL level increased from 0 to 30%. Patties made without Asc showed no change in surface metMb as MRNL level increased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb13180.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Composition and Chemistry of Mechanically Recovered Beef Neck-Bone Lean (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb09830.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    PHYSICAL, CHEMICAL AND ORGANOLEPTIC PROPERTIES OF GROUND BEEF PATTIES MANUFACTURED WITH MECHANICALLY RECOVERED NECK BONE LEAN (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 7 (1996), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A two fat level (10% and 20%) x four mechanically recovered neck bone lean (MRNL) level (0, 15, 30 and 45%) complete factorial design was employed to characterize ground beef patties manufactured with MRNL. Level of MRNL did not affect (P〉0.05) raw proximate composition, cook yield, water-holding capacity or consumer sensory panel flavor, texture or overall desirability. The consumer panel found that juiciness increased (P〈0.01) in a linear fashion with a higher MRNL level. Kramer Shear Parameters decreased (P〈0.05) with increasing levels of MRNL. Ground beef patty springiness, hardness and chewiness decreased (P〈0.01) linearly as MRNL increased. Patties made with 10% fat were less juicy (P〈0.05), harder (P〈0.05) and chewier (P〈0.05) than those with 20% fat. MRNL can be used in manufacture of low-fat processed meat products. Mechanically recovered lean levels down to 15% in low-fat patties (10%) can mimic sensory texture and juiciness of 20% fat patties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1996.tb00595.x
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    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    LOW-FAT, NO ADDED SALT IN RESTRUCTURED BEEF STEAKS WITH VARIOUS BINDERS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 5 (1994), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: This research investigated technology for the development of a low-fat restructured beef steak devoid of added salt with texture similar to intact muscle. Low-fat (10%), low-sodium restructured beef steaks made from closely trimmed, flaked beef round muscles and tumbled with or without a binding agent were compared to boneless top loin steaks (5–6% fat). Boneless top loin steaks had greater (P 〈 .05) shear resistance, cohesiveness, juiciness, overall desirability, percentage moisture (raw) and percentage protein (cooked) than restructured steaks. Steaks made with 3.0% modified potato starch had slightly more juiciness and moisture content (cooked) and lower expressible fluid content than all other restructured samples. Product made with 1.0% microcrystalline cellulose had lower (P 〈 .05) juiciness scores than top loin steaks and restructured steaks made with no additives or modified potato starch. Use of 0.25% kappa-carrageenan or 1.5% surimi increased (P 〈 .05) sensory scores for off-flavor. Steaks made with 1.5% surimi also had lower (P 〈 .05) sensory scores for overall desirability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1994.tb00547.x
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    Paper (German National Licenses)
    Fulltext
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