ISSN:
1745-4557
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Three types of restructured roasts were made from beef rounds, with or without antioxidants: (1) roasts made with top and bottom round pieces weighing 0.343-0.680 kg; (2) roasts made with top and bottom round pieces weighing 0.113-0.343 kg; and (3) roasts made with knuckles and gracilis muscles of rounds that were ground through a 3-hole kidney-shaped plate. All roasts were precooked, stored at -17°C for 10-14 days, and then reheated. Total weight loss (precooking loss + reheating loss), proximate composition and thiobarbituric acid values for lipid oxidation were not different (P〉0.05) among the three types of roasts. Juiciness and overall palatability scores were higher (P〈0.05) for roasts made with ground knuckles and gracilis muscles of the round than for the other two types of roasts. Within each roast type, use of antioxidants did not affect (P〈0.05) any of the properties determined.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4557.1985.tb00839.x
