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EFFECT OF DESINEWING VERSUS GRINDING ON TEXTURAL PROPERTIES OF BEEF
Author(s) -
CROSS H.R.,
BERRY B.W.,
NICHOLS J.E.,
ELDER R.S.,
QUICK J.A.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02530.x
Subject(s) - grinding , head (geology) , connective tissue , food science , materials science , mathematics , chemistry , composite material , biology , paleontology , genetics
The objective of this study was to evaluate the effect of mechanical desinewing (a new process whereby the major portion of the sinew or connective tissue and foreign particles is removed) vs grinding on textural properties of comminuted beef. Desinewing generally improved textural properties of beef patties with greatest effects on meat from mature animals. The 0.19 cm desinewing head was superior to 0.25 or 0.32, but further research is needed to refine head selection.