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Some Effects of Various Methods of Processing on the Characteristics of Tumbled Cured Beef
Author(s) -
MIKEL WILLIAM B.,
ROGERS R.W.,
ALTHEN T.G.
Publication year - 1988
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.1365-2621.1988.tb09327.x
Subject(s) - curing (chemistry) , food science , moisture , chemistry , polymer chemistry , organic chemistry
Effects of the following processing methods: (A) pumped whole muscle, (B) masserated muscle with curing solution added, or (C) ground muscle with the curing solution added, on the characteristics of tumbled cure beef were investigated. Product A exhibited higher (P<0.05) yields than either products B or C. However, both products B and C were of higher quality as noted by fewer (P<0.05) voids and pinholes and thus B and Chad higher overall appearance scores than A. Product C also contained more (P<0.05) moisture. Although both methods B and C produced acceptable products, method C is recommended for greater ease of processing.