Premium
Physical and Sensory Characteristics and Microbiological Quality of Beef from a Partial Hot Fabrication Procedure
Author(s) -
MEADE M.K.,
JOHNSON D.D.,
WEST R.L.
Publication year - 1992
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.1365-2621.1992.tb11257.x
Subject(s) - tenderness , palatability , food science , sensory system , fabrication , chemistry , longissimus dorsi , biology , medicine , alternative medicine , pathology , neuroscience
Vacuum storage, retail display, microbial content, and palatability were evaluated for beef which had excess fat and muscles from the thin cuts and chuck removed after longissimus pH reached 5.8. Some hot processed cuts were darker in lean color. Deep pectorals and ribeye rolls had minor shape distortions but the physical appearance of these and other cuts was little affected. The partial hot fabrication procedure did not adversely affect sensory attributes including tenderness of the final product.