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Optimum Time for Using Chilled Beef in Gelled Products
Author(s) -
Farouk M. M.,
WIELICZKO K.J.
Publication year - 2003
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.1365-2621.2003.tb14134.x
Subject(s) - chemistry , emulsion , sarcoplasm , food science , myofibril , malondialdehyde , solubility , raw material , tenderness , yield (engineering) , chromatography , biochemistry , antioxidant , materials science , organic chemistry , endoplasmic reticulum , metallurgy
The functional properties of beef semitendinosus muscle stored at −1 °C for 4 wk were determined. Total protein and myofibrillar protein solubilities and malondialdehyde (MDA) content increased with time up to Week 3, and then started to decline ( P < 0.001). Sarcoplasmic protein solubility decreased with time throughout the storage period ( P < 0.001). Cooked batter gel stress, strain, yield, and emulsion stability increased with time for 3 wk and then declined on the fourth ( P < 0.001). Meat stored chilled for 2 to 3 wk had the best gelling ability and thus potentially would provide the best raw material for gelled products.