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Keywords

Cattlemen's Day, 1990; Kansas Agricultural Experiment Station contribution; no. 90-361-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 592; Beef; Iridescence; Phosphate; Internal temperature; Cooking temperature; Slicing temperature; Slicer blade

Abstract

Beef semitendinosus (ST) muscles with injected water (3 or 10% of raw muscle weight) and phosphate (0.3%) were cooked to final internal temperatures of 130 (held at 130 for 121 min), 140 (held at 140 for 12 min), 145, or 155°1\ then sliced at 30, 45, 120, 130, or 145<>P by either a dull or a sharp slicer. Biceps femoris (BF) muscles had the same treatment but only at 3% water addition. Controls were uninjected muscles from the opposite side of the carcass. For ST muscles (all with 0.3% added phosphate), 3% added water resulted in less iridescence than controls and those containing 10% added water. Iridescence was also lowered by cooking to 130°F (held for 121 min), slicing at 30 ÌŠF or slicing with a dull slicer blade. Iridescence varied (P<.05) among muscles from different carcasses under the same cooking and slicing conditions. BF muscles had much less iridescence than ST muscles. Our results show that processing-cooking- slicing alterations can help reduce iridescence, especially for the ST (eye of round) muscle.

First page

48

Last page

50

Creative Commons License

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.

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