Effects of sugar, internal cooking temperature, and hot-boning on the characteristics of low fat, restructured, value-added beef roasts
Kansas Agricultural Experiment Station contribution; no. 88-363-S; Cattlemen's Day, 1988; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 539; Beef; Beef roasts; Sugar; Internal cooking temperature; Hot-boning
Low fat, restructured beef roasts were made from muscles that were conventionally or hot-boned. Differing combinations of salt, phosphate, and glucose were added. Then roasts were cooked to 145 ÌŠF or 200 ÌŠF. Roasts from conventionally boned muscle generally had less warmed-over flavor and higher acceptability scores than those from hot-boned muscle. Adding glucose with salt and phosphate helped suppress warmed-over flavor throughout display and did not reduce flavor acceptability or increase cooking loss. Roasts cooked to 200 ÌŠF had lower warmed-over flavor scores and were more acceptable, but were less cohesive and had higher cooking losses than roasts cooked to 145 ÌŠF. All roasts were acceptable, regardless of boning, ingredient, or temperature treatment.
Goll, S.J.; Hunt, Melvin C.; Kropf, Donald H.; and Kastner, Curtis L.
"Effects of sugar, internal cooking temperature, and hot-boning on the characteristics of low fat, restructured, value-added beef roasts,"
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