Author : Anuraj Theradiyil Sukumaran
Publisher :
ISBN 13 :
Total Pages : 123 pages
Book Rating : 4.:/5 (15 download)
Book Synopsis Use of Pre-rigor Deboned Beef from Holstein Cattle for Sausage Production by : Anuraj Theradiyil Sukumaran
Download or read book Use of Pre-rigor Deboned Beef from Holstein Cattle for Sausage Production written by Anuraj Theradiyil Sukumaran and published by . This book was released on 2018 with total page 123 pages. Available in PDF, EPUB and Kindle. Book excerpt: The objectives of this study were to determine the effects of deboning time (preand post-rigor), processing steps (grinding - GB; salting - SB; batter formulation - BB), and storage time on the microbiological, technological, sensory, and willingness-to-pay attributes of beef sausage. Using the chuck primals from 5 24-month-old Holstein steers, beef was deboned within 2 h post-mortem (pre-rigor) or 72 h (post-rigor) and processed to sausages using beef bratwurst spice mix, water/ice slurry, corn syrup, erythorbate, nitrite, salt, and 0.25% w/w sodium tripolyphosphate and a typical cooking cycle ending at 74 °C. Samples were collected during grinding, salting, batter formulation, and storage of cooked sausages. Beef deboning time did not influence bacterial counts (P >̲ 0.138). However, salting of raw ground beef resulted in a 0.4-log reduction in both aerobic plate count and Salmonella (P ̲ 0.001). Lactic acid bacteria increased from 0.5 log on d 0 to 3.8 log on d 120 of vacuum storage (P ̲ 0.019). The pH was greater in pre-rigor GB and SB than in post-rigor GB and SB (P 0.001). However, deboning time had no effect on metmyoglobin reducing activity, cooking loss, and color of raw beef mixtures. Protein solubility of pre-rigor SB (124.3 mg/kg) tended to be greater than that of post-rigor SB (113.9 mg/kg; P = 0.071). TBARS were greater in BB but decreased during vacuum storage of cooked sausage (P