Meat and storage effects on processing characteristics of beef roasts

• Published in: Meat science Vol. 62; no. 1; pp. 121 - 127
• Main Authors: Boles, J.A, Swan, J.E
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.09.2002; Elsevier
• Subjects: Beef; Biological and medical sciences; Colour; Cook yields; Food industries; Fundamental and applied biological sciences. Psychology; Meat and meat product industries; Meat cut; Processing; Roasts; Storage; Thawing rate; Thawing rate; Storage; Meat cut; Roasts; Beef; Cook yields; Processing; Colour; Heat treatment; Cooking; Warehousing; Quality; Color; Meat product; Thawing; Freezing
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/S0309-1740(01)00236-4

Two experiments were done to determine the effect of storage conditions and meat cut on the processing characteristics of beef roasts. The first experiment examined the effect of storage condition (fresh/frozen), cap on/off, thawing regime and holding time post thawing on purge, brine uptake, cook yield and colour of raw and cooked roasts. The second experiment examined the effect of meat cut (insides/flats) and chilled storage for up to 8 weeks on processing characteristics of roast beef. Purge was greater for insides stored frozen without cap and air thawed. Frozen thawed cuts had increased brine retention after injection, after tumbling and after cooking. Flats had less purge and higher cook yields when manufactured into roast beef. Raw and cooked colour was not significantly affected by most factors investigated. Raw meat was more red than meat that had been frozen.