ABSTRACTMuscles were excised pre‐rigor (hot‐boned, HB) or post‐rigor (conventionally boned, CB), chunked, and were subjected to four ingredient treatments: (SPE) 2 NaCl, 0.5 NaCl, 0.5 phosphate, 2 glucose (SP 2 NaCl, 0.5 phosphate (SG) 2 NaCl, 2 glucose and (PG) 0.5 phosphate, 2 glucose to produce low fat, restructured, beef roasts, which were cooked to an internal temperature of 63 or 93°C. Addition of glucose to a salt and phosphate (LEM‐O‐FOS1) ingredient treatment as well as cooking to 93°C helped maintain low warmed‐over flavor (WOF) scores and kept thiobarbituric acid values below threshold (<1.0) while maintaining desirable consumer accepta
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