Effects of sugar, internal cooking temperature, and hot-boning on the characteristics of low fat, restructured, value-added beef roasts

摘要

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 ̊F or 200 ̊F. 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 helpedsuppress warmed-over flavor throughout display and did not reduce flavor acceptabilityor increase cooking loss. Roasts cooked to 200 ̊F had lower warmed-over flavorscores and were more acceptable, but were less cohesive and had higher cookinglosses than roasts cooked to 145 ̊F. All roasts were acceptable, regardless of boning,ingredient, or temperature treatment.