Functionality of cow beef in coarse and fine ground model systems

Meat Science

Volumn 72, Issue 1, 2006, Pages 25-33

  Swan, J E ^a   Boles, J A ^b  

^a UNIVERSITY OF WAIKATO   (New Zealand)

^b MONTANA STATE UNIVERSITY   (United States)

Author keywords

Beef; Composition; Cook loss; Cuts; Functionality; Patties; Sausage; Texture

Indexed keywords

ARGENTINA ELONGATA;

EID: 27144454919     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.05.024     Document Type: Article

References (48)

1. E.D. Aberle, J.C. Forrest, D.E. Gerrard, E.W. Mills, H.B. Hedrick, and M.D. Judge Principles of meat science 4th ed. 2001 Kendall/Hunt Dubuque, IA
2. Acton, J. C., Dick, & R. L. (1984). Protein-protein interaction in processed meats. In Proceedings of the 37th annual reciprocal meat conference (pp. 36-43). Lubbock, USA.
3. AOAC Official methods of analysis 15th ed. 1990 Association of Official Analytical Chemists Arlington, VA
4. W. Arneth Der Beffe-wert und seine Bestimmung. Chemisch-physikalish Merk-male der Fleischqualität. German Federal Meat Research Institute Kulmbacher Reihe 6 1986 156 170
5. S.L. Beilken, L.M. Eadie, I. Griffiths, P.N. Jones, and P.V. Harris Assessment of the textural quality of meat patties. Correlation of instrumental and sensory attributes Journal of Food Science 56 1991 1465 1469 1475
6. B.W. Berry, J.J. Smith, and J.L. Secrist Effects of connective tissue levels on sensory, Instron, cooking and collagen values of restructured beef steaks Journal of Food Protection 49 1986 455 460
7. J.A. Boles, and J.E. Swan Effect of post-slaughter processing and freezing on the functionality of hot-boned meat from young bull Meat Science 44 1996 11 18
8. J.A. Carpenter, and R.L. Saffle A simple method of estimating the emulsifying capacity of various sausage meats Journal of Food Science 29 1964 774 781
9. E.M. Desmond, D.J. Troy, and D.J. Buckley The effects of tapioca starch, oat fibre and whey protein on the physical and sensory properties of low-fat beef burgers Lebensmittel-Wissenschaft und -Technologie 31 7-8 1998 653 657
10. W.H. Dibble Functionality of selected cuts of bull beef 1992 Meat Industry Research Institute of New Zealand Hamilton Publ. No. 901
11. M.M. Farouk, K.J. Wieliczko, and I. Merts Ultra-fast freezing and low storage temperature are not necessary to maintain the functional properties of manufacturing beef Meat Science 66 2003 171 179
12. E.A. Foegeding, and T.C. Lanier The contribution of nonmuscle proteins to texture of gelled muscle protein foods Cereal Foods World 32 1987 202 205
13. Genstat Genstat 5, Release 3, Reference manual. Committee of the Statistics Department, Rothamsted Experimental Station 1993 Claredon Press Oxford
14. A.C. Gornall, C.J. Bardawill, and M.M. David Determination of serum proteins by the Biuret reaction Journal of Biological Chemistry 177 1949 751 766
15. Graafhuis, A. E., & Devine, C. E. (1994). Incidence of high pH beef and lamb II: results of an ultimate pH survey of beef and sheep plants in New Zealand. In Proceedings of the 28th meat industry research conference (New Zealand) (pp. 133-141). Auckland, New Zealand.
16. R. Grau, and R. Hamm Eine einfache Methode sur Bestimmung der Wasserbindung im Muskel Naturwissenschaften 40 1953 29 30
17. R. Grau, and R. Hamm Über das Wasserbindungs vermögen des Säugetier Muskels. Mitt Über die Bestimmung der Wasserbindung des Muskels Zeitschrift für Lebensmittel-Untersuchung und -Forschung 105 1957 446 460
18. W.K. Hall, and J.E. Swan Functional properties of manufacturing beef from grass-fed steers and surgically or immunologically neutered bulls 1992 Meat Industry Research Institute of New Zealand Hamilton Publ. No. 987
19. D.D. Hamann Structural failure in solid foods E.B. Bagley M. Peleg Physical properties of foods 1983 AVI Publishing Westport 351 383
20. D.D. Hamann Rheology as a means of evaluating muscle functionality of processed foods Food Technology 42 6 1988 66 71
21. D.D. Hamann, and T.C. Lanier Instrumental methods for predicting seafood sensory texture quality D.E. Kramer J. Liston Seafood quality determination 1987 Elsevier Barking 123 136
22. D.D. Hamann, and G.A. MacDonald Rheology and texture properties of surimi and surimi-based foods T.C. Lanier C.M. Lee Surimi technology 1992 Marcel Dekker New York 429 500
23. R. Hamm Postmortem changes in muscle with regard to processing of hot-boned beef Food Technology 36 11 1982 105 115
24. R. Hamm Functional properties of the myofibrillar system and their measurements P.J. Bechtel Muscle as food 1986 Academic Press New York 135 199
25. A. Hermansson Methods for studying functional characteristics of vegetable proteins Journal of the American Oil Chemists Society 56 1979 272 279
26. K.O. Honikel The water binding of meat Fleischwirtschaft 67 1987 1098 1102
27. R.C. Jones, E. Dransfield, J.M. Robinson, and A.R. Crosland Correlation of mechanical properties, composition and perceived texture of beefburgers Journal of Texture Studies 16 1985 241 262
28. M.D. Judge, E.D. Aberle, H.R. Cross, and B.D. Schanbacher Thermal shrinkage temperature of intramuscular collagen of bulls and steers Journal of Animal Science 59 1984 706 709
29. R.G. Kauffman, R.L.J.M. van Laack, R.L. Russell, E. Pospiech, C.A. Cornelius, and C.E. Suckow Journal of Animal Science 76 1998 3010 3015
30. Labudde, R. A., & Lanier, T. C. (1995). Protein functionality and development of bind values. In Proceedings of the 48th annual reciprocal meat conference (pp.59-66). San Antonio, USA.
31. T.C. Lanier Functional properties of surimi Food Technology 49 3 1986 107 112
32. T.C. Lanier K. Hart R.E. Martin A manual of standard methods for measuring and specifying the properties of surimi 1991 University of North Carolina Sea Grant College Program Raleigh
33. F.K. McKeith, D.L. DeVol, R.S. Miles, P.J. Bechtel, and T.R. Carr Chemical and sensory properties of thirteen major beef muscles Journal of Food Science 50 1985 869 872
34. J.G. Montejano, D.D. Hamann, and T.C. Lanier Final strengths and rheologial changes during processing of thermally induced fish muscle gels Journal of Rheology 27 1983 557 579
35. J.G. Montejano, D.D. Hamann, and T.C. Lanier Comparison of two instrumental methods with sensory texture of protein gels Journal of Texture Studies 16 1985 403 424
36. G. Offer, and J. Trinick On the mechanism of water holding in meat: the swelling and shrinking of myofibrils Meat Science 8 1983 245 281
37. J.W. Park, T.C. Lanier, J.T. Keeton, and D.D. Hamann Use of cryoprotectants to stabilize functional properties of prerigor salted beef during frozen storage Journal of Food Science 52 1987 537 542
38. B.C. Paterson, F.C. Parrish, and M.H. Stromer Effects of salt and pyrophosphate on the physical and chemical properties of beef muscle Journal of Food Science 53 1987 1258 1265
39. A.M. Pearson, and T.A. Gillett Processed meats 3rd ed. 1999 Aspen Publishers Gaithersburg, MD
40. B.M. Rathgeber, J.A. Boles, and P.J. Shand Rapid postmortem pH decline and delayed chilling reduce quality of turkey breast meat Poultry Science 78 1999 477 484
41. D.N. Sadler, and J.E. Swan Effect of NaCl, polydextrose and storage conditions on the functional characteristics and microbial quality of pre- and post-rigor salted beef Meat Science 46 1997 329 338
42. G.R. Schmidt Functional behaviour of meat components in processing J.F. Price B.S. Schweigert The science of meat and meat processing 3rd ed. 1987 Food and Nutrition Press Trumbull, CT 413 427
43. S.H. Smith, and M.D. Judge Relationship between pyridinoline concentration and thermal stability of bovine intramuscular collagen Journal of Animal Science 69 1991 1989 1993
44. H. Stegemann, and K. Stalder Determination of hydroxyproline Clinica Chemica Acta 18 1967 267 273
45. Swan, J. E., Lund, K., & Norup, S. (2004). Binding in patties. In New Zealand Institute of Science and Technology conference (p. 36) Hamilton, New Zealand.
46. A. Watanabe, H. Sato, E. Tsuneishi, and M. Matsumoto Effects of fattening on post-mortem pH of beef muscles Meat Science 35 1993 269 274
47. R.C. Whiting Ingredients and processing factors that control muscle protein functionality Food Technology (Chicago) 42 4 1988 104 110-114, 210-211
48. O.A. Young, P.J. Torley, and D.H. Reid Thermal scanning rheology of myofibrillar proteins form muscles of defined fibre type Meat Science 32 1992 45 63