Preserving pre-rigor meat functionality for beef patty production

Meat Science

Volumn 73, Issue 2, 2006, Pages 287-294

  Claus, J R ^a   Sorheim O ^b  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

Beef; Hot processing; Patties; Pre rigor meat

Indexed keywords

EID: 33645031090     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.12.004     Document Type: Article

References (32)

1. J.C. Acton, and R.L. Saffle Preblended and pre-rigor meat in sausage emulsions Food Technology 23 3 1969 93 97
2. J.C. Acton, G.R. Ziegler, and D.L. Burge Jr. Functionality of muscle constituents in the processing of comminuted meat products CRC Critical Reviews in Food Science and Nutrition 18 2 1983 99 121
3. C.R. Almeida, and R.W. Rogers Effects of pH, preblending, and frozen storage of beef on some processing characteristics of "lite" frankfurters American Society of Animal Science Southern Section. Abstract 47 1991 21
4. AOAC (1998). Official Methods of Analysis. Method 928.08 Nitrogen in meat, Kjeldahl method. 14th ed. Association of Official Analytical Chemists, Washington, DC.
5. P.H. Bernthal, A.M. Booren, and J.I. Gray Effect of sodium chloride concentration on pH, water-holding capacity and extractable protein of pre-rigor and post-rigor ground beef Meat Science 25 2 1989 143 154
6. M.C. Bourne Texture profile analysis Food Technology 32 1978 62 66 72
7. Y.I. Choi, C.L. Kastner, and D.H. Kropf Effects of hot boning and various levels of salt and phosphate on protein solubility, functionality, and storage characteristics of preblended pork used in frankfurters Journal of Food Protection 50 12 1987 1025 1036 1047
8. J.R. Claus, M.C. Hunt, and C.L. Kastner Effects of substituting added water for fat on the textural, sensory, and processing characteristics of bologna Journal of Muscle Foods 1 1 1989 1 21
9. J.R. Claus, M.L. Jordan, W.N. Eigel, N.G. Marriott, and D.E. Shaw Calcium chelator and salt extracted myofibrillar protein injection into lean pre-rigor beef muscle-effects on tenderness indices Journal of Muscle Foods 9 4 1998 329 338
10. J.R. Claus, H. Wang, and N.G. Marriott Pre-rigor carcass muscle stretching effects on tenderness of grain-fed beef under commercial conditions Journal of Food Science 62 6 1997 1231 1234
11. C. Fischer, K.O. Honikel, and R. Hamm Influence of sodium chloride on biochemical changes, water holding capacity and sarcomere length of freshly slaughtered beef ZeitschriftfurLebensmittelUntersuchungundForschung 174 6 1982 447 452
12. T. Frøystein, O. Sørheim, S.A. Berg, and K. Dalen Salt distribution in cured hams studied by computer X-ray tomography Fleischwirtschaft 69 1989 220 222
13. C. Gariepy, and P. Delaquis Hot boning of meat Food-Industries 46 1 1993 18
14. C. Gariepy, P.J. Delaquis, J.L. Aalhus, D.S. McGinnis, M. Robertson, and C. Leblanc A modified hot processing strategy for beef: functionality of electrically-stimulated and hot-boned meat preblended with different NaCl concentrations Food Research International 27 6 1994 519 526
15. R. Hamm Biochemistry of meat hydration Advances in Food Research 10 1960 355 463
16. R. Hamm Post-mortem changes in muscle affecting the quality of comminuted meat products R. Lawrie Developments in meat science Vol. 2 1981 Applied Science Publishers Limited London 93 124
17. K.O. Honikel, C. Fischer, A. Hamid, and R. Hamm Influence of postmortem changes in bovine muscle on the water-holding capacity of beef. Postmortem storage of muscles at 20 °C Journal of Food Science 46 1 1981 1 6
18. M.C. Hunt, O. Sørheim, and E. Slinde Color and heat denaturation of myoglobin forms in ground beef Journal of Food Science 64 5 1999 847 851
19. R.G. Johnson, and R.L. Henrickson Effect of treatment of pre- and post-rigor porcine muscles with low sodium chloride concentrations on subsequent extractability of protein Journal of Food Science 35 3 1970 268 270
20. Y.H. Lan, J. Novakofski, R.H. McCusker, M.S. Brewer, T.R. Carr, and F.K. McKeith Thermal gelation of stretched and cold-shortened bovine sternomandibularis muscle and myofibrils Journal of Food Science 60 4 1995 661 663
21. V.T. Mendenhall Effect of pH and total pigment concentration on the internal color of cooked ground beef patties Journal of Food Science 54 1 1989 1 2
22. 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
23. Nordic Committee for Food Methods (1991). Method no. 23 for water. Oslo, Norway. Available from www.nmkl.org.
24. G. Offer, and J. Trinick On the mechanism of water holding in meat: the swelling and shrinking of myofibrils Meat Science 8 4 1983 245 281
25. H.T. Pedersen, H. Berg, F. Lundby, and S.B. Engelsen The multivariate advantage in fat determination in meat by bench-top NMR Innovative Food Science and Emerging Technologies 2 2001 87 94
26. E.J. Puolanne, and R.N. Terrell Effects of salt levels in pre-rigor blends and cooked sausages on water binding, released fat and pH Journal of Food Science 48 4 1983 1022 1024
27. R.L. Saffle, and J.W. Galbreath Quantitative determination of salt-soluble protein in various types of meat Food Technology 18 7 1964 119
28. SAS Institute (1996). Statistical analysis software, version 6.12. SAS Institute Inc., Cary, NC.
29. A.D. Small, J.R. Claus, H. Wang, and N.G. Marriott Particle size and mixing time effects on sensory and physical properties of low-fat, high-moisture pork frankfurters Journal of Food Science 60 1 1995 40 41 54
30. E. Torres, A.M. Pearson, J.I. Gray, A.M. Booren, and M. Shimokomaki Effect of salt on oxidative changes in pre- and post-rigor ground beef Meat Science 23 3 1988 151 163
31. J.C. Trautman Fat-emulsifying properties of pre-rigor and post-rigor pork proteins Food Technology 18 7 1964 121 123
32. F. Wirth Frankfurter-type sausages. Water binding, fat binding, development of structure Fleischwirtschaft International 1 1987 24 31