Source: Julie Larson Bricher, MEATINGPLACE, 6/20/18



A new study from Mississippi State University suggests that the effects of pre- and post-rigor deboning time do not significantly change metmyoglobin reducing activity, cooking loss or color of raw beef mixtures nor texture in cooked beef sausage.

Researchers also investigated the effects of grinding, salting and batter formulation processing steps and storage time on the quality of raw beef mixtures and vacuum-packaged cooked sausage, produced using a commercial formulation with 0.25% phosphate.

The findings indicated that pH and protein solubility was greater in pre-rigor than in post-rigor ground and salted deboned beef mixtures. Thiobarbituric acid reactive substances (TBARS), a measure of lipid peroxidation that causes off-flavor odor development in fats, were increased in batter formulation but decreased during vacuum storage of cooked sausage.

To read the abstract, visit the peer-reviewed journal Meat Science online.

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