Using a BaaderTM desinewing machine on
beef shanks can increase the value of a beef
carcass by $1 to $5 by improving palatability
and texture and reducing fat. By varying belt
pressure and drum opening size and passing
shanks twice through the desinewer, we obtained
commercially acceptable yields. Maximum
lean yield was 93% of the shank using 5
mm drum holes for both passes. With 3 mm
drum holes, very lean produced on the first pass. Using desinewed
lean and flaking the sinew with an Urschel
Commitrol®, we produced low-fat (10%)
ground beef patties. Patties from desinewed
lean alone and/or desinewed lean with flaked
sinew reincorporated were more acceptable
(P<.05) and had fewer noticeable connective
tissue particles than patties made from unprocessed
ground shank.
