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

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dc.contributor.author Goll, S.J.
dc.contributor.author Hunt, Melvin C.
dc.contributor.author Kropf, Donald H.
dc.contributor.author Kastner, Curtis L.
dc.date.accessioned 2010-11-22T16:08:44Z
dc.date.available 2010-11-22T16:08:44Z
dc.date.issued 2010-11-22
dc.identifier.uri http://hdl.handle.net/2097/6527
dc.description.abstract 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 helped suppress warmed-over flavor throughout display and did not reduce flavor acceptability or increase cooking loss. Roasts cooked to 200 ̊F had lower warmed-over flavor scores and were more acceptable, but were less cohesive and had higher cooking losses than roasts cooked to 145 ̊F. All roasts were acceptable, regardless of boning, ingredient, or temperature treatment. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 88-363-S en_US
dc.relation.isPartOf Cattlemen’s Day, 1988 en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 539 en_US
dc.subject Beef en_US
dc.subject Beef roasts en_US
dc.subject Sugar en_US
dc.subject Internal cooking temperature en_US
dc.subject Hot-boning en_US
dc.title Effects of sugar, internal cooking temperature, and hot-boning on the characteristics of low fat, restructured, value-added beef roasts en_US
dc.type Conference paper en_US
dc.date.published 1988 en_US
dc.citation.epage 93 en_US
dc.citation.spage 91 en_US
dc.description.conference Cattlemen's Day, 1988, Kansas State University, Manhattan, KS, March, 1988 en_US
dc.contributor.authoreid ckastner en_US


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