Abstract
ABSTRACTNonvacuum (NV), vacuum (V) or nitrogen back flush (NB) processing conditions during intermittent tumbling (10 min/hr) were compared for effects on the characteristics of restructured cured beef. Meat in a NV atmosphere exhibited higher (P<0.05) cooked yields than either V or NB; also V‐tumbled meat had higher yields than the NB atmosphere (P<0.05). Meat tumbled in a NB atmosphere had higher (P<0.05) protein extraction values than meat treated in either V or NV. In summary, meat tumbled at any of the three atmospheres was satisfactory.
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