EFFECTS OF PROCESSING TREATMENTS ON CHEMICAL AND ORGANOLEPTIC PROPERTIES OF CORNED BEEF

Abstract

ABSTRACTEighteen beef briskets obtained from USDA Choice carcasses were boned and randomly assigned to either a 4°C or ‐10°C storage treatment for 72 hr. The frozen briskets were then placed in a 4°C cooler and held until attaining an internal temperature of 3–4°C. After thawing, all briskets were pumped to 0, 10 or 20% of their green weight (3 briskets/group/pumping treatment) and held for 2 days in a cover pickle of the same salinity. Weight losses were determined after a 2‐day immersion period and chemical and organoleptic samples were obtained 2, 7 and 14 days after pumping. These data indicate that processing yields were not significantly affected by degree of pump, storage at ‐ 10°C prior to processing or specific gravity values. Residual nitrite values were not significantly affected by freezing treatments prior to processing or specific gravity values. Nitrite levels were similar at 2 and 14 days after pumping at all pumping levels. After 7 days of storage, residual nitrite levels were less than 50 ppm in all briskets. Sensory ratings for tenderness and juiciness were observed to increase as time after pumping increased.