Abstract
ABSTRACT Three types of restructured roasts were made from beef rounds, with or without antioxidants: (1) roasts made with top and bottom round pieces weighing 0.343‐0.680 kg; (2) roasts made with top and bottom round pieces weighing 0.113‐0.343 kg; and (3) roasts made with knuckles and gracilis muscles of rounds that were ground through a 3‐hole kidney‐shaped plate. All roasts were precooked, stored at ‐17°C for 10‐14 days, and then reheated. Total weight loss (precooking loss + reheating loss), proximate composition and thiobarbituric acid values for lipid oxidation were not different (P>0.05) among the three types of roasts. Juiciness and overall palatability scores were higher (P<0.05) for roasts made with ground knuckles and gracilis muscles of the round than for the other two types of roasts. Within each roast type, use of antioxidants did not affect (P<0.05) any of the properties determined.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
