Abstract
ABSTRACT Tumbling prior to injection and different tumbling regimes was investigated to improve the processing characteristics of beef mini roasts. Six inside round muscles (semimembranosus muscle, with adductor and gracilus removed) were cut into six 700 ± 50 g roasts. The roasts were injected 125 or 150% over original weight. The tumbling regime incorporated tumbling prior to injection (pretumbling) and two postinjection tumbling regimes (continuous versus intermittent). Tumbling prior to injection improved (P < 0.05) injection pick up, retention, yield and tenderness, however, with mini roasts there were no differences between continuous and intermittent tumbling. Further research is needed on processing technologies to improve efficiencies in producing these mini roast beef.
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