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Use of Pre-rigor Deboned Beef from H...

Theradiyil Sukumaran, Anuraj.

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Use of Pre-rigor Deboned Beef from Holstein Cattle for Sausage Production.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Use of Pre-rigor Deboned Beef from Holstein Cattle for Sausage Production./
作者:	Theradiyil Sukumaran, Anuraj.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2018,
面頁冊數:	135 p.
附註:	Source: Dissertations Abstracts International, Volume: 80-03, Section: B.
Contained By:	Dissertations Abstracts International80-03B.
標題:	Agriculture. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=10842133
ISBN:	9780438314047

Use of Pre-rigor Deboned Beef from Holstein Cattle for Sausage Production.
Theradiyil Sukumaran, Anuraj.

Use of Pre-rigor Deboned Beef from Holstein Cattle for Sausage Production. - Ann Arbor : ProQuest Dissertations & Theses, 2018 - 135 p.

Source: Dissertations Abstracts International, Volume: 80-03, Section: B.

Thesis (Ph.D.)--Mississippi State University, 2018.

This item is not available from ProQuest Dissertations & Theses.

The objectives of this study were to determine the effects of deboning time (pre- and post-rigor), processing steps (grinding - GB; salting - SB; batter formulation - BB), and storage time on the microbiological, technological, sensory, and willingness-to-pay attributes of beef sausage. Using the chuck primals from 5 24-month-old Holstein steers, beef was deboned within 2 h post-mortem (pre-rigor) or 72 h (post-rigor) and processed to sausages using beef bratwurst spice mix, water/ice slurry, corn syrup, erythorbate, nitrite, salt, and 0.25% w/w sodium tripolyphosphate and a typical cooking cycle ending at 74 °C. Samples were collected during grinding, salting, batter formulation, and storage of cooked sausages. Beef deboning time did not influence bacterial counts (P ≥ 0.138). However, salting of raw ground beef resulted in a 0.4-log reduction in both aerobic plate count and Salmonella (P ≥ 0.001). Lactic acid bacteria increased from 0.5 log on d 0 to 3.8 log on d 120 of vacuum storage (P ≤ 0.019). The pH was greater in pre-rigor GB and SB than in post-rigor GB and SB (P < 0.001). However, deboning time had no effect on metmyoglobin reducing activity, cooking loss, and color of raw beef mixtures. Protein solubility of pre-rigor SB (124.3 mg/kg) tended to be greater than that of post-rigor SB (113.9 mg/kg; P = 0.071). TBARS were greater in BB but decreased during vacuum storage of cooked sausage ( P ≤ 0.018). With the exception of chewiness and saltiness being 52.9 N-mm and 0.3 points greater in post-rigor sausage (P = 0.040 and 0.054, respectively), instrumental texture profile analysis and descriptive sensory analysis detected no difference between pre- and post-rigor sausages (P ≥ 0.153). Consumers preferred the aroma, flavor, and overall acceptability of pre-rigor sausage when compared to post-rigor sausage (P = 0.008, 0.029, and 0.011, respectively). Average predicted demand was 0.7 lb greater for pre-rigor than post-rigor sausage at any price point from $1/lb to $10/lb (P ≤ 0.001).

ISBN: 9780438314047Subjects--Topical Terms:

518588
Agriculture.

Use of Pre-rigor Deboned Beef from Holstein Cattle for Sausage Production.
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520 $a The objectives of this study were to determine the effects of deboning time (pre- and post-rigor), processing steps (grinding - GB; salting - SB; batter formulation - BB), and storage time on the microbiological, technological, sensory, and willingness-to-pay attributes of beef sausage. Using the chuck primals from 5 24-month-old Holstein steers, beef was deboned within 2 h post-mortem (pre-rigor) or 72 h (post-rigor) and processed to sausages using beef bratwurst spice mix, water/ice slurry, corn syrup, erythorbate, nitrite, salt, and 0.25% w/w sodium tripolyphosphate and a typical cooking cycle ending at 74 °C. Samples were collected during grinding, salting, batter formulation, and storage of cooked sausages. Beef deboning time did not influence bacterial counts (P ≥ 0.138). However, salting of raw ground beef resulted in a 0.4-log reduction in both aerobic plate count and Salmonella (P ≥ 0.001). Lactic acid bacteria increased from 0.5 log on d 0 to 3.8 log on d 120 of vacuum storage (P ≤ 0.019). The pH was greater in pre-rigor GB and SB than in post-rigor GB and SB (P < 0.001). However, deboning time had no effect on metmyoglobin reducing activity, cooking loss, and color of raw beef mixtures. Protein solubility of pre-rigor SB (124.3 mg/kg) tended to be greater than that of post-rigor SB (113.9 mg/kg; P = 0.071). TBARS were greater in BB but decreased during vacuum storage of cooked sausage ( P ≤ 0.018). With the exception of chewiness and saltiness being 52.9 N-mm and 0.3 points greater in post-rigor sausage (P = 0.040 and 0.054, respectively), instrumental texture profile analysis and descriptive sensory analysis detected no difference between pre- and post-rigor sausages (P ≥ 0.153). Consumers preferred the aroma, flavor, and overall acceptability of pre-rigor sausage when compared to post-rigor sausage (P = 0.008, 0.029, and 0.011, respectively). Average predicted demand was 0.7 lb greater for pre-rigor than post-rigor sausage at any price point from $1/lb to $10/lb (P ≤ 0.001).
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