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1990; Kansas Agricultural Experiment Station contribution; no. 90-361-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 592; Beef; Iridescence; Phosphate; Internal temperature; Cooking temperature; Slicing temperature; Slicer blade
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Full-Text Articles in Other Animal Sciences
Effects Of Processing Variables On Iridescence In Precooked Beef, H. Wang, Donald H. Kropf, Melvin C. Hunt, Curtis L. Kastner
Effects Of Processing Variables On Iridescence In Precooked Beef, H. Wang, Donald H. Kropf, Melvin C. Hunt, Curtis L. Kastner
Kansas Agricultural Experiment Station Research Reports
Beef semitendinosus (ST) muscles with injected water (3 or 10% of raw muscle weight) and phosphate (0.3%) were cooked to final internal temperatures of 130 (held at 130 for 121 min), 140 (held at 140 for 12 min), 145, or 155°1\ then sliced at 30, 45, 120, 130, or 145<>P by either a dull or a sharp slicer. Biceps femoris (BF) muscles had the same treatment but only at 3% water addition. Controls were uninjected muscles from the opposite side of the carcass. For ST muscles (all with 0.3% added phosphate), 3% added water resulted in less iridescence than …