Oxidative Stability and Textural Quality of Restructured Beef Roasts as Affected by End‐point Cooking Temperatures, Storage and the Incorporation of Surimi

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Restructured beef roasts containing either 0 or 3.5% surimi were cooked to end‐point internal temperatures of 50, 60, and 70°C to assess treatment effects on textural and oxidative quality after 2 and 5 days of refrigerated (4°C) storage. Surimi did not improve binding, cook yield or sensory tenderness and juiciness. The sensory panel was able to distinguish a slightly more pronounced fishy flavor when surimi was added. End‐point internal temperature had no effect on tensile strength, however, tenderness increased and juiciness decreased with increased endpoint temperatures. Higher end‐point internal temperature enhanced lipid oxidation, which proceeded more rapidly during refrigerated (4°C) storage. Nonheme iron increased with increasing end‐point temperature. During storage, phospholipid content decreased while total lipid remained constant. Copyright © 1989, Wiley Blackwell. All rights reserved

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Journal of Food Science

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