1750-3841/asset/cover.gif?v=1&s=cc760d193fea5e703fa2cd19747fe758a848377f "Journal of Food Science")
Technical artical no. 25255, Texas Agricultural Experiment Station. TAES does not endorse products mentioned by specific trade name.
1750-3841/asset/olbannerleft.gif?v=1&s=1737eb1c481f65b3c95f05b5cb78a6e4337d354c)
Evaluation of Partially Defatted Chopped Beef in Fermented Beef Snack Sausage
Article first published online: 25 AUG 2006
DOI: 10.1111/j.1365-2621.1991.tb05277.x
Additional Information
How to Cite
SMITH, G. L., STALDER, J. W., KEETON, J. T. and PAPADOPOULOS, L. S. (1991), Evaluation of Partially Defatted Chopped Beef in Fermented Beef Snack Sausage. Journal of Food Science, 56: 348–351. doi: 10.1111/j.1365-2621.1991.tb05277.x
Publication History
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 2/8/90; revised 7/13/90; accepted 8/12/90.
- Abstract
- References
- Cited By
ABSTRACT
Five levels (0, 5, 10, 15, 20%) of partially defatted chopped beef (PDCB) were substituted for lean in fermented beef stick sausage to evaluate changes over a 90 day period (24°C). Replacement of 0, 5, 10, 15, and 20% of the lean with PDCB did not affect percentage of fat, moisture, protein, moisture:protein ratio, or aw of the final product. TBA values were different (P<0.05) between storage periods, but were all lower than those associated with oxidative rancidity. Warner-Bratzler shear values increased incrementally with increasing PDCB but were still within acceptable limits. Sensory profiles indicated that concentration of PDCB in the formulation had no effect on aroma, mouthfeel, taste, or texture of the product over storage time.