This manuscript is Journal Series No. 10997, Agricultural Research Division.
Composition and Chemistry of Mechanically Recovered Beef Neck-Bone Lean
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 60, Issue 3, pages 576–579, May 1995
How to Cite
DEMOS, B.P. and MANDIGO, R.W. (1995), Composition and Chemistry of Mechanically Recovered Beef Neck-Bone Lean. Journal of Food Science, 60: 576–579. doi: 10.1111/j.1365-2621.1995.tb09830.x
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms received 9/21/94/; revised 1/4/95; accepted 1/16/95.
- neck bone;
- bone marrow;
The objective was to characterize basic chemical and functional differences among mechanically recovered neck-bone lean beef (MRNL), hand-trimmed neck-bone lean beef, a control of 85% beef lean trim and bone marrow. MRNL had higher (P < 0.05) metmyoglobin reducing ability and more total iron than the control and more fat (P < 0.05) than hand trim. Values for pH were higher (P < 0.05) for MRNL than for hand trim or the control (6.68, 6.33 and 5.80, respectively). MRNL also had higher (P < 0.05) nonheme iron, total pigment and water-holding capacity. Bone marrow had higher (P < 0.05) ash, cholesterol, total iron, total pigment and pH than any lean types.