Chemical, Textural and Sensory Characteristics of Precooked, Restructured Lamb Shoulder Roasts as Influenced by Grinding Method, Salt Level and Vacuum Massage Time

Short summary

Grinding lamb shoulder meat with a kidney plate only, compared to adding coarse grinding, reduced fat content in the final cooked roast. Higher salt levels (1.0% vs 0.5%) increased moisture and decreased protein, while longer vacuum massage (1.5 vs 1.0 hr) reduced calories by 5% in 1.0% salt roasts. Both increased grind level and salt reduced cooking losses and increased chewiness.

AI-generated from the title and abstract; the full text is not read.