Journal of Food Science· 1989Q1
Chemical, Textural and Sensory Characteristics of Precooked, Restructured Lamb Shoulder Roasts as Influenced by Grinding Method, Salt Level and Vacuum Massage Time
- 4citations
- Q1SCImago
- 1989year
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.
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Key points
- Grinding with kidney plate only reduced fat content compared to adding coarse grinding.
- Higher salt levels (1.0%) increased moisture and decreased protein in cooked lamb roasts.
- 1.5 hr vacuum massage reduced calories by 5% in 1.0% salt roasts compared to 1.0 hr.
- Increased grind level and salt concentration reduced cooking losses and increased chewiness.
- Flavor differences were detected based on the inclusion of coarse ground trimmings.
AI-generated from the title and abstract; the full text is not read.
Abstract
ABSTRACT The influence of level of grind (kidney plate only vs kidney plate plus coarse grinding 25% of raw meat weight), salt level (0.5 vs 1.0%) and vacuum massage time (1.0 vs 1.5 hr) on the chemical, textural and sensory characteristics of precooked, restructured lamb shoulder roasts were studied. Grinding method of kidney plate only decreased the fat content of the cooked product, while the higher salt level (SL) resulted in roasts with higher moisture and lower protein. Calories were reduced by 5% when 1.0% SL roasts were vacuum‐massaged for 1.5 vs 1.0 hr. Increasing level of grind and SL decreased cooking losses and increased objective chewiness. Flavor differences were detected by sensory analysis due to the addition of coarse ground trimmings to lean ground through a kidney plate only.
The authors' abstract, as published at the source. Journal of Food Science, 1989 · DOI ↗
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Field: Animal Science and Zoology
Animal Science and ZoologyAgricultural and Biological Sciences