Dry fermented salami was prepared from formulations in which 0, 15 and 30% levels of both mechanically processed beef product (MPBP) and structured soy protein fiber (SSPF) were incorporated. A lo-member trained sensory panel for flavor found that the frequency of undesirable flavors was highest for salami with 15% SSPF-pH 6.2-O% MPBP and lowest for 0% SSPF-15% MPBP and 0% SSPF-30% MPBP. A second lo-member trained panel found that the salami with 30% SSPF-0% MPBP was lightest in color, while a 116-member untrained panel found this formulation was undesirable in flavor, tenderness, and overall desirability. Instron and Hunter Color Difference measurements reflected a toughening and lightening of color, respectively, for the 30% SSPF-0% MPBP salami in contrast to those treatments made with MPBP. Data from objective measurements (Instron and Hunter Color Difference Meter) were combined for all treatments and showed that salami increased in firmness and darkened with drying time. Both the trained and untrained sensory panels rated salami manufactured with 15 or 30% MPBP as generally comparable to the control salami.
Cooked salami possessing 0, 10, 20 and 30% levels of mechanically deboned beef (MDB) was evaluated at 0, 14, 28, 42 and 56 days of salami storage at 6°C. A consumer panel, a descriptive attribute panel and a flavor profile panel found less desirable flavor, juiciness, tenderness and texture scores in salami containing 20 and 30% levels of MDB. Flavor profile panel results indicated higher aroma and flavor intensities and more rancid flavors, with increased level of MDB and length of storage time. Microbial counts, penetration and compression values increased as a function of storage time with the exception of 30% MDB salami, while Instron measurements reflected greater tenderness with increased substitution of MDB into the product. manufactured using substitution levels of 0, 10, 20 and 30% MDB. The MDB was substituted for U.S. Good grade chuck, shank and plate meat and regular pork trimmings in the formulation. The MDB was manufactured through a Beehive Model AU 4171 mechanical deboning machine employing a 0.45 mm diameter aperture. U.S. Utility cow flat bones (mixture of neck, vertebral column, rib and sternum bones) were the source of MDB. Processing of MDB occurred within 12 hr of hand boning. After processing, CO, snow was applied and the MDB was immediately placed in a -23.3"C freezer.
Boneless beef (U.S. Utility chucks or triangles; U.S. Choice plates) was ground (0.95 cm plate), standardized to 26% fat, reground (0.38 cm plate) and divided into two lots. One lot'remained in Plant A and the other lot was shipped via air-freight to Plant B. On the same day and at the same time, meat at both Plants was formed into patties. Half of the patties at Plant A were precooked in a moisturecontrolled oven broiler, half of the patties at Plant B were precooked in an open-hearth broiler; the remaining patties at each Plant were not precooked and were frozen in the raw state. Precooked and raw patties at both Plants were frozen (-30°C) in spiral air blast freezers, boxed, air-freighted to College Station, Tex. and Beltsville, Md. and stored at -20°C. Frozen patties were cooked to 63°C (11 mm at 190°C) and palatability was evaluated by an 84-member consumer panel and by an 8-member trained panel. Precooking of ground beef patties: (a) reduces cube space-weight,dimensions, thus economies would accrue in packaging-transportmgdistributing such product in comparison to requirements for raw patties; (b) increases total weight loss by approximately 1.8-9.4 percentage points; (c) resulted in increased moisture retention but increased loss of fat during final heating of product; (d) increases incidence of off-flavors by 7-16 percentage points and decreases flavor desirability if performed by use of a moisture-controlled oven broiler; (e) increases tenderness of heated patties; and (f,l has no apparent effect on amount of organoleptically detectable connective tissue, flavor intensity or ready-to-serve appearance. It is very doubtful that the advantages in size reduction and tenderness are sufficient to offset the disadvantages in off-flavor incidence, in cookingfreezing-heating losses, in energy required to cool the product after precooking, and in the necessity to use heat twice (once for precooking, once for heating prior to being served) to prepare the product for ultimate consumption.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.