Crossbred steer and heifer calves (n = 84) were given injections at branding and at weaning (using a completely randomized block design); 225 to 376 d later, pairs of two subprimal cuts from each animal were evaluated for incidence and severity of injection-site lesions. The four products compared were 1) a 2-mL clostridial, 2) a 5-mL clostridial, 3) vitamin AD3, and 4) a long-acting oxytetracycline antibiotic (OTC). Branding-age calves (mean 48.3 d of age) received intramuscular injections of two of the four products, in the semimembranosus (inside round) muscles (one in the left muscle and one in the right); at weaning age (mean 199.3 d of age), calves received injections of the remaining two products in the gluteus medius (top sirloin butt) muscles (one in the left and the other in the right). Injections at branding of 2 mL of clostridial, 5 mL of clostridial, vitamin AD3, and OTC caused injection-site lesions in 72.5, 92.7, 5.3, and 51.2%, respectively, of inside rounds from slaughter cattle. Incidence of injection-site lesions was lowest (P < .05) among inside rounds and top sirloin butts from animals given vitamin AD3 (as calves, and at both branding and weaning times) and was highest (P < .05) in inside rounds from cattle given, as calves, injections of 5 mL of clostridial at branding or of OTC at weaning. Less trimming was required to remove the lesions resulting from injections of all four products when they were given at weaning time. Before completion of the present study, it was thought that injection-site lesions were from damage that subsisted only briefly following an inoculation; these results make it abundantly clear that intramuscular administration of clostridials and certain antibiotics will cause damage so severe that it will be evident in beef muscle 7.5 to 12 mo later.

A low-fat (12%) high-added water (27%) bologna was formulated with mechanically deboned turkey meat (MDTM) and either carrageenan (0.5%), milk protein(2 %). isolated soy protein (2 W), or starch (2 %). Cooking loss, purge loss during storage, cooked product bind, sensory characteristics, and batter viscosity were evaluated. Starch added late in the chopping process was the most effective in reducing cooking loss as well as decreasing (P < 0.05) purge loss during storage (both refrigerated and frozen storage). Cooked product hardness was increased (P < 0.05) by all test ingredients, except starch and kappa carrageenan added late in the chopping process. Kappa carrageenan incorporated before chopping significantly (P < 0.0s) increased cooked product bind. Overall acceptability (sensory analysis) scores were higher (P < 0.05) when milk protein, isolated soy protein and starch were added during chopping, compared to their addition prior to chopping. However, this order of addition effect was not observed for either of the carrageenan treatments.

Beef (9-l 1% fat) was restructured with each of six mechanical treatments including chunking, fiberizing, slicing, chunking + slicing, slicing + water, and tenderizing each in combination with addition of 0.5% sodium chloride (salt)/0.5% phosphate, 0.5% Na-alginate/O.S% Ca-lactate, 0.5% Na-pectate/O.S% Ca-lactate, or no additives (control). Beef steaks restructured with salt/phosphate had lower (PcO.05) purge losses; higher binding force and bind scores than control products. Steaks restructured with Na-alginate/Ca-lactate had lower cooking losses and higher bind scores than controls. Use of Na-pectate/Ca-lactate did not improve (P>O.O5) purge loss. cooking loss, binding force or sensory properties. Chunked meat or mixtures of chunked and sliced meats in combination with salt/phosphate or Na-alginateica-lactate resulted in steaks with acceptable bind and textural properties.

Quality characteristics of restructured steaks formulated with veal trimmings or veal leg meat and Na-alginate/Ca-lactate or salt (NaCl)/phosphate were evaluated. Trimmings restructured with salt/phosphate had higher (PCO.05) bind scores (measured instrumentally and by sensory) than veal trimmings restructured with Na-alginate/Ca-lactate. Salt/ phosphate (0.3-0.5%) reduced (PCO.05) purge and increased binding force and sensory score of bind in restructured veal trimmings and leg meat compared to control and Na-alginate/Ca-lactate treatments. The use of Na-alginate/Ca-lactate as a binder for veal leg meat increased (PCO.05) binding force and sensory score of bind and decreased cook loss when used at 0.4%.