Date of Award
Master of Science
Food Science and Technology
M. James Riemann
H. Dwight Loveday, Curtis C. Melton, John R. Mount
This study was conducted to determine the effect of pre-rigor (PRR) and combinations of pre- and post-rigor (PGR) beef on (1) selected processing characteristics and (2) shelflife and textural traits of cooked beef rolls. Forty pounds of U.S. Utility cow carcass semimembranosus muscle (pre- and post-rigor) were flaked (.75 inch), vacuum tumbled 2 hours with 1.0% salt and 0.5% STPP and formulated into 8 lb. beef rolls consisting of 10 or 20% fat (fat source - boneless beef plates- U.S. Choice carcasses). After stuffing in an E-Z smoke casing, the beef rolls were cooked to an internal temperature of 62.80C. The results showed that treatments 3, 4 and 5 (increasing percentages of PRR beef from T3 to T5) had lower (P<.05) tensile strength than the other seven treatments. Treatments 4 and 5 (25% POR/75% PRR and 100% PRR, 10% fat, respectively) were the least tender and had the least amount of bind. Treatment 2 (75% POR/25% PRR, 10% fat) had the highest (P<.05) bind and cooking yields. Even though treatment 2 had relatively high raw TEA values, after cooking this treatment had the lowest value and increased slightly to 30 days of storage.
Archer, Ola Marie, "A comparison of cooked beef rolls made from flaked pre-rigor and post-rigor beef. " Master's Thesis, University of Tennessee, 1987.