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The effects of time postmortem and binders on the quality of raw and cooked restructured beef rolls were determined. The use of prerigor meat (1–5 h postmortem ) or Activa resulted in higher bind strength for both raw and cooked rolls than the use of postrigor meat (25 h postmortem ) or alginate, respectively. Use of prerigor meat or alginate gave a higher cook yield compared to postrigor meat or Activa binder, respectively. Raw slices of product made with Activa were lighter in color, redder and more yellow (higher Hunter L*, a* and b* values) than products made with alginate. Binder had no effect on aerobic plate counts. Raw slices of Activa bound product had better color and overall appearance than product made with alginate; however, cooked rolls made with alginate were more tender and friable and had better overall eating quality, than Activa bound rolls. [ABSTRACT FROM AUTHOR]

Determines the effects of hot- or cold-boning and meat storage on properties of soft beef jerky and a frozen precooked free-flow minced topping. Problem with the technology used in production of beef jerky; Problems with cooked free-flow mince; Potentials of hot- or cold-boned beef stored chilled or frozen for manufacture of soft jerky.