Swan J E, Boles J A
The Department of Materials and Process Engineering, The University of Waikato, Private Bag 3105, Hamilton, New Zealand.
Meat Sci. 2006 Jan;72(1):25-33. doi: 10.1016/j.meatsci.2005.05.024. Epub 2005 Jul 25.
Patties and sausage batters were made from trimmed brisket, chuck, striploin, hindshank, silverside, thick flank and rib trim from grass-fed Friesian cows. Functionality of each meat cut was determined from cook yield and true stress and strain of cooked sausage batters and cook yield, dimensional changes and peak force of cooked patties. Colour of raw and cooked slices from the meat cuts and cooked batters was evaluated using a colorimeter and a consumer panel. Composition of raw meat from all cuts was similar; chuck and rib trim had higher pH values and were more red than meat from other cuts. Cooked batters from striploin, chuck and hindshank had higher stress and strain values than gels from other cuts. Patties made from thick flank and striploin were the softest and had the highest cook yield. Batters and patties made from meat with higher salt soluble protein content retained more water and fat on cooking, were more cohesive and had higher bind strengths. Manufacturers can use functionality characteristics to select meat for specific products.
肉饼和香肠面糊由草饲弗里斯兰奶牛的修整牛腩、肩颈肉、里脊、后小腿、臀肉、厚腹肉和肋条肉制成。通过熟肉得率、熟香肠面糊的真实应力和应变以及熟肉饼的熟肉得率、尺寸变化和峰值力来确定每种肉块的功能特性。使用色差仪和消费者小组对肉块的生肉片和熟肉片以及熟面糊的颜色进行评估。所有肉块的生肉成分相似；肩颈肉和肋条肉的pH值较高，比其他肉块的肉颜色更红。里脊、肩颈肉和后小腿制成的熟面糊比其他肉块制成的凝胶具有更高的应力和应变值。由厚腹肉和里脊制成的肉饼最软，熟肉得率最高。由盐溶性蛋白质含量较高的肉制成的面糊和肉饼在烹饪时保留了更多的水分和脂肪，更具粘性，粘结强度更高。制造商可以利用功能特性为特定产品选择肉类。
