Boles J A, Shand P J
Animal and Range Sciences, Montana State University, PO Box 172900, Bozeman, MT 59717-2900, USA; Department of Applied Microbiology and Food Science, University of Saskatchewan, 51 Campus Drive, Saskatoon, Saskatchewan, Canada S7N 5A8.
Meat Sci. 2001 Nov;59(3):259-65. doi: 10.1016/s0309-1740(01)00078-x.
The effect of muscle cut used and brine injection level on the processing characteristics of small pre-cooked roast beef was determined. Meat cuts (inside, outside, eye of round, knuckle, clod, chuck roll and brisket) were cut into small roasts (750 g) and injected at three levels (110, 125 and 150% over raw roast weight) with a non-injected control. Muscle cuts from the chuck can be used to successfully manufacture cooked mini roast beef. However, the use of small roasts resulted in cook yields that are considerably less than what was expected with large intact muscle roasts. Some variation in tenderness between the muscles was seen, but when muscles were injected there was a significant increase in tenderness and a reduction in the variability in tenderness within the muscle. Roasts injected to 125% above green weight resulted in the highest cook yields.
研究了所用肌肉切块和盐水注射量对小型预煮烤牛肉加工特性的影响。将肉块（里脊内侧、里脊外侧、臀肉圆、肘肉、颈肉、牛肩肉卷和胸肉）切成小烤肉（750克），并以三个水平（超过生烤肉重量的110%、125%和150%）进行注射，同时设未注射的对照组。取自牛肩肉的肌肉切块可成功用于制作熟制迷你烤牛肉。然而，使用小烤肉得到的熟肉产量远低于完整大块肌肉烤肉的预期产量。观察到不同肌肉之间在嫩度上存在一些差异，但当肌肉进行注射时，嫩度显著提高，且肌肉内部嫩度的变异性降低。注射量达到超过鲜肉重量125%的烤肉熟肉产量最高。
