UTILIZATION OF MECHANICALLY DEBONED BEEF IN COOKED SALAMI Academic Article

abstract

• Cooked salami possessing 0, 10, 20 and 30% levels of mechanically deboned beef (MDB) was evaluated at 0, 14, 28, 42 and 56 days of salami storage at 6C. A consumer panel, a descriptive attribute panel and a flavor profile panel found less desirable flavor, juiciness, tenderness and texture scores in salami containing 20 and 30% levels of MDB. Flavor profile panel results indicated higher aroma and flavor intensities and more rancid flavors, with increased level of MDB and length of storage time. Microbial counts, penetration and compression values increased as a function of storage time with the exception of 30% MDB salami, while Instron measurements reflected greater tenderness with increased substitution of MDB into the product. Copyright 1978, Wiley Blackwell. All rights reserved

authors

• Cross, H Russell

published proceedings

• Journal of Food Science

author list (cited authors)

• JOSEPH, A. L., BERRY, B. W., CROSS, H. R., & MAGA, J. A.

citation count

• 7

complete list of authors

• JOSEPH, AL||BERRY, BW||CROSS, HR||MAGA, JA

publication date

• March 1978

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1978.tb02292.x

start page

• 307

end page

• 311

volume

• 43

issue

• 2

URL

• http://dx.doi.org/10.1111/j.1365-2621.1978.tb02292.x