AN OBJECTIVE MEASUREMENT FOR EVALUATION OF BIND IN RESTRUCTURED LAMB ROASTS uri icon

abstract

  • An attachment for the Instron Universal Testing machine for the measurement of bind in restructured lamb roasts is described. Break strength is defined as the force in kg necessary for a polished steel ball to burst through the center of a slice of restructured roast. Elongation is the distance traveled by the ball after contact with the slice surface before the ball bursts through. As level of NaCl increased from 1% to 1.5%, values for bind characteristics increased but 10% or 30% mechanically separated lamb (MSL) did not affect values for bind characteristics. Simple correlations between three adjacent slices for break strength were all above 0.9 but values for elongation were lower (r = 0.60.7). Copyright 1984, Wiley Blackwell. All rights reserved

published proceedings

  • Journal of Texture Studies

author list (cited authors)

  • FIELD, R. A., WILLIAMS, J. C., PRASAD, V. S., CROSS, H. R., SECRIST, J. L., & BREWER, M. S.

citation count

  • 53

complete list of authors

  • FIELD, RA||WILLIAMS, JC||PRASAD, VS||CROSS, HR||SECRIST, JL||BREWER, MS

publication date

  • June 1984

publisher