Storage and Lipid Quality of Chunked, Formed Roasts Containing Mechanically Separated Lamb
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Restructured chunked and formed roasts containing 10 or 30% mechanically separated lamb (MSL) were made with meat from ram or wether lambs. Roasts were either frozen immediately after formulation and stored at ‐30°C before cooking to 71°C, or precooked immediately to 63°C, chilled and reheated to 71°C before storage at 4 and ‐30°C. Storage periods varied depending upon treatment. Roasts with 10% MSL contained less total fat and less free fatty acids (FFA) than those with 30% MSL. There was little evidence of extensive lipid oxidation as measured by thiobarbituric acid values and peroxide oxygen values in any of the roasts. There was an indication that pre‐cooking and curing prior to storage increased glycerolipid hydrolysis because of increased levels of FFA. Apparently increased hydrolysis occurred in triglycerides since levels of phospholipids did not change. Copyright © 1983, Wiley Blackwell. All rights reserved
author list (cited authors)
PETRO, K. A., MILLER, G. J., WILLIAMS, J. C., FIELD, R. A., CROSS, H. R., & SECRIST, J. L.