Storage and Lipid Quality of Chunked, Formed Roasts Containing Mechanically Separated Lamb Academic Article uri icon

abstract

  • 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 30C before cooking to 71C, or precooked immediately to 63C, chilled and reheated to 71C before storage at 4 and 30C. 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 precooking 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

published proceedings

  • Journal of Food Science

author list (cited authors)

  • PETRO, K. A., MILLER, G. J., WILLIAMS, J. C., FIELD, R. A., CROSS, H. R., & SECRIST, J. L.

citation count

  • 4

complete list of authors

  • PETRO, KA||MILLER, GJ||WILLIAMS, JC||FIELD, RA||CROSS, HR||SECRIST, JL

publication date

  • November 1983

publisher