EFFECT OF DESINEWING VERSUS GRINDING ON TEXTURAL PROPERTIES OF BEEF Academic Article uri icon

abstract

  • The objective of this study was to evaluate the effect of mechanical desinewing (a new process whereby the major portion of the sinew or connective tissue and foreign particles is removed) vs grinding on textural properties of comminuted beef. Desinewing generally improved textural properties of beef patties with greatest effects on meat from mature animals. The 0.19 cm desinewing head was superior to 0.25 or 0.32, but further research is needed to refine head selection. Copyright © 1978, Wiley Blackwell. All rights reserved

author list (cited authors)

  • CROSS, H. R., BERRY, B. W., NICHOLS, J. E., ELDER, R. S., & QUICK, J. A.

citation count

  • 26

publication date

  • September 1978

publisher