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

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

authors

• Cross, H Russell

published proceedings

• Journal of Food Science

author list (cited authors)

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

citation count

• 26

complete list of authors

• CROSS, HR||BERRY, BW||NICHOLS, JE||ELDER, RS||QUICK, JA

publication date

• September 1978

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1978.tb02530.x

start page

• 1507

end page

• 1509

volume

• 43

issue

• 5

URL

• http://dx.doi.org/10.1111/j.1365-2621.1978.tb02530.x