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Qualities of Chunked and Formed Lamb Roasts

1984; Wiley; Volume: 49; Issue: 5 Linguagem: Inglês

10.1111/j.1365-2621.1984.tb14994.x

1750-3841

M.S. BREWER, R. A. Field, James C. Williams, G. J. Miller, H. R. Cross, J. L. Secrist,

Food Science and Nutritional Studies

ABSTRACT Influence of mechanically separated lamb (MSL), NaCl level, processing conditions and extenders on composition and quality of 72 chunked and formed lamb roasts were evaluated. Roasts with 0.5% NaCl had significantly (P<0.05) lower juiciness and flavor scores than roasts containing 1.0‐2.0% NaCl. Muscle chunk separation was more extensive and Instron breaking strength values were lower at the 0.5% NaCl level. Roasts containing 30% MSL were more tender and juicy than roasts containing 10% MSL and they had less cook loss. Soy‐extended roasts had less desirable juiciness, flavor and texture scores and were lower in fat and lighter in color than control roasts or roasts containing dried skim milk. All roast formulations had TBA values below 1.0.