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Meat and storage effects on processing characteristics of beef roasts
1Animal and Range Sciences, Montana State University, PO Box 172900, Bozeman, MT 59717 2900, USA.
Meat Science
|November 9, 2011
Summary
Beef roast processing is affected by storage. Frozen beef roasts, especially when thawed by air, had more purge, but better brine retention. Flats yielded more than insides.
Area of Science:
- Food Science
- Meat Science
- Postmortem Muscle Biochemistry
Background:
- Optimizing beef roast processing requires understanding how storage conditions and meat cut influence key characteristics.
- Variability in processing outcomes necessitates research into factors affecting purge, brine uptake, cook yield, and color.
Purpose of the Study:
- To investigate the impact of storage conditions (fresh/frozen) and meat cut (insides/flats) on beef roast processing.
- To evaluate the effects of thawing methods, cap presence, and post-thaw holding times on processing parameters.
- To determine how extended chilled storage (up to 8 weeks) affects the characteristics of roast beef.
Main Methods:
- Experiment 1: Assessed fresh/frozen storage, cap on/off, thawing regimes, and holding times on purge, brine uptake, cook yield, and color.
- Experiment 2: Examined meat cuts (insides/flats) and chilled storage duration (up to 8 weeks) on roast beef processing.
- Quantified purge, brine retention (post-injection, post-tumbling, post-cooking), cook yield, and raw/cooked color.
Main Results:
- Greater purge was observed in insides stored frozen without a cap and air-thawed.
- Frozen-thawed beef cuts exhibited increased brine retention throughout processing and cooking.
- Flats demonstrated reduced purge and higher cook yields compared to insides when manufactured into roast beef.
- Meat color was largely unaffected, though raw meat was redder than frozen meat.
Conclusions:
- Storage conditions and meat cut significantly influence beef roast processing characteristics.
- Frozen storage and specific thawing methods can increase purge but enhance brine retention.
- Selecting the 'flats' cut and appropriate storage/thawing protocols can optimize roast beef yield and quality.
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