Attributes of beef sausage batters, patties and restructured roasts from two boning systems

Sausage batters, patties, hot-set (HS) and cold-set (CS) roasts were processed from electrically stimulated hot-boned or nonstimulated cold-boned beef (two of the boning systems used in New Zealand) that had been held for I month at -18C (ESHBF or NSCBF) or at 0 to I C (ESHBC or NSCBC). Also, patties were made from 50:50 mixes of frozen and chilled ESHB or NSCB beef: Meat treatment did not affect the cook yield or shear stress and strain of sausage batters or the bind and extension of HS roast. Cook yield (P<0.001) and compressive strength were higher (P<0.05) for patties made from chilled or a min of frozen and chilled meat than for those made solely from frozen beef: Cooking increased the bind strength but decreased the extension (P<0.001) of CS roast. Meat storage temperature had more effect on beef products attributes than the boning systems.