GLUCOSE AND INTERNAL COOKING TEMPERATURE EFFECTS ON LOW FAT, PRERIGOR AND POSTRIGOR, RESTRUCTURED BEEF ROASTS

Muscles were excised pre-rigor (hot-boned, HB) or post-rigor (conventionally boned, CB), chunked, and were subjected to four ingredient treatments: (SPE) 2% NaCl, 0.5% NaCl, 0.5% phosphate, 2% glucose (SP 2% NaCl, 0.5% phosphate (SG) 2% NaCl, 2% glucose and (PG) 0.5% phosphate, 2% glucose to produce low fat, restructured, beef roasts, which were cooked to an internal temperature of 63 or 93-degrees-C. Addition of glucose to a salt and phosphate (LEM-O-FOS(R)) ingredient treatment as well as cooking to 93-degrees-C helped maintain low warmed-over flavor (WOF) scores and kept thiobarbituric acid values below threshold (< 1.0) while maintaining desirable consumer acceptability scores.