The effect of bruised beef addition on the quality of processed meat products.
Meat Sci
International Food Institute of Queensland, Department of Primary Industries, 19 Hercules Street, Hamilton, 4007, Queensland, Australia.
Published: October 2012
The aim of this study was to determine the levels of bruised beef that could be incorporated into processed meat products without detrimental effects on product quality. Bruised beef was incorporated into fresh sausages, Devon and semi-dry salami, and compared to products containing unbruised beef. Up to 30%, 25% and 65% of the unbruised beef in fresh sausages, Devon and semidry salami respectively can be replaced with bruised beef with no detrimental effect on product quality (as assessed by a sensory panel), either initially or over the shelf-life of the product at 4°C. The level of bruised beef which can be incorporated into meat products is predominantly limited by its effect on product colour. The microbiological and compositional qualities of meat products containing bruised beef are similar to those containing unbruised beef.
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