The combined influence of quantity and timing of water/sodium chloride/phosphate addition on quality characteristics of beef rolls processed with 25 or 50% brine level was investigated. Properties of beef rolls were determined by measuring hydration and textural characteristics. The higher level of brine addition (50%) had detrimental effects on product water binding and textural characteristics. Late addition of brine/water during tumbling (i.e. during the last hour) resulted in rolls which were less hard, chewy and elastic, and had poorer water holding properties. Addition of brine in two parts favourably affected hydration properties and thermal stability, yielding lower cooking loss and purge and higher WHC, irrespective of level of brine addition. It also increased hardness and chewiness and improved springiness, cohesiveness and bind of cooked beef rolls.
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