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| Effect of Different Beef Cuts on Quality of Dried Beef Slices |
| JIAO Yangyang1, ZHU Chaozhi1, ZHAO Gaiming1,*, WU Huilin1, LI Jiaqi1, LI Shanshan1, YIN Feng1, LI Hang2, HAN Mingshan3 |
| 1.College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; 2.Hengdu Comprehensive Experimental Station, Zhumadian 463000, China; 3.Tongliao Comprehensive Experimental Station, Tongliao 028000, China |
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Abstract In order to understand the difference in the quality of dried beef slices processed from different beef cuts, dried beef slices from silverside, knuckle, chuck tender and shank were evaluated for yield and color difference (L*, a* and b*), shear force, moisture content, moisture distribution, and sensory evaluation. The results showed that the overall sensory score of dried chuck tender slice was the highest (14.44 points), and the shear force was 5.31 N, significantly higher than that of other meat cuts. Low field nuclear magnetic resonance (NMR) analysis showed that dried chuck tender slice had the highest proportion of immobilized water and the best water retention capacity. Dried shank slice exhibited the lowest sensory score (12.22 points) as well as a significantly lower shear force (11.54 N) and the worst tenderness. Consequently, the quality of dried chuck tender slice was the best.
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2019, Vol. 33 
