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| Effects of Raw Meat Cuts on Quality and Water Distribution Characteristics of Beef Brined Ham |
| ZHAO Gaiming, YIN Feng, ZHU Chaozhi, LI Shanshan, LI Jiaqi, JIAO Yangyang, LI Hang, ZHANG Wenhua |
| 1.College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; 2.Hengdu Comprehensive Experimental Station, Zhumadian 463000, China; 3.Zhongwei Comprehensive Experimental Station, Zhongwei 755000, China |
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Abstract In this experiment, the effect of different raw meat cuts (knuckle, silverside, shoulder and rump) on the quality characteristics of beef brined ham was evaluated. The water content, water activity, pH, cooking loss, yield, texture, sensory evaluation, microstructure, and moisture migration and distribution pattern of ham samples were measured. The results showed that the highest yield of beef brined ham of 122.58% was obtained using knuckle. Its texture, sensory score and microstructure were better than those of the other three cuts. In addition, low-field nuclear magnetic resonance (NMR) analysis showed that the knuckle ham had the highest proportion of immobilized water as well as significantly reduced transverse relaxation times T2b and T21, demonstrating the best water-holding capacity. In conclusion, knuckle is more suitable for the processing of beef brined ham.
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2020, Vol. 34 
