The objective of this study was to determine the effects of deboning time (pre- and post-rigor), processing steps (grinding - GB; salting - SB; batter formulation - BB), and storage time on the quality of raw beef mixtures and vacuum-packaged cooked sausage, produced using a commercial formulation with 0.25% phosphate. The pH was greater in pre-rigor GB and SB than in post-rigor GB and SB (P < .001). However, deboning time had no effect on metmyoglobin reducing activity, cooking loss, and color of raw beef mixtures. Protein solubility of pre-rigor beef mixtures (124.26 mg/kg) was greater than that of post-rigor beef (113.93 mg/kg; P = .071). TBARS were increased in BB but decreased during vacuum storage of cooked sausage (P ≤ .018). Except for chewiness and saltiness being 52.9 N-mm and 0.3 points greater in post-rigor sausage (P = .040 and 0.054, respectively), texture profile analysis and trained panelists detected no difference in texture between pre- and post-rigor sausage.

这项研究的目的是确定去骨时间（严格的前后），加工步骤（粉碎-GB，盐腌-SB，面糊配方-BB）以及储存时间对生牛肉混合物和肉品质的影响。真空包装的熟香肠，使用含有0.25％磷酸盐的商业配方生产。在严格的GB和SB条件下，pH值大于严格的GB和SB条件下的pH（P <  .001）。然而，去骨时间对降低肌红蛋白的活性，蒸煮损失和生牛肉混合物的颜色没有影响。严格牛肉混合物的蛋白质溶解度（124.26 mg / kg）大于严格牛肉混合物的（113.93 mg / kg; P  = .071）。TBARS在BB中升高，但在真空保存的熟香肠期间降低（P ≤.018）。严格后香肠的咀嚼度和咸度分别提高52.9 N-mm和0.3点（ 分别为P = .040和0.054），质地轮廓分析和训练有素的专家小组成员发现，严格前和后期香肠之间的质地没有差异。