Glucose and Internal Cooking Temperature Effects on Low Fat, Pre‐ and Post‐Rigor, Restructured Beef Roasts

Muscles were excised pre‐rigor (hot‐boned, HB) or post‐rigor (conventionally boned, CB), chunked, and were subjected to four ingredient treatments: (SPE) 2% NaCl, 0.5% NaCl, 0.5% phosphate, 2% glucose (SP 2% NaCl, 0.5% phosphate (SG) 2% NaCl, 2% glucose and (PG) 0.5% phosphate, 2% glucose to produce low fat, restructured, beef roasts, which were cooked to an internal temperature of 63 or 93°C. Addition of glucose to a salt and phosphate (LEM‐O‐FOS 1 ) ingredient treatment as well as cooking to 93°C helped maintain low warmed‐over flavor (WOF) scores and kept thiobarbituric acid values below threshold (< 1.0) while maintaining desirable consumer acceptability scores.