The influence of NaCl levels and freezing on bind characteristics and protein exudate of chunked and formed lamb roasts were evaluated. Roasts prepared from frozen lean had lower shear values and Instron peak loads than did roasts prepared from fresh lean. Freezing of lean prior to processing lowered percentage actin in exudate but significant (P<.05) NaCl level × freezing interactions existed for percentage actin and myosin. Increasing NaCl levels from .5 to 2.0% decreased cook loss in all roasts made from fresh and frozen meat and increased Instron measures of bind in roasts made from fresh but not frozen meat. Effects of freezing and NaCl level on extractability and functionality of the myofibrillar proteins into the exudate at meat chunk surfaces is probably responsible for the observed differences in bind.
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BREWER et al. (1986) studied this question.
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