The objective was to characterize basic chemical and functional differences among mechanically recovered neck‐bone lean beef (MRNL), hand‐trimmed neck‐bone lean beef, a control of 85% beef lean trim and bone marrow. MRNL had higher (P < 0.05) metmyoglobin reducing ability and more total iron than the control and more fat (P < 0.05) than hand trim. Values for pH were higher (P < 0.05) for MRNL than for hand trim or the control (6.68, 6.33 and 5.80, respectively). MRNL also had higher (P < 0.05) nonheme iron, total pigment and water‐holding capacity. Bone marrow had higher (P < 0.05) ash, cholesterol, total iron, total pigment and pH than any lean types.
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Demos et al. (1995) studied this question.
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