Processing, Microbial and Sensory Characteristics of Cooler and Freezer Stored Hot‐Boned Beef

Weiners were prepared from preblended hot‐boned (prerigor) beef raw materials stored up to 21 days at 2°C and up to 28 days at ‐10°C. The addition of salt was necessary for maintenance of desirable sausage‐making characteristics of hot‐boned beef stored at 2°C for 7 days. The addition of salt for the maintenance of desirable functional properties does not appear to be necessary, if the prerigor materials are stored at freezer temperatures (‐10°C). Flavor problems may develop in products from preblended raw materials stored at ‐10°C beyond 14 days postmortem.