Cubed meat

Quickly weigh 200 to 300 g of the cubes and pass them through a prechilled meat grinder. 

Trim oxidized (faded brown or gray) surfaces of a meat sample and dice a lean portion into 2- to 3-mm cubes. 

FIGURE 5.18 Changes in a color values at the surface (-0-), at an intermediate position (- -), or at the centre (- -) of meat cubes after pressurization at 10°C for lOmin in air. Results are from at least six measurements on the same semimembranosus meat sample. (From Carlez, A. et ah, Lebensm. Wiss. TechnoL, 28, 528, 1995. With permission.)... 

Figure 7. Effect of MTG and caseinate on binding strength of restructured meat. Raw pork meat cubes that had MTG and caseinate added were put into a mold and incubated at 5°C for 2 hr. Reformed meat was sliced and the binding strength was measured.

In another process described by Leistner (1987) and Buckle et al (1988), the whole muscle is boiled for 40-45 min, after which it is cut into cubes or pieces (5 x 5 X 10 cm). Although beef is preferred because of its fibrous nature, pork and chicken are sometimes used (Lo, 1980). The cubes are added to the cure in a steam kettle and cooked until nearly all of the cure has evaporated. The meat is removed from the steam kettle and dried in a hot air dehydrator. The final a , is about 0.69. Leistner (1987) concluded that an a < 0.69 is critical for Chinese dried meats, although Ho and Koh (1984) suggested that an a, < 0. 61 is needed to prevent mold growth. 

Raw muscle in a specific postmortem physiological stage and/or stored under proper temperature conditions has been strictly selected and used as the raw material for some specific IM meat products due to the eventual physical properties of the finished items (Chang et al, 1991). Examples include Zousoon and cooked-dried pork pieces or cubes (Leistner, 1987 ... 

Store poultry in the refrigerator only if you are going to use it within a few days. Temperatures between 358 and 408F (28 and 48C) should be maintained for refrigerator storage. Keep it in the coldest part of the refrigerator, which is usually near the ice cube compartment or in a special meat keeper. 

Layer the beef cubes back in the Dutch oven and add the boiling water. Stir, then add the vinegar, Worcestershire sauce, brown sugar, onions, celery, and bay leaves. Reduce the heat to low, cover, and simmer until the meat is fork-tender, about 3 hours. 

Hr Combos. You don t have to use only ground beef Try cubed beef and pork, or lamb and beef You can also add some smoky flavor with chopped, smoked bacon cooked along with the cubed or ground meat. Experiment ... 

Your freezer can have the conditions necessary for the sublimation of ice or the deposition of water vapor. Ice cubes left in the freezer after a period of time shrink. Ice crystals formed on meat (even in air-tight containers) provide an example of deposition. The crystals are a product of the deposition of the water vapor in the meat to ice, leaving the meat dehydrated. 

Application H. is used in industry and in the kitchen for flavoring, flavor enhancing and seasoning in meat and poultry, sausages, seafood, cured products, vegetable dishes, canned, frozen or dehydrated food products, sauces, dressings and bouil-lion cubes. 

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