A Tentative Specification for the Acceptability of Minced Beef Based on Chemical Methods

(National College of Food Technology (University of Reading), Weybridge, Surrey) lThis is a reyised yersion of a paper which appeared in Noyember 1967, in ” F o o d M anufac ture,” (London).1 A tentative specification for minced be€f suitable for application in routine control is presented, based principally on chemical determinatioos. The specification is designed to set standards for tlle fat content and freshress of the meat. The critical fresbness acceptability limits included have been calculated from correlations between the chemical values (volatile nitrogen, free fatty acids of extracted fat and the extract-release volume) and the odour as assessed by a palel. Although the spe{ification has been deve- loped from work performed on stored samples of comminuted beef the author hopes that its publication will encourage manufacturers (a) to apply these thre€ methods to deliveries of beef rereived and (r) to comment on the limits suggested.