Yields, Chemical Composition, and Value of Beef Shank Tissues Obtained Using Baader® Processing

A Stomacher® 400 was used as part of the study to homogenize beef tissue. The study showed that Baader processing can improve quality and add value to beef shanks by removing the sinew and increasing the lean percentage of the desinewed lean. Processed parts of the shank are more valuable than the whole shank due to sinew now being a legal sausage ingredient.

food chemistry Baader processing beef shank stomacher 400