[Effects of salting, cut type, and initial simmering temperature on protein and fat contents of meat broths: I. Beef]. / Efecto de adición de sal, tipo de corte y temperatura inicial de cocción sobre el contenido de proteínas y lípidos en caldos de carne: I. Carne de vacuno.

A 2 x 2 x 4 factorial design was used to study variation of protein and fat contents in beef broths as affected by cut type (flank, shank), salt treatments (addition of salt to the medium, no salt), and initial temperatures of simmering (25, 70, 75, and 100 degrees C). Flank portions yielded slightly more protein (0.29 g/100 mL) and had three-fold less fat (0.39 g/mL) than those of shank (0.25 and 1.12 g/mL, respectively) (P < 0.05). No linear relationship of temperature and amount of extractable components was observed, but it was clear that the greatest protein extraction was accomplished when meat was immersed in cooking water at boiling point (P < 0.05). In general, salting of water reduced fat content of beef broths. However, a significant Salting x Cut type interaction showed this effect was only present in shanks (P < 0.05). Conversely, the reducing effect (P < 0.05) of salting on amount of protein extracted from flank was not observed in shanks. Based on these data, we conclude that larger amounts of protein and less fat could be transferred from meat pieces to the medium by immersing beef in salted water at the boiling point.