Color and Its Stability in Restructured Beef Steaks during Frozen Storage: Effects of Various Binders

Chen, C.M.; Trout, Graham R.

doi:10.1111/j.1365-2621.1991.tb08616.x

Cited by 15 publications

(3 citation statements)

References 19 publications

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“…In fact, myoglobin content has been described as a redness indicator in muscle tissue, being closely related to an oxidative muscle activity (Leseigneur-Meynier and Gandemer, 1991), which is in agreement with the results obtained in this study. Lower a* values is a major problem when marketing restructured meat preparations because it reduces consumer acceptability (Chen and Trout, 1991). In this sense, the R restructured preparations would obtain a higher consumer acceptance in terms of its colour attribute than W preparations.…”

Section: Resultsmentioning

confidence: 99%

Effect of muscle type and frozen storage on the quality parameters of Iberian restructured meat preparations

Antequera

Pérez‐Palacios

Rodas

et al. 2013

Food sci. technol. int.

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The main objective of this study was to evaluate the effect of muscle type and frozen storage on the quality of restructured meat preparations from undervalued Iberian muscle to make use of meat from a high-quality and natural pig production system. The effect of two muscle types (i.e. white-glycolytic (W) and red-oxidative (R)) and frozen storage (lasting 0, 30, 60 and 90 days) on quality characteristics were assessed. Significant differences were found between the W and R Iberian restructured preparations in most physicochemical and some colour, texture and sensory traits, and in the fatty acid profile and oxidative measurements, suggesting that the R muscles are more suitable; however, the microbial contamination should be reduced. Frozen storage reduced but did not eliminate the initial microbial contamination, and it enhanced some quality traits in the Iberian restructured preparations, i.e. increased a* values, cohesiveness and juiciness and decreased adhesiveness and pastiness, without negatively affecting any parameter. Thus, frozen Iberian restructured preparations are recommended to be commercialized. In addition, the implementation or revision of Hazard Analysis and Critical Control Point is recommended to reduce microbial contamination.

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Section: Resultsmentioning

confidence: 99%

Effect of muscle type and frozen storage on the quality parameters of Iberian restructured meat preparations

Antequera

Pérez‐Palacios

Rodas

et al. 2013

Food sci. technol. int.

View full text Add to dashboard Cite

show abstract

“…NaCl increases the rate of metmyoglobin formation in meat products, and STP reduces the rate of metmyoglobin formation (Huffman et al, 1981;Rhee et al, 1983; Ande, 1985; Chu et al, 1987; Trout, 1990). Use of binders such as crude myosin extract, calcium alginate, and surimi in the manufacture of restructured steaks may be advantageous since NaCl can be lowered or eliminated without detrimental effects to the textural properties of the product (Chen and Trout, 1991a). With increased interest in reducing dietary sodium intake, the use of binders may become an effective method to reduce sodium levels of restructured products.…”

Section: Introductionmentioning

confidence: 99%

Oxidation of purified bovine myoglobin: effects of pH, sodium chloride, sodium tripolyphosphate, and binders

Chen¹,

Huffman²,

Egbert³

et al. 1992

J. Agric. Food Chem.

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“…Contradictory colour results have been reported with the use of a phosphate and NaCl blend. Meat colour is either improved (Lee et al, 1998) or diminished (Chen & Trout, 1991) with the infusion of such a blend.…”

Section: Introductionmentioning

confidence: 99%

Physical and chemical properties of selected beef muscles infused with a phosphate and lactate blend

Hoffman¹,

Vermaak²,

Müller³

2012

SA J. An. Sci.

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________________________________________________________________________________ AbstractThe consumer demands a beef product of consistent and acceptable tenderness. The infusion of beef muscles with a blend containing sodium and potassium salts, various phosphates and lactates has the potential to improve the current status of low meat consumption and inconsistent tenderness of fresh beef products in South Africa. In the present investigation, the biceps femoris (BF, silverside), rectus femoris muscle (RF), semitendinosus muscle (ST, eye of the silverside), supraspinatus muscle (SS, scotch fillet) and longissimus et lumborum muscles from the left side of beef carcasses were infused, 3 d post mortem, with a blend consisting of various sodium and potassium salts, di-and triphosphates and lactates, while the corresponding muscles from the right side were untreated and served as the control. The changes in beef quality over a 19-d period and the initial proximate and mineral composition of the muscles were also determined. The general findings suggest that an increase in tenderness concurrent with an acceptable beef colour resulted from the infusion with this blend. The chemical composition of the treated muscles was not negatively affected by the infusion and the mineral content of the treated muscles was increased, accordingly._______________________________________________________________________________

show abstract

Color and Its Stability in Restructured Beef Steaks during Frozen Storage: Effects of Various Binders

Cited by 15 publications

References 19 publications

Effect of muscle type and frozen storage on the quality parameters of Iberian restructured meat preparations

Effect of muscle type and frozen storage on the quality parameters of Iberian restructured meat preparations

Oxidation of purified bovine myoglobin: effects of pH, sodium chloride, sodium tripolyphosphate, and binders

Physical and chemical properties of selected beef muscles infused with a phosphate and lactate blend

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