Physicochemical and sensory characteristics of restructured beef steak with added walnuts

Effects of fat levels and rice bran fiber on the chemical, textural, and sensory properties of frankfurters

“…The moisture content of frankfurters with rice bran fiber was lower than those without added rice bran fiber, due to treatment without the rice bran fiber replaced by water added. This has been reported previously for various types of meat product (19)(20)(21). The protein level decreased as the fat level increased (p<0.05).…”

Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters

“…The addition of WE to meat emulsions reported significant (P < 0.05) L* increases and a* decreases, but no significant changes in b*. These results are in agreement with those obtained by Jiménez-Colmenero et al (2003) in raw restructured beef steaks with addition of increasing amounts of WE (5e15%). However, when meat batters were cooked no walnut-induced changes of L* were detected , and an association between the addition of increasing amounts of WE and increments of a* and b* values were obtained (Ayo, Carballo, Solas, & Jiménez-Colmenero, 2005).…”

Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion

“…salt content, protein level) and processing conditions (e.g. storage temperature and time) (Bhattacharya, Hanna, & Mandigo, 1988;Brewer & Harbers, 1991;Jiménez-Colmenero et al, 2003;Serrano, Cofrades, & Jiménez-Colmenero, 2006). Bhattacharya et al (1988) and Brewer and Harbers (1991) found similar weight losses to the ones in this study in salt-free ground meat, which were greater than in samples with normal salt content as reported by other authors (Jiménez-Colmenero et al, 2003;Serrano et al, 2006).…”

“…storage temperature and time) (Bhattacharya, Hanna, & Mandigo, 1988;Brewer & Harbers, 1991;Jiménez-Colmenero et al, 2003;Serrano, Cofrades, & Jiménez-Colmenero, 2006). Bhattacharya et al (1988) and Brewer and Harbers (1991) found similar weight losses to the ones in this study in salt-free ground meat, which were greater than in samples with normal salt content as reported by other authors (Jiménez-Colmenero et al, 2003;Serrano et al, 2006). As regards the level of CL, control sample presented values between 34% and 41%, that is within the normal range given that these were low-salt (0.5%), low-fat (10%) products (Table 4).…”