Physicochemical and sensory properties of restructured beef steaks containing beef heart surimi

Wang, Baowu; Xiong, Youling L.; Moody, W. G.

doi:10.1046/j.1365-2621.1999.00280.x

Cited by 6 publications

(6 citation statements)

References 28 publications

(28 reference statements)

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“…However, there have been some conflicting reports regarding the effect of frozen storage on the tenderness of meat products (Bhattacharya et al, 1988). As in this experiment, various authors have reported only minor effects of frozen storage on texture in different meat products (Serrano et al, 2006;Wang, Xiong, & Moody, 1999).…”

Section: Texturementioning

confidence: 66%

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

López‐López

Cofrades

Yakan

et al. 2010

Food Research International

111

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Section: Texturementioning

confidence: 66%

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

López‐López

Cofrades

Yakan

et al. 2010

Food Research International

111

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“…Storage period did not significantly (p>0.05) influenced the chewiness, cohesiveness and mouth coating scores of various comminuted meat products (Awad et al, 1968;Ockerman and Organisciak, 1979;Bhattacharya et al, 1988;Esguerra, 1994;Wang et al, 1999;Reverte et al, 2003). But contrary to these reports, chewiness scores significantly influenced by storage, but cohesiveness scores did not significantly (p>0.05) influenced (Schwartz and Mandigo, 1976;Coon et al, 1983).…”

Section: Sensory Qualitymentioning

confidence: 74%

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Reddy¹,

Mandal²,

Sen³

et al. 2014

International J. of Meat Science

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To provide the consumer with a highly palatable product at a reasonable cost is the main objective of any food industry. Particular to meat industry, utilization of less valuable carcasses and carcass cuts and carcass components (plates, flanks, shanks, etc.) is of prime interest in periods of economic pressure. One such relevantly new technological approach is restructuring technology, which enables the production of value-added meat products from low value cuts and trimmings of carcasses. Although the economics and processing of restructuring meats appear favourable to producing a product that has the palatability attributes that are between an intact muscle steak and ground meat. This review of restructured meat products discuss the actual science and technology behind the restructuring of muscles, how muscle chunks are binding each together at protein molecules stage, factors influencing the meat pieces binding, type of restructuring methodologies, quality attributes of restructured meat products, problems of oxidation, use of natural antioxidants and recommends research needs for the future.

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“…However, Jayasingh and Cornforth (2003) found BHT (0.01% of fat) was ineffective in cooked pork patties stored at −20 °C for 6 mo. Wang and others (1999) reported that propyl gallate prevented lipid oxidation in refrigerated beef patties.…”

Section: Resultsmentioning

confidence: 99%

Effect of Natural and Synthetic Antioxidants on the Oxidative Stability of Cooked, Frozen Pork Patties

Sasse¹,

Colindres²,

Brewer³

2009

Journal of Food Science

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The effect of grape seed extract (GS; 0.02%), oleoresin rosemary (OR; 0.02%), water-soluble oregano extract (WS; 0.02%), propyl gallate (PG; 0.02% of fat), butylated hydroxyanisole (BHA; 0.02% of fat), and butylated hydroxytoluene (BHT; 0.02% of fat) on the oxidative and color stability of precooked pork patties stored at −18• C for up to 6 mo were determined. Pork lean and trim were ground and mixed (30% fat). Antioxidants mixed with salt (2%) were added. Patties were formed, cooked to 71• C, over wrapped in PVC, and stored at −18 • C. Lipid oxidation was determined using thiobarbituric acid-reactive substances (TBARS) and descriptive sensory evaluation. Color was determined instrumentally and visually. Samples were evaluated after 0, 1, 2, 3, 4, 5, and 6 mo of frozen storage. Based upon TBARS values, PG (0.21 mg MDA/kg) and GS extract (0.23) had more antioxidant activity over the storage period than did WS, OR, BHA, and BHT. GS had no effect on a * or b * values. Grape seed extract (0.02%) has the potential to inhibit oxidative rancidity as well as current synthetic antioxidants.

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Physicochemical and sensory properties of restructured beef steaks containing beef heart surimi

Cited by 6 publications

References 28 publications

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

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

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Effect of Natural and Synthetic Antioxidants on the Oxidative Stability of Cooked, Frozen Pork Patties

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