Quality Characteristics of Restructured Beef Steaks Manufactured by Various Techniques

Raharjo, Sri; Dexter, D.R.; Worfel, R. C.; Sofos, John N.; Solomon, M.B.; Shults, Gary W.; Schmidt, Gerald D.

doi:10.1111/j.1365-2621.1995.tb05608.x

Cited by 31 publications

(21 citation statements)

References 30 publications

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“…Raharjo et al (1995) did not noticed any significant difference in diameter shrinkage of restructured beef steaks formulated with alginates. Dimensional changes were significantly (p<0.05) affected by type of binder used to manufacture restructured steakettes but were not affected by method of size reduction or size opening used to reduce the size of meat (Boles and Shand, 1998).…”

Section: Int J Meat Sci 5 (1): 14-48 2015mentioning

confidence: 95%

“…Shand et al (1993) observed significant (p<0.05) highest cooking yield in salt/phosphate structured beef rolls than algin/calcium and controls and ranges of cooking yields were 56.7 to 94.6%. Various mechanical treatments did not affect (p>0.05) cook loss when steaks were restructured using Na-alginate/Ca-lactate or Na-pectate/Ca-lactate (Raharjo et al, 1995). Boles and Shand (1999) found that alginate-bound beef steakettes had significantly (p<0.05) lower cooking loss than fibrimix steakettes.…”

Section: Quality Of Restrucutred Meat Products Cooking Yieldmentioning

confidence: 99%

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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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Section: Int J Meat Sci 5 (1): 14-48 2015mentioning

confidence: 95%

Section: Quality Of Restrucutred Meat Products Cooking Yieldmentioning

confidence: 99%

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

Reddy¹,

Mandal²,

Sen³

et al. 2014

International J. of Meat Science

View full text Add to dashboard Cite

show abstract

“…The procedure of tearing and forming has two advantages: (1) it causes less membrane damage, and is less susceptible to oxidation, and (2) the product has more structural integrity and more closely resembles to intact meat cuts in texture (Pearson & Gillett, 1996). Raharjo et al (1995) evaluated quality characteristics of restructured beef by six mechanical treatments. Their results indicated that chunked meat or mixtures of chunked and sliced meats in combination with salt/ phosphate or Na-alginate/Ca-lactate resulted in steaks with acceptable physical and sensory properties.…”

Section: Comminution and Formationmentioning

confidence: 99%

Utilization of restructuring technology in the production of meat products: a review

Sun

2009

CyTA - Journal of Food

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Meat restructuring technology enables the production of value-added meat products from low quality cuts and trimmings. In addition, this technology can improve products' characteristics such as texture, fat content, bind strength, and shape; meanwhile, it can also satisfy the increasing demand for convenience. The factors affecting the quality of restructured meat products including appearance, comminution and formation, particle size, mixing time, meat type, and fat content are analyzed; roles of non-meat ingredients such as salt, phosphate, soy protein, transglutaminase (TG) are discussed, protein binding and cooking are also mentioned. Salt and phosphates are traditional additives, which facilitate extraction of myofibrillar proteins and enhanced binding of meat particles. Salt is also associated with meat discoloration and rancidity development. Recently, there is a tendency towards reducing salt intake for health reasons. Binders such as k-carrageenan, alginate, TG are widely and successfully used in restructured meat production. Some new techniques such as meat fiber alignment and high pressure treatment are also discussed in this review.Keywords: restructuring; meat products; bind strength; texture La tecnologı´a de reestructuracio´n de carne permite la produccio´n de productos de carne con valor an˜adido partiendo de cortes y pedazos de baja calidad. Adicionalmente, esta tecnologı´a puede mejorar las caracterı´sticas de los productos como textura, contenido graso, cohesio´n y forma; al mismo tiempo, puede satisfacer la demanda creciente de productos de mayor conveniencia. Se analizan los factores que afectan la calidad de los productos de carne reestructurada incluyendo su pulverizacio´n y formacio´n, taman˜o de partı´culas, tiempo para mezclar, tipo de carne y contenido graso; se discute el papel que juegan los ingredientes que no provienen de la carne como sal, fosfato, proteı´na de soya y transglutaminasas; cohesio´n proteı´nica y coccio´n se mencionan tambie´n. La sal y fosfatos son aditivos tradicionales que facilitan la extraccio´n de proteı´nas miofibrillares y una capacidad superior de cohesio´n de las partı´culas de carne. La sal tambie´n se asocia con la decoloracio´n de la carne y el desarrollo de rancidez. Recientemente hay una tendencia a reducir la ingesta de sal por razones de salud. Agentes cohesivos como k-carragenano, alginato y transglutaminasa se usan amplia y exitosamente en la produccio´n de carne reestructurada. Algunas te´cnicas nuevas como alineamiento de fibras de carne y tratamiento a alta presio´n se discuten en esta revisio´n.

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“…Several methods, including use of superior raw material, improvement of processing conditions, and addition of additives, are used to improve the quality of restructured meat products. In part of these, the use of salt and phosphate enhances cohesiveness and cook yield in restructured meat products (Farouk et al, 2000;Raharjo et al, 1995). Schmidt and Trout (1982) reported that restructured meat products using salt and phosphate are related to the thermal binding of myofibrillar protein that is extracted from meat.…”

Section: Introductionmentioning

confidence: 99%

Effects of Low-temperature Tumbling on the Quality Characteristics of Restructured Chicken Breast Ham

Kim¹,

Choi²,

Choi³

et al. 2012

Korean Journal for Food Science of Animal Resources

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The aim of this study was to evaluate the effects of tumbling condition (time and temperature) on the quality characteristics of restructured chicken breast ham. Tumbling conditions were 10, 30, and 60 min at 3 or -3 o C, respectively. After tumbling, quality characteristic regarding the treatments processed by each condition were measured. There were no significant differences in pH levels among tumbling time or temperature. Treatments involving 60 min of tumbling had significantly higher water holding capacity (WHC) than that tumbled for 10 min, but WHC was not affected by the tumbling temperature. The tumbling condition at -3 o C for 60 min demonstrated the most effective cooking yields for restructured chicken breast ham. Myofibrillar protein solubility of treatments tumbled for 60 min had the highest value of all, regardless of tumbling temperature. The hardness of treatments tumbled at -3 o C were lower than those at 3 o C; however, the springiness of treatments tumbled for 60 min were significantly higher than those regarding the treatments tumbled for 10 and 30 min. Therefore, tumbling technology for 30 min or more at -3 o C can produce restructured chicken breast ham of excellent quality.

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Quality Characteristics of Restructured Beef Steaks Manufactured by Various Techniques

Cited by 31 publications

References 30 publications

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

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

Utilization of restructuring technology in the production of meat products: a review

Effects of Low-temperature Tumbling on the Quality Characteristics of Restructured Chicken Breast Ham

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