Restructured Mutton Roast Quality

Prasad, V. S. S.; Field, Robert A.; Miller, G. J.; Williams, Jonathan W.; Riley, M. L.

doi:10.1111/j.1365-2621.1987.tb06593.x

Cited by 4 publications

(4 citation statements)

References 18 publications

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“…Schmidt and Trout (1982) indicated that efficacy of muscle chunk binding in a restructured product is determined by the amount of protein extracted, mechanical treatment, presence and concentration of added salts and temperature on heating. Prasad et al (1987) observed the higher amount of salt-extractable myofibrillar proteins in lamb and mutton restructured roasts and concomitant increased binding ability of muscle chunks. Reports on the effect of protein solubility on cook yield have been mixed.…”

Section: Protein Extractabilitymentioning

confidence: 89%

“…Under appropriate conditions, collagen imparts texturizing, moisturizing, lubricating, viscoelastic and emulsifying properties to any food (Asghar and Henricwson, 1982). Age related changes in collagen plays an important role in the process of muscle chunk binding (Prasad et al, 1987) and increase in pyridinoline probably decreases the amount of salt-extracted proteins on the meat chunk surface, especially surfaces covered with connective tissue. Restructured mutton product processed with low value cuts had significantly (p<0.05) more collagen content than their respective products containing high value cuts (Reddy, 2011).…”

Section: Protein Extractabilitymentioning

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: Protein Extractabilitymentioning

confidence: 89%

Section: Protein Extractabilitymentioning

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

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“…RESTRUCTURING TECHNOLOGY makes it possible to produce value-added meat products from low quality cuts. A wide variety of raw materials such as chuck muscles (Recio et al, 1987;Mann et al, 1990) beef riblifter (Ensor et al, 1990), shoulder clods (Liu et al, 1990) lamb (Field et al, 1984) mutton (Prasad et al, 1987), pork (Huffman et al, 1987;Trout et al, 1990) turkey Ensor et al, 1989) and chicken (Xiong and Brekke,199 1) have been used to produce restructured products. Traditionally, salt and phosphate have been used in restructured meat products because of beneficial effects on cohesion, cook yield, juiciness, and flavor Mann et al, 1989;Wheeler et al, 1990, Craig et al, 1991Liu et al, 1992).…”

Section: Introductionmentioning

confidence: 99%

Quality Characteristics of Restructured Beef Steaks Manufactured by Various Techniques

Raharjo

Dexter

Worfel

et al. 1995

Journal of Food Science

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Beef (9-l 1% fat) was restructured with each of six mechanical treatments including chunking, fiberizing, slicing, chunking + slicing, slicing + water, and tenderizing each in combination with addition of 0.5% sodium chloride (salt)/0.5% phosphate, 0.5% Na-alginate/O.S% Ca-lactate, 0.5% Na-pectate/O.S% Ca-lactate, or no additives (control). Beef steaks restructured with salt/phosphate had lower (PcO.05) purge losses; higher binding force and bind scores than control products. Steaks restructured with Na-alginate/Ca-lactate had lower cooking losses and higher bind scores than controls. Use of Na-pectate/Ca-lactate did not improve (P>O.O5) purge loss. cooking loss, binding force or sensory properties. Chunked meat or mixtures of chunked and sliced meats in combination with salt/phosphate or Na-alginateica-lactate resulted in steaks with acceptable bind and textural properties.

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“…Besides beef and pork, mutton and lamb were also used to produce restructured roast (Prasad, Field, Miller, Williams, & Riley, 1987). Paterson, Jones, Gee, Costello, and Romans (1987) found that bull meat was less prone to oxidative rancidity than steer meat, even though in the former there were higher cooking losses and shear values.…”

Section: Meat Typementioning

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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Restructured Mutton Roast Quality

Cited by 4 publications

References 18 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

Quality Characteristics of Restructured Beef Steaks Manufactured by Various Techniques

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

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