Restructuring Veal Steaks with Salt/Phosphate and Sodium Alginate/Calcium Lactate

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

doi:10.1111/j.1365-2621.1994.tb05540.x

Cited by 20 publications

(12 citation statements)

References 19 publications

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“…Raharjo et al (1994) found that trimmings restructured with Na-alginate/Ca-lactate had lower binding scores than veal trimmings restructured with salt/phosphate. k-carrageenan (KC) is another polysaccharide also extracted from seaweed.…”

Section: Other Ingredientsmentioning

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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Section: Other Ingredientsmentioning

confidence: 99%

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

Sun

2009

CyTA - Journal of Food

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“…Restructuring has the advantages of convenience in preparation and economy in the production due to which the restructured products are becoming important components of the processed meat industry. Restructured meat products are made by extraction of muscle proteins using salt and phosphate which forms a heat set protein gel upon subsequent cooking (Raharjo et al 1994).…”

Section: Introductionmentioning

confidence: 99%

Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks

et al. 2012

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In the present study, effect of meat chunk size (2-3 and 4-5 cm), massaging time (6, 8 and 10 min) and cooking time (40, 45 and 50 min) on quality of restructured pork blocks was evaluated. Higher product yield (89.31%) was obtained with chunk size of 2-3 cm compared to blocks prepared from chunk size of 4-5 cm (85.12%). PH and shear force values were comparable. Among sensory attributes appearance and overall palatability was significantly higher for product prepared from chunk size of 2-3 cm. Increase in massage time from 6 min to 10 min resulted in improvement in product yield and reduction in shear force value. All the sensory attributes improved with the increasing massaging time except the flavour, which remained constant. Ten minutes of massaging time was found optimum due to higher product yield, significantly better appearance, texture and overall palatability than 6 and 8 min of massaging. In cooking time, it was found that product yield and shear force values were inversely proportional to the cooking time. Sensory attributes were comparable. Cooking time of 50 min was found optimum in view of better sensory attributes of the product than 40 and 45 min of cooking. From the present study it can be concluded that Meat chunk size of 2-3 cm, massaging time of 10 min and cooking time of 50 min was found optimum for making restructured pork blocks in the view of better sensory attributes of the product.

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“…In production of restructured steaks from veal trimmings and leg meat, use of salt/phosphate and 0.5% sodium alginate/0.5% calcium lactate did not increase (p>0.05) juiciness, flavor, texture or color scores compared to their respective (Raharjo et al, 1994). Restructured buffalo meat rolls had markedly better sensory scores in comparison to emulsion form meat rolls and smoking had improved the appearance, flavor and acceptability of the rolls (Anjaneyulu et al, 1995).…”

Section: Sensory Qualitymentioning

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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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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Restructuring Veal Steaks with Salt/Phosphate and Sodium Alginate/Calcium Lactate

Cited by 20 publications

References 19 publications

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

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

Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks

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

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