Textural Properties and Color Characteristics of Restructured Beef Steaks With Selected Binders and Nomeat Adjuncts

Chen, C.M.; Huffman, D. L.; Egbert, W.R.

doi:10.1111/j.1745-4573.1992.tb00484.x

Cited by 6 publications

(6 citation statements)

References 26 publications

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“…These ingredients include vital wheat gluten (Hand, Crenwelge, & Terrell, 1981), crude myosin extract, surimi (Chen, Huffman, & Egbert, 1992), egg white powder, raw egg white, egg powder, bovine, porcine, lamb, broiler plasma powders, broiler breast meat powder, gelatine (Lu & Chen, 1999), dried apples, corn crumbs, mushrooms (Marriott, Graham, Schaffer, & Boling, 1986c), rice bran oil and fiber (Kim, Godber, & Prinaywiwatkul, 2000), and walnut (Jime´nez Colmenero et al, 2003;Serrano et al, 2006), and most non-protein ingredients have detrimental effects on texture properties of restructured meats.…”

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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“…Note that control 2 (without salt and STP) exhibited higher TBARS values than control 1 (with salt and STP) for cooked steaks ( Fig. 1), indicating that STP was able to suppress lipid oxidation induced by salt ( Chen et al ., 1992 ). Although the combination of NaCl and STP (control 1) enhanced beef flavour in restructured beef steaks, detectable rancidity still developed after 90 day of storage ( P < 0.05, compared with treatment 1 and treatment 2) ( Fig.…”

Section: Resultsmentioning

confidence: 99%

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

Wang

Xiong

Moody

1999

Int J of Food Sci Tech

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Restructured beef steaks containing beef heart surimi were prepared. Changes in flavour, texture, thiobarbituric acid-reactive substances (TBARS), and compression force of the restructured steaks were evaluated after frozen storage (Ϫ29 ЊC) for 1, 30, and 90 days. Incorporation of propyl gallate-washed beef heart surimi improved the steak flavour score by 7%, texture score by 30%, and cooking yield by 4%, compared to non-surimi control steaks. Addition of water-washed surimi (without propyl gallate) also improved physical properties of restructured steaks, but it induced off-flavour and rancidity development.

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“…A variety of restructured meats have been successfully marketed worldwide for the last 30 years (Chen et al., 1992; Schmidt et al., 1986; Serrano et al., 2006; Shafit and Williams, 2010). Meat restructuring involves the assembly of meat pieces into a cohesive product through the formation of gels.…”

Section: Introductionmentioning

confidence: 99%

Effect of muscle type and frozen storage on the quality parameters of Iberian restructured meat preparations

Antequera

Pérez‐Palacios

Rodas

et al. 2013

Food sci. technol. int.

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The main objective of this study was to evaluate the effect of muscle type and frozen storage on the quality of restructured meat preparations from undervalued Iberian muscle to make use of meat from a high-quality and natural pig production system. The effect of two muscle types (i.e. white-glycolytic (W) and red-oxidative (R)) and frozen storage (lasting 0, 30, 60 and 90 days) on quality characteristics were assessed. Significant differences were found between the W and R Iberian restructured preparations in most physicochemical and some colour, texture and sensory traits, and in the fatty acid profile and oxidative measurements, suggesting that the R muscles are more suitable; however, the microbial contamination should be reduced. Frozen storage reduced but did not eliminate the initial microbial contamination, and it enhanced some quality traits in the Iberian restructured preparations, i.e. increased a* values, cohesiveness and juiciness and decreased adhesiveness and pastiness, without negatively affecting any parameter. Thus, frozen Iberian restructured preparations are recommended to be commercialized. In addition, the implementation or revision of Hazard Analysis and Critical Control Point is recommended to reduce microbial contamination.

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Textural Properties and Color Characteristics of Restructured Beef Steaks With Selected Binders and Nomeat Adjuncts

Cited by 6 publications

References 26 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

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

Effect of muscle type and frozen storage on the quality parameters of Iberian restructured meat preparations

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