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

Abstract

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.

Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming

“…Phosphates enhance texture, water holding capacity, emulsion stability, and shelf life [9]. On the other hand, the transglutaminase enzyme has been widely used in restructured meat products [10]. is unique enzyme has been previously used in many studies to enhance textural properties and other characteristics (cohesion, cook yield, palatability, etc.)…”

Evaluation of transglutaminase and caseinate for a novel formulation of beef patties enriched in healthier lipid and dietary fiber

“…Samples were compressed to 75% of the original height using a compression speed of 60 mm/min. Hardness, adhesiveness, springiness, cohesiveness and chewiness were determined (Castro-Briones et al, 2009;Hoz, D'Arrigo, Cambero, & Ordóñez, 2003;Anton & Luciano, 2007;Sun, 2009).…”

“…TG has been used in conjunction with sodium caseinate (C) as a cold binder to produce restructured meat (Kuraishi et al, 1997). During the last decade, TG has been used in the production of restructured meat products (Sun, 2009). However, to our knowledge, TG has not been used in hamburger beef patties.…”

“…Food industry has introduced in recent years a wide variety of healthier lipid-enriched meat-based foods worldwide (Jiménez-Colmenero, 2007). Nevertheless, the addition of non-protein ingredients such as fiber and/or the substitution of saturate animal fat with vegetable oils have detrimental effects on texture properties of restructured meats (Sun, 2009). Thus, it has been reported that the required force to shear the beef patties decreases with increasing levels of soluble fiber (Desmond, Troy, & Buckley, 1998;Troy, Desmond, & Buckley, 1999) and that replacing backfat with olive oil in pork sausages affect their appearance and their firmness (Bloukas, Paneras, & Fournitzis, 1997).…”

Aplicación de nuevas tecnologías para el diseño y desarrollo de productos de dorada (Sparus aurata) procedente de acuicultura

“…Se han desarrollado varios métodos para la elaboración de productos reestructurados pero la técnica más comúnmente utilizada es la solubilización y extracción de las proteínas miofibrilares mediante la adición de 20-30 g/kg de cloruro sódico (NaCl) con el fin de obtener un exudado más o menos "pegajoso" que es utilizado para unir pequeños trozos de pescado (Kuraishi et al, 1997). El nivel de NaCl empleado es muy importante porque influye en la cantidad de exudado proteico obtenido que a su vez afectará al posterior mecanismo de agregación proteica (Sun, 2009;Téllez-Luis et al, 2002). Existen varios agentes proteicos que se utilizan como agentes "ligantes", tales como: huevo (Yetim y Ockerman, 1995), caseína y plasmotrombina de carne de ternera (Baker et al, 2000) o proteína de suero concentrada (Uresti et al, 2004).…”