Sensory, Instrumental Texture Profile and Cooking Properties of Restructured Beef Steaks Made with Various Binders

Restructured steaks made with various binders were evaluated using subjective and objective texture profile analysis of the following treatments: intact ribeye muscle, calcium alginate, salt/tripolyphosphate, crude myosin extract, whey protein, wheat gluten, soy protein isolate, surimi and no additives. Steaks made with calcium alginate or crude myosin extracts had superior binding. Steaks with 1.5% surimi had similar textural properties to those with calcium alginate or crude myosin extract. Whey, wheat gluten or soy isolate protein in restructured steaks detrimentally affected product flavor. Calcium alginate, crude myosin extract and surimi could be potential binders in the manufacture of restructured steaks without deterimental effects on quality.     

Effects of Various Phosphates on the Palatability, Appearance and Storage Traits of Flaked and Formed Restructured Beef Steaks

Seven blends (9.1 kg raw meat) were formulated with 0.75% NaCl and 0.25% or 0.5% sodium tripolyphosphate (STP), sodium hexa-metaphosphate (SHMP) or sodium acid pyrophosphate (SAPP). Steaks from all blends were “slightly” to “moderately” desirable in flavor and overall satisfaction scores. Steaks made with STP had higher shear force values and work required to shear values than all other restructured steaks indicating an increase in binding occurred with added STP. Restructured steaks formulated with 0.5% STP or SHMP had more desirable raw color scores than the control or steaks made with SAPP. Storage life of all phosphate added restructured steaks was past 90 days frozen storage, and steaks containing STP had thiobarbituric acid values below 1.0 at 120 days storage.     

Effect of Salt and Phosphate on the Texture and Color Stability of Restructured Beef Steaks

The effect of salt and phosphate on the textural and color properties of restructured beef steaks was investigated. Restructured steaks were manufactured from U.S. Choice beef chucks to contain one of four salt-phosphate levels: 0.0%–0.0% (control); 0.5%–0.0%; 0.0%–0.5%; and 0.2%–0.2%, respectively. Salt and phosphate (0.2% each) decreased cooking loss and increased bind equal to phosphate (0.5%) alone. Phosphate reduced the amount of oxidation. All steaks decreased in redness over the period of frozen storage. The addition of phosphate to restructured beef steaks containing salt enhanced texture with no deterimental effects on color.     

Color and Its Stability in Restructured Beef Steaks during Frozen Storage: Effects of Various Binders

Color and its stability were evaluated in restructured steaks made with various binders (calcium alginate, crude myosin extract, whey protein concentrate, wheat gluten, soy isolate or surimi) vs controls (intact ribeye muscle, restructured steaks with no additives or with NaCl and sodium tripolyphosphate). Steaks made with various binders showed similar effects on initial surface metmyoglobin concentration and sensory color attributes, except steaks made with calcium alginate or soy isolate protein. During 12-wk frozen storage, steaks made with various binders (except soy protein isolate) had similar color stabilities.     

Effects of Hot-Boning and Particle Thickness on Restructured Beef Steaks

Restructured steaks were made using hot-boned or aged beef made from sliced particles (2.5 mm or 5.0 mm thick). Beef slices were formed to make restructured steaks. The steaks were evaluated for cooking characteristics, textural properties and sensory attributes. Restructured steaks made from hot-boned beef were generally considered less tender and received lower texture desirability, flavor desirability and overall palatability ratings as compared to steaks made from aged beef. Restructured steaks made from larger meat slices (5.0 mm) were less tender and received lower texture desirability ratings than restructured steaks made with thinner slices (2.5 mm).     

EFFECTS OF SALT ON RESTRUCTURED BEEF

Beef muscles were reduced in size and blended with one of four mixtures (1) 1% food grade NaCl + 0.25% sodium tripolyphosphate (STP) (1F), (2) 1% laboratory grade NaCl + 0.25% STP (1L), (3) 2% food grade NaCl + 0.25% STP (2F) or (4) 2% laboratory grade NaCl + 0.25% STP (2L). The samples were converted to restructured beef steaks and evaluated at 0, 7, 14, and 56 days. Color degradation of 2F and 2L steaks was greater (P<0.05) than for 1F and 1L samples. Storage time and salt concentration were more critical than grade of salt in the reduction of color and flavor degradation.     

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

Summary 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 (−29 °C) 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.     

Utilization of Surimi-like Products from Pork with Sex-odor in Restructured, Precooked Pork Roast

Surimi-like materials from boar and sow muscle and Alaskan pollack fish surimi were evaluated as binders for sow muscle chunks in restructured roasts. Boar surimi-like material tended to have lower mi-crobial counts and less lipid oxidation than unwashed counterparts. Increasing salt content increased lipid oxidation (P<0.05), degraded color and improved (P<0.05) textural integrity. The surimi-like boar material had equal or better binding properties than fish surimi at a 5% level and did not consistently result in detectable boar odor. Roasts without binder were comparable or better in textural and microbial characteristics than those with binders. Restructured, precooked, pork roasts were successfully produced with 0.2% NaCI.     

RESTRUCTURED BEEF WITH FAT VARIATIONS

Prerigor beef samples from U.S. Choice Yield Grade 3 beef forequarters were excised within 1 h postmortem and converted to restructured beef steaks containing 10, 15 or 20% fat. The blended samples, regardless of fat level, were formulated with 1.0% NaCl and 0.25% sodium tripolyphosphate (STP) and stored at -20°C until evaluation at 0 and 56 days. Appearance and taste attributes were measured objectively and subjectively. Results suggested that fat content variation of restructured beef steaks with 20% fat or less had a minimal effect on color degradation and other appearance traits. These attributes were affected more by storage time than fat level. Fat content had no significant effect (P > 0.05) on the objective and subjective measurements for palatability. These data suggest that low-fat steaks can be produced without anticipation of reduced palatability as fat content decreases below 20%.     

Color and Color Stability of Frozen Restructured Beef Steaks: Effect of Processing Under Gas Atmospheres with Differing Oxygen Concentration

Restructured beef steaks were manufactured under gas atmospheres with differing oxygen concentration and subsequently vacuum-packaged. The effect of the different gas atmospheres on the color and color stability of frozen restructured beef steaks initially and at 1-month intervals for three months was investigated. Overall metmyoglobin concentrations for restructured beef steaks were not different (P > 0.05) from that of the intact steaks either initially or over storage time. The rates of overall metmyoglobin formation increased when oxygen concentration of the gas atmosphere was increased. Restructured steaks manufactured using pure carbon dioxide gas had the least amount of overall discoloration both initially and over storage time.     

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

Quality characteristics of restructured steaks formulated with veal trimmings or veal leg meat and Na-alginate/Ca-lactate or salt (NaCl)/phosphate were evaluated. Trimmings restructured with salt/phosphate had higher (P<0.05) bind scores (measured instrumentally and by sensory) than veal trimmings restructured with Na-alginate/Ca-lactate. Salt/phosphate (0.3–0.5%) reduced (P<0.05) purge and increased binding force and sensory score of bind in restructured veal trimmings and leg meat compared to control and Na- alginate/Ca-lactate treatments. The use of Na-alginate/Ca-lactate as a binder for veal leg meat increased (P<0.05) binding force and sensory score of bind and decreased cook loss when used at 0.4%.     

Quality Characteristics of Restructured Beef Steaks Manufactured by Various Techniques

Beef (9–11% 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/0.5% Ca-lactate, 0.5% Na-pectate/0.5% Ca-lactate, or no additives (control). Beef steaks restructured with salt/phosphate had lower (P<0.05) 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>0.05) 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.     

Effects of Mechanically Separated Beef with Various Chloride Salts in Restructured Beef Steaks

The effects of various chloride salts (NaCl, MgCl₂, KCl or 65% NaCl + 35% KCl) in combination with mechanically separated beef (MSB at 0, 10 or 20%) on the quality of restructured steaks formulated from bullock chucks were determined. As level of MSB increased, objectionable connective tissue, flavor desirability and overall palatability decreased and off-flavors increased. The development of oxidative rancidity during frozen storage was not affected by MSB level and MSB had little effect on textural traits. NaCl and NaCl + KCl treated steaks received superior flavor and overall palatability ratings over steaks containing MgCl₂ or KCl. Oxidative rancidity developed faster in steaks containing NaCl than the other salt types. Partial replacement (35%) of NaCl with KCl resulted in restructured steaks with sensory properties equal to and storage life superior to steaks with NaCl alone.     

QUALITY OF RESTRUCTURED PORK ROASTS AS INFLUENCED BY SALT, PHOSPHATE AND ROASTING ENVIRONMENT

A split plot design was used to evaluate the effect of 3 salt (0.0, 0.5, 1.0%), 3 phosphate (0.0, 0.25, 0.5%) levels and 2 roasting environments (moist, dry) on the quality of restructured pork roasts. Emulsion stability, yield (cooked or sliced), Instron adhesion (bind), pH, water holding capacity, proximate composition and color measurements were obtained. Increasing salt or phosphate level increased emulsion stability and cooked yield. Increasing salt level and the addition of phosphate decreased expressible moisture and increased slice count and moisture content. Increased levels of salt decreased protein content, while increasing phosphate, increased pH and redness in the cooked slices. Salt and phosphate reacted synergistically to increase slice yield and adhesion bind. Roasts cooked in a moist environment were lower in pH, were darker in color and required less time to cook. Restructured pork roast quality was enhanced when salt and phosphate were included in the formulation.     

Effects of Chloride Salts on Appearance, Palatability, and Storage Traits of Flaked and Formed Beef Bullock Restructured Steaks

Restructured steaks made with 0.5 or 1.0% KCl, 0.5% MgCl₂ and 0.5% CaCl₂ were more desirable and darker red in raw color than blends formulated with 0.5 or 1.0% NaCl. Visual properties of raw steaks containing 0.5 or 1.0% chloride salt were scored higher than the control (no salt added) in 14 of 16 orthogonal contrast mean comparisons. Steaks made with 1.0% CaCl₂ or MgCl₂ were rated lower than the control in flavor desirability and overall satisfaction ratings. Control, 0.5 or 1.0% NaCl or 0.5 and 1.0% KCl steaks were not different in juiciness, tenderness, flavor desirability or overall satisfaction ratings. Steaks made with chloride salts were rancid after 70 days frozen storage. Results showed steaks made with KCl were superior to steaks formulated with CaCl₂ or MgCl₂.     

Effect of various additives to marinating baths on some properties of cattle meat

Longissimus dorsi (LD) muscles obtained from young bull carcasses (Holstein Friesian) were marinated, using solutions containing 0.5% sodium tripolyphosphate (STP), 0.5% dicalciumhydrogen phosphate (CHP) and 0.5% citric acid (CA). All solutions, including a blank, contained 2% NaCl. Expressible moisture, cooking loss, marinade uptake, area gain (increase in slice size), colour coordinate values (L*, a*, b*), marinade and meat pH, and the textural properties of samples were evaluated. Marinating with STP and CHP solutions resulted lower cooking losses. Marinade uptake and area gain were lower for control steaks and steaks marinated with the CA solution. The highest lightness was found in steaks marinated with the CA solution. Steaks marinated with STP and CHP solutions were darker. The CA solution resulted in yellowness of steaks. All treatments significantly affected hardness, chewiness and resilience values of steaks. The lowest hardness value was found in steaks marinated with CA. STP and CHP treatments also improved tenderness.     

LOW-FAT, NO ADDED SALT IN RESTRUCTURED BEEF STEAKS WITH VARIOUS BINDERS

This research investigated technology for the development of a low-fat restructured beef steak devoid of added salt with texture similar to intact muscle. Low-fat (10%), low-sodium restructured beef steaks made from closely trimmed, flaked beef round muscles and tumbled with or without a binding agent were compared to boneless top loin steaks (5–6% fat). Boneless top loin steaks had greater (P < .05) shear resistance, cohesiveness, juiciness, overall desirability, percentage moisture (raw) and percentage protein (cooked) than restructured steaks. Steaks made with 3.0% modified potato starch had slightly more juiciness and moisture content (cooked) and lower expressible fluid content than all other restructured samples. Product made with 1.0% microcrystalline cellulose had lower (P < .05) juiciness scores than top loin steaks and restructured steaks made with no additives or modified potato starch. Use of 0.25% kappa-carrageenan or 1.5% surimi increased (P < .05) sensory scores for off-flavor. Steaks made with 1.5% surimi also had lower (P < .05) sensory scores for overall desirability.     

Effect of Chloride Salts and Antioxidants on Sensory and Storage Traits of Restructured Beef Steaks

The effects of antioxidants (0.01 or 0.02% of total fat), salt level (0.375 or 0.750%) and salt type (NaCl, KCl or a 65% NaCl + 35% KCl combination) in a 2 × 2 × 3 factorial arrangement on the quality of restructured beef steaks were determined. Meat blends with 0.02% antioxidant had lower thiobarbituric acid (TBA) values than those with 0.01% after 85 to 155 days of frozen storage. Steaks with no salt (pooled across antioxidant levels) had lower TBA values than steaks with any salt type after 85 days storage or either level of salt after 155 days storage. Steaks with either level of added salt resulted in higher ratings for juiciness, saltiness and overall palatability than steaks with no added salt. Juiciness, flavor desirability, saltiness and overall palatability ratings generally were higher for restructured steaks made with NaCl or NaCl + KCl compared to those made with KCl. KCl at 35% of total salt could serve as a NaCl substitute in restructured beef steaks.     

Using Salt and Microbial Transglutaminase as Binding Agents in Restructured Fish Products Resembling Hams

ABSTRACT: Restructured products were obtained from fish paste of silver carp ( Hypophthalmichthys molitrix ) by massaging and cooking in ham presses. Assayed were 3 levels of salt (0 as control, 1, or 2%) and 3 levels of microbial transglutaminase (MTGase). Changes on solubility of pastes, mechanical properties, WHC, and SDS-PAGE of the cooked product were evaluated. MTGase needed the addition of NaCl to improve the mechanical properties of these restructured products. Better textural properties were obtained with 2% NaCl. Adding 0.3% of MTGase and 1% NaCl obtained a low-salt, homogenous restructured meat block with 2773 g hardness, 29106 g/cm gel strength, 0.233 cohesiveness, and 11.6% extracted water.     

EFFECT OF SPLEEN IN RESTRUCTURED BEEF

Boneless beef chucks were converted to restructured beef steaks and formulated with 1% NaCl and 0.25% sodium tripolyphosphate (STP). Experimental treatments included (1) control-frozen, (2) control-5 days storage at 0°C, (3) 1% spleen pulp-frozen and (4) 1% spleen pulp-5 days storage at 0°C. Treatments 2 and 4 were evaluated only after storage for 5 days; whereas, treatments 1 and 3 were studied at 5 and 70 days. Spleen pulp enhanced (P<0.05) color development during frozen storage for a short period but offered no (P>0.05) contribution to color preservation during prolonged storage. Visual color and overall appearance were affected more by storage time and conditions than by the addition of spleen pulp. Spleen pulp had no effect (P>0.05) on product cohesiveness, texture, tenderness and flavor of frozen restructured beef steaks but improved the tenderness of unfrozen samples.