TEXTURAL PROPERTIES AND COLOR CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS WITH SELECTED BINDERS AND NOMEAT ADJUNCTS

Restructured steaks were evaluated using subjective and objective texture and color analyses. Treatments included: intact muscle, restructured steaks with no additives, salt/sodium tripolyphosphate (NaCl/STP), calcium alginate, crude myosin extract (CME) with 0.1% Nad and 0.4% STP low salt & phosphate (LSP)], CME with 1.0 NaCl and 0.4% STP high salt & phosphate (HSP)], surimi LSP and surimi HSP. Restructured steaks made from CME (HSP) or surimi (HSP) exhibited superior (P < 0.05) sensory textural evaluation, tensile strength values, cooking loss properties, color and color stability (subjective and objective) when compared to other restructured steaks except CME (LSP) and NaCl/STP (in some parameters). Restructured steaks made with CME or surimi in combination with 1% NaCl and 0.4% STP improved or maintained textural properties as well as color and color stability of restructured steaks.