Influence of Varying pH and Algin/Calcium Binders on Selected Physical and Sensory Characteristics of Structured Beef

Structured beef was prepared with eight combinations of the ingredients (sodium alginate, calcium carbonate, lactic acid/calcium lactate) used to bind meat with the algin/calcium gelation mechanism at nine pH values (4.1–6.4) in order to evaluate their influence on its physical and sensory characteristics. Products with alginate alone were similar to samples from the treatment without binders. The combination of alginate/calcium/lactate gave products of higher values (P>0.05) for parameters such as hardness in the raw state, bind and penetration than all other treatments. Decreasing pH values increased raw and cooked product hardness and penetration force. Products of pH values 5.7–5.8 were superior to other treatments in bind scores evaluated by a sensory panel.     

Binding, Sensory and Storage Properties of Algin/Calcium Structured Beef Steaks

Structured beef steaks formed with the algin/calcium binder and with or without glucono-delta-lactone were compared with 100% beef controls and with structured steaks formed with salt and phosphate. Algin/calcium-treated products exhibited better binding and color in the raw state, but had lower palatability scores in the cooked state than salt/phosphate controls. Shelf-life of both algin/calcium products under aerobic conditions was similar to the all-beef control. In vacuum packages, however, the algin/calcium products showed more rapid gas production and microbial growth than all-beef and salt/phosphate controls. The algin/calcium treatment will allow increased marketing alternatives for meat products.     

Effects of Connective Tissue on Algin Restructured Beef

Different levels of connective tissues were examined in algin/calcium gel restructured beef tenderloin, riblifter and foreshank products. Foreshank meat, which contained a high level of collagen (4.83%), formulated with algin/calcium gel ingredients, exhibited relatively strong bind in the raw and cooked state. Addition of 5–10% undenatured or 5% denatured connective tissue to algin/calcium restructured riblifter meat resulted in products of acceptable bind and sensory quality. However, beef riblifter formulations containing 10% added denatured connective tissue had greater (P<0.05) discoloration and lower (p<0.05) bind than the other added connective tissue plus algin/calcium treatments. Algin/calcium binder improves quality of restructured meat formulated with increased concentrations of connective tissue.     

Effect of Algin/Calcium Binder Levels on Various Characteristics of Structured Beef

Six levels of algin/calcium binder (0, 0.28, 0.57, 0.85, 1.13, 1.42%) were evaluated in raw and cooked structured beef. Binder levels of 0.57% gave higher cook yield and greater cooked product bind scores than products without binder. Sensory evaluation scores for product bind and hardness increased (P< 0.05) with higher binder level for raw samples, but hardness showed no differences for cooked samples. Force required to penetrate raw samples increased up to the 0.85% binder level, but snowed no difference (P>0.05) among cooked samples. Raw product bind scores increased with higher levels of binder, while cooked product bind scores were similar with binder levels above 0.57%.     

Quality Characteristics of Restructured Turkey Meat with Variable Alginate/Calcium-Lactate Ratios

Restructured ground turkey and turkey breast meat patties, formulated with combinations of 0–1.0% sodium alginate, 0–0.1875% calcium carbonate and 0–0.6% lactate, were compared to a no additive control. The ratio of sodium alginate to calcium carbonate was held constant at 5.3 to 1. Optimal sensory and instrumental raw and cooked product bind was achieved with combinations of 0.4–1.0% sodium alginate, 0.0750–0.1875% calcium carbonate and 0.6% lactate. All restructured products with the algin/calcium binder had higher (p<0.05) cook yields than the no additive control. Sensory aroma, flavor and juiciness of cooked products were not different (p>0.05) between treatments.     

Storage of Structured Beef Steakettes Produced with Algin/Calcium/Adipic Acid Gel

Binding properties and shelf-life characteristics of solid-muscle structured beef produced with algin/calcium/adipic acid binding gel were evaluated. Juncture binding strength and surface discoloration were not affected by refrigerated storage of meat blocks up to 35 days. Fresh steakettes had stronger muscle junctures than frozen steakettes in both raw and cooked forms. Rancidity development was greatest in steakettes stored in oxygen permeable packages. Results indicated structured meat products bound with algin/calcium/adipic acid gel maintained integrity following extended refrigerated and/or frozen storage.     

OPTIMIZATION OF ALGIN/CALCIUM BINDER IN RESTRUCTURED BEEF

Optimal use of ingredients can affect both the functionality and economics of meat products. The effects of 0–0.8% sodium alginate (algin), 0–0.15% calcium carbonate, 0–1.2% encapsulated lactic acid, 0–0.18% dry lactic acid, 0–0.12% calcium lactate and 0–0.3% palm oil on raw and cooked bind, discoloration, flavor, mouthfeel, aroma, cook yield and pH of restructured beef were studied. A formulation of 0.4% algin, 0.075% calcium carbonate and 0.6% lactate was optimal based on product characteristics and quantity of ingredients added. Inferior products resulted from the use of individual components of commercial lactate or the exclusion of calcium carbonate from the formulation.     

Properties of Algin/Calcium and Salt/Phosphate Structured Beef Rolls with Added Gums

Ten polysaccharide gums at two levels (0.5 and 1.0%) were individually incorporated into algin/calcium (AC) and salt/phosphate (SP) structured beef rolls (<6% fat) prepared with 15 and 30% added water. Cook yield, pH, bind and textural properties were evaluated. Each gum had specific effects on properties of beef rolls. For example, kappa-carrageenan improved (P<0.001) cook yields and maintained or improved bind and texture of raw and cooked samples of both meat binding systems. Cook yields of AC products were improved with gellan gum, while yields of SP products were improved with iotacarrageenan. Other gums (xanthan, guar, pectin, carboxymethyl cellulose) improved water holding (cook yields) but had detrimental effects on product texture.     

The effect of calcium carbonate and sodium alginate on the color and bind strength of restructured beef steaks

This study investigated the effect of calcium carbonate concentration (0·00-0·26%) and sodium alginate concentration (0·0-1·4%) on the amount of discoloration and the raw and cooked bind-strength of restructured beef steaks. Alginate slightly increased and calcium carbonate markedly decreased the amount of discoloration in the restructured steaks. The protective effect of the calcium carbonate did not increase with increasing concentration and did not appear to be due to increased pH. The amount of discoloration in restructured steaks prepared with alginate was similar to that in conventionally prepared restructured steaks. The optimum concentration of calcium carbonate and alginate required for minimum discoloration and maximum raw and cooked bind-strength was 0·13% and 0·7%, respectively.     

EFFECT OF A KAPPA CARRAGEENAN/LOCUST BEAN GUM MIXTURE ON BIND AND COOKING LOSS IN HIGH MANNURONATE ALGINATE RESTRUCTURED BEEF

Raw and cooked bind properties, cooking loss and pH were evaluated when adding three levels (0%, 0.25%, 0.50%) of a kappa carrageenan and locust bean gum mixture (C/LBG) to finely and coarsely ground high mannuronate alginate restructured beef. Treatments included variable levels of the following dry additives: Alginate (0.50%-1.00%), calcium carbonate (0.10%-0.20%) and glucono-delta-lactone (GDL, 0%-0.80%). Raw breaking strength of finely ground formulations was increased by elevated alginate levels (P<0.05), but was not affected by C/LBG addition (P>0.05). The effect of alginate and C/LBG on cooked bind properties depended on whether finely or coarsely ground meat was used. Sensory evaluations of coarsely ground treatments suggest that sufficient raw and cooked bind was achieved using 0.50% alginate, 0.10% calcium carbonate and 0.60% GDL. Addition of 0.50% C/LBG and/or 0.75% alginate to coarsely ground formulations further reduced cooking loss (P<0.05) by relatively 13% and 17%, respectively. No interaction between C/LBG and alginate was found (P>0.05).     

Physical, Chemical and Sensory Characteristics of Four Types of Beef Steaks

Four types of beef forequarter steaks, rib eye roll steaks (RER), ser-ratus ventralis solid-muscle structured steaks (SRV), salt/phosphate comminuted structured steaks (NaCl/PO⁴) and algin/calcium comminuted structured steaks (Alg/Ca) were evaluated. Meat purchasers preferred the color, lack of surface discoloration and overall appearance of intact muscle steaks (RER and SRV) over the comminuted structured steaks (NaCl/PO⁴ and Alg/Ca). Purchasers perceived the fat content in SRV steaks to be less than in RER steaks. Sensory evaluations of juiciness and overall desirability were similar for all four types. Intact muscle steaks were lower in sensory tenderness ratings and higher in flavor desirability than comminuted structured steaks. Consumer acceptability was evident for all four types offering merchandising options to beef fabricators.     

HIGH MANNURONATE ALGINATES AS BINDERS IN RESTRUCTURED BEEF

Three high mannuronate alginate types (Sobalg Fd 155, 176, and 275) were evaluated as binders in finely ground restructured beef (M. semitendinosus). Formulations with alginate levels (0.50%–1.25%) and calcium carbonate levels (0.10%–0.25%) were prepared, including the acidulant glucono-delta-lactone (0.80%). In addition, Sobalg Fd 176 was evaluated in a coarsely ground restructured product using the same raw materials and ingredient levels.
Among alginate types, the relatively high viscosity graded alginate, Sobalg Fd 176, resulted in the highest raw breaking strengths and lowest cooking loss (P < 0.05). When averaged across alginate types, increased raw breaking strengths were observed when the level of alginate was elevated, providing the calcium carbonate level was ≤ 0.15%. In the coarsely ground product using Sobalg Fd 176, cooked tensile strength ranged from 11.6 N to 17.9 N, corresponding to a satisfactory bind. In both finely and coarsely ground restructured samples, cooking loss was reduced when alginate levels were elevated, and pH increased as a function of calcium carbonate level (P < 0.05). This study demonstrates, that high mannuronate alginates, especially Sobalg Fd 176, can be used as binders in restructured beef products.     

Titin content of beef in relation to tenderness

Steaks obtained from the longissimus dorsi muscle of 24 crossbred steers were subjected to four treatments (unaged raw, aged raw, unaged cooked, aged cooked) and analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Titin migrated primarily as a single protein band in unaged raw samples (48 h post mortem), as a doublet in aged (16 days) raw samples, and as a triplet in unaged and aged cooked samples. Total titin band density remained constant among steaks that varied widely in Warner-Bratzler shear value, suggesting that beef steaks varying in tenderness contain the same amount of titin. It is concluded that titin content, as determined by gel electrophoresis, does not distinguish 'tough' from 'tender' beef.     

Microbial Characteristics of Three Formulations of Precooked, Vacuum-packaged Restructured Beef Steaks

Restructured steaks were manufactured with hot or cold boned beef using alginate, alginate + dried egg albumin, or salt/phosphate formulations. Raw steaks were sampled for aerobic (26° and 35°C), and gram-negative enteric counts. Cooked vacuum-packaged steaks were sampled for aerobic, gram-negative enteric, lactobacilli and staphylococci and for the presence of Salmonella, Aeromonas, Yersinia, and Listeria during 7 wk storage (2°C). No differences in counts due to formulation were found for raw or cooked steaks. Higher aerobic counts (P<0.10) were observed for raw steaks manufactured from hot-boned sides than from cold-boned sides. Aerobic counts increased (P<0.01) with storage time. Staphylococcus aureus was the only pathogen isolated from cooked steaks.     

Boning Methods and Binders Affect Bind and Sensory Characteristics of Structured Beef

Steaks, fabricated with hot- (HB) or cold-boned (CB) beef and structured with salt/phosphate (SP), sodium alginate (ALG), or ALG and albumin, were packaged aerobically and anaerobically and displayed at 2°C for up to 30 days to determine effects of boning methods and binders on structured steak properties. Using SP and CB meat resulted in darker (p< 0.05) non-bloomed and bloomed steaks. Adding albumin had little effect on changing color of ALG steaks. Steaks with stronger cohesion (p<0.05) were produced when SP was used. Structured steaks fabricated with CB meat were more tender than those made using HB meat. In addition, steaks made with either meat type exhibited similar binding properties (p<0.05).     

Cholesterol Content of Raw and Cooked Beef Longissimus Muscles with Different Degrees of Marbling

The relationships of marbling level (eight levels from “Moderately Abundant” to “Practically Devoid”) and cooking to cholesterol content of beef longissimus muscle steaks were studied. Only raw steaks with “Practically Devoid” marbling contained significantly less cholesterol (wet basis) than did raw steaks with any of the other seven marbling scores. However, steaks cooked to an internal temperature of 60° or 75°C showed no significant differences in cholesterol content among any of the eight marbling groups. The cholesterol content of cooked steaks was 22–48% higher than that of raw steaks when cooked to 60°C and 38–65% higher when cooked to 75°C; cooking reduced the weight of each steak, thereby increasing the cholesterol content of the steak expressed as a percentage of the cooked weight.     

Effects of Algin/Calcium and Adipic Acid Concentration on Muscle-Juncture Formation

Efficacy of a binding gel, containing various concentrations of algin/ calcium (ALG/Ca) and adipic acid (AD), between large meat pieces in both raw, refrigerated and cooked forms was examined. Functionality of the binding gel was based upon the ability to uniformly apply the gel solution and the binding capabilities of the gel. Optimum ALG/ Ca concentration for easy application and production of maximum juncture success and binding strength in both the raw and cooked states was determined. Juncture success and binding strength in both states were maximized and surface discoloration minimized with the theoretically ideal AD to Ca ion ratio (0.5:1.0). These results indicated that large muscle pieces might be adhesively bound by ALG/Ca/AD gels to produce structured products.     

Using Activa™ TG-RM to bind beef muscles after removal of excessive seam fat between the m. longissimus thoracis and m. spinalis dorsi and heavy connective tissue from within the m. infraspinatus

Binding beef muscles together after removing excess seam fat and heavy connective tissue was studied. Ribeye rolls and top blade roasts were fabricated from corresponding sides of 24 beef carcasses with cuts from one side serving as treated (bonded) and cuts from the other side serving as controls. For the ribeye rolls, the bonded treatment consisted of removing the kernel fat that lies between the m. spinalis dorsi and the m. longissimus thoracis. For the top blade roasts, the bonded treatment consisted of removing the heavy connective tissue sheath after the m. infraspinatus was cut open lengthwise. To bind muscles together after removal of fat or connective tissue, a dry-sprinkle mixture of Activa? TG-RM (featuring the enzyme, transglutaminase) along with 5% sodium caseinate by weight was applied to the surfaces to be bonded (approximately 0.25% by weight was used). Steaks were cut for raw and cooked proximate analysis and energy assessment and for in-home and simulated retail case consumers studies. Bonded steaks were higher in dissectible lean, lower in energy from fat and total energy for all cuts, and higher in protein for the raw top blade, raw ribeye, and cooked ribeye steaks. Bonded ribeye steaks were lower in chemical and dissectible fat and higher in moisture. Consumers rated bonded ribeye steaks higher than control steaks for leanness and bonded top blade steaks higher for all raw appearance and cooked palatability traits. When asked to purchase bonded or control steaks from a simulated retail case, consumers purchased bonded ribeye steaks because of leanness and bonded top blade steaks because of perceived greater marbling compared to control steaks. Modifying subprimals to remove excessive seam fat and connective tissue resulted in improved physical and chemical composition of steaks and improved many visual and eating quality characteristics.     

Effect of comminution method and raw binder system in restructured beef

The effect of particle size, method of particle size reduction (grinding, flaking, slicing) and alginate or Fibrimex(?) binding systems on processing properties of restructured beef were investigated. The size of semimembranosus muscles was reduced with a meat slicer, grinder or flaker (Comitrol) through machine openings that were 2, 4 and 8 mm in size. Bind of meat pieces in raw and cooked beef steakettes were measured. Sensory evaluation to determine the effect of method of size reduction on texture of beef steakettes was done only on steakettes manufactured with alginate. Beef steakettes manufactured with the alginate binding system had significantly (p < 0.05) higher raw bind values than did the beef steakettes manufactured with Fibrimex. Slicing meat for the manufacture of restructured beef steakettes resulted in a higher raw bind than did either grinding or flaking the meat. Significant (p < 0.05) interactions were observed for the bind of cooked steakettes between binder and method of size reduction and binder and opening size. When alginates were used to make restructured steakettes the bind of the cooked product was less (p < 0.05) when meat was sliced than when it was ground or flaked. However, when Fibrimex was used, bind was stronger when sliced meat was used. The alginate system resulted in higher binds for cooked product when particle size was smaller but with the Fibrimex system bind was higher when particle sizes were larger. A consumer panel on alginate restructured steakettes showed no preference for the texture produced by the different methods of particle size reduction.     

Effects of L- or D-lactate-enhancement on the internal cooked colour development and biochemical characteristics of beef steaks in high-oxygen modified atmosphere

The effects of L- or D-lactate on internal cooked colour development of steaks packaged in high-oxygen (80% O₂/20% CO₂) modified atmosphere packaging (MAP) was investigated. Ten USDA Select beef strip loins were divided individually into 4 equal-width sections, and one of four treatments (control, 0.3% sodium tripolyphosphate, 2.5% L-lactate + 0.3% sodium tripolyphosphate, and 2.5% D-lactate + 0.3% sodium tripolyphosphate) was assigned randomly to the loin sections. Loin sections were injected to approximately 10% of their raw weight. Steaks packaged in high-oxygen MAP were stored in the dark at 1 °C for 10 days. Instrumental internal colour of raw and cooked steaks (70 °C), total reducing activity (TRA), NADH concentration, and percent myoglobin denaturation (PMD) were measured. Cooked steaks enhanced with 2.5% L-lactate/phosphate maintained higher a*/b* ratios, lower hue values, higher TRA and NADH concentration, and lower PMD than the control and D-lactate-injected steaks, whereas enhancement with 2.5% D-lactate did not affect cooked colour, TRA, NADH, or PMD. Thus, inclusion of an L-lactate/alkaline phosphate blend increased the reducing activity of muscle tissues by replenishing NADH and subsequently decreased the thermal denaturation of myoglobin by maintaining the reduced state of myoglobin in the high-oxygen package.