Effects of raw binder system, meat cut and prior freezing on restructured beef

The effect of different meat cuts or previously frozen meat on processing properties of restructured beef bound with alginate or Fibrimex^TM was investigated. Inside rounds, chuck tenders, chuck clods and tri-tip were used to manufacture restructured logs. Steakettes manufactured with alginate had significantly (P<0.05) higher particle bind in the raw state but Fibrimex had greater bind between meat pieces after cooking. Choice of cut or use of previously frozen meat to manufacture restructured steakettes had no effect on any of the processing parameters measured. Steakettes made with Fibrimex were lighter, redder and yellower than those made with alginate. Redness and yellowness of steakettes decreased with retail storage time. However, the change in redness and yellowness over time was similar for both binders. Use of previously frozen meat resulted in a darker, less red steakette. When alginate was used to manufacture steakettes, cut had no affect on the acceptability of steakettes. However, when Fibrimex was used steakettes made from clod and tip were preferred by a consumer panel to steakettes made from tender and inside round.     

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.     

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.     

SENSORY AND OBJECTIVE EVALUATION OF A RESTRUCTURED BEEF PRODUCT

A study was undertaken to determine the effect of connective tissue, flake size and NaCl level on the texture of restructured beef steakettes; to examine the effect of these factors on the acceptability of restructured steakettes; and to develop sensory and instrumental texture profiles of the product. Restructured beef steakettes were manufactured with two levels of connective tissue (high, low), three flake sizes (3 mm, 6 mm, 13 mm) and three NaCl levels (0.25%, 0.50%, 0.75%). The textural attributes of these products were measured by a trained sensory panel and by objective measures of compression texture profile analysis, Warner-Bratzler shear and three tensile tests. Most sensory texture attributes could be predicted accurately using instrumental methods. Reduction of the sensory attributes by Principal Components Analysis revealed two underlying dimensions of connective tissue and bind strength. A consumer panel rated steakettes manufactured with 6 mm flakes and 0. 75% NaCl at either connective tissue level to be the most acceptable of the 18 products manufactured for this study.     

Algin/Calcium Gel as a Raw and Cooked Binder in Structured Beef Steaks

Structured meat products which could bind raw as well as cooked would be superior to existing structured products. Therefore, the algin/calcium gel system was, studied. Structured beef steaks were made using three levels of sodium alginate and three levels of CaCO₃. Three additional treatments were included as controls. Treatments were subjectively evaluated for six raw parameters: discoloration, color intensity, alginate pocket area, alginate pocket size, percentage fat and raw bind. Treatments were also subjectively evaluated for four cooked parameters: aroma, flavor, mouthfeel and cooked bind. The algin/calcium gel mechanism can be used to produce structured beef steaks which bind in both the raw and cooked state. Optimum ingredient levels were 0.8–1.2% sodium alginate, 0.144–0.216% CaCO₃ with 500 ppm sodium erythorbate.     

Effect of sodium phytate, sodium pyrophosphate and sodium tripolyphosphate on physico-chemical characteristics of restructured beef

The effects of 0.5% sodium phytate (SPT), sodium pyrophosphate (SPP), and sodium tripolyphosphate (STPP), along with 1% NaCl, on physico-chemical properties of restructured raw and cooked beef were evaluated. In raw beef stored for 1 day at 4 ° C, the SPT, SPP, and STPP increased pH and salt-soluble protein level and decreased %MetMb and thiobarbituric acid reactive substances (TBARS), compared to the control with salt alone (p < 0.05). In cooked beef, SPT, SPP, and STPP increased bind strength, cook yield, moisture level, and pH, and decreased TBARS (p < 0.05). SPP and STPP increased orthophosphate in both raw and cooked beef (p < 0.05), compared to the SPT and control. SPT, SPP, and STPP decreased the Hunter color L and b values and increased a value in raw beef (p < 0.05) but had no effect on the Hunter color values in cooked beef. The binding value of SPP and STPP were similar over time, and the time to reach maximum binding strength was 10s longer than SPT and 25s longer than the control. These results indicate that SPT compares favorably with traditional phosphates for bind strength and cooked yield, but SPT was slightly more effective than other phosphates for reduction of TBARS 1 day after cooking.     

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).     

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.     

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.     

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%.     

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%.     

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.     

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.     

THE EFFECT OF SLICE THICKNESS AND MIXING TIME ON THE PALATABILITY AND COOKING CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS

Restructured beef steaks were made from chuck meat that was flaked (6 mm) or sliced at various thicknesses (2.5, 5.0 or 7.5 mm). Each formulation was mixed for 5, 10, 15 or 20 min, pressed into logs, frozen and cut into steaks. Steaks were evaluated for fat and moisture contents, cooking characteristics, and sensory attributes. Slice thickness had little effect on sensory properties; however, the restructured steaks were significantly more tender and possessed a more desirable texture and flavor than the intact chuck steaks. Restructured steaks made from meat that was mixed for 5 or 10 min were significantly more tender and received higher texture desirability and overall palatability ratings than restructured steaks made from meat that was mixed for 15 or 20 min.     

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.     

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).     

Pathogen testing of ready-to-eat meat and poultry products collected at federally inspected establishments in the United States, 1990 to 1999

The Food Safety and Inspection Service (FSIS) conducted microbiological testing programs for ready-to-eat (RTE) meat and poultry products produced at approximately 1,800 federally inspected establishments. All samples were collected at production facilities and not at retail. We report results here for the years 1990 through 1999. Prevalence data for Salmonella, Listeria monocytogenes, Escherichia coli O157:H7, or staphylococcal enterotoxins in nine different categories of RTE meat and poultry products are presented and discussed. The prevalence data have certain limitations that restrict statistical inferences, because these RTE product-testing programs are strictly regulatory in nature and not statistically designed. The cumulative 10-year Salmonella prevalences were as follows: jerky, 0.31%; cooked, uncured poultry products, 0.10%; large-diameter cooked sausages, 0.07%; small-diameter cooked sausages, 0.20%; cooked beef, roast beef, and cooked corned beef, 0.22%; salads, spreads, and patés, 0.05%; and sliced ham and luncheon meat, 0.22%. The cumulative 3-year Salmonella prevalence for dry and semidry fermented sausages was 1.43%. The cumulative 10-year L. monocytogenes prevalences were as follows: jerky, 0.52%; cooked, uncured poultry products, 2.12%; large-diameter cooked sausages, 1.31%; small-diameter cooked sausages, 3.56%; cooked beef, roast beef, and cooked corned beef, 3.09%; salads, spreads, and patés, 3.03%; and sliced ham and luncheon meat, 5.16%. The cumulative 3-year L. monocytogenes prevalence for dry and semidry fermented sausages was 3.25%. None of the RTE products tested for E. coli O157:H7 or staphylococcal enterotoxins was positive. Although FSIS and the industry have made progress in reducing pathogens in these products, additional efforts are ongoing to continually improve the safety of all RTE meat and poultry products manufactured in federally inspected establishments in the United States.     

Meat and storage effects on processing characteristics of beef roasts

Two experiments were done to determine the effect of storage conditions and meat cut on the processing characteristics of beef roasts. The first experiment examined the effect of storage condition (fresh/frozen), cap on/off, thawing regime and holding time post thawing on purge, brine uptake, cook yield and colour of raw and cooked roasts. The second experiment examined the effect of meat cut (insides/flats) and chilled storage for up to 8 weeks on processing characteristics of roast beef. Purge was greater for insides stored frozen without cap and air thawed. Frozen thawed cuts had increased brine retention after injection, after tumbling and after cooking. Flats had less purge and higher cook yields when manufactured into roast beef. Raw and cooked colour was not significantly affected by most factors investigated. Raw meat was more red than meat that had been frozen.     

Hot processing and grind size affect properties of cooked beef patties

This study was conducted to further understand the role that hot processing and grind size exert on cooked beef patty tenderness and other properties. Low-fat (10%) hot-processed (HP) and cold-processed (CP) beef were ground either through a 0.32 or 0.40 cm plate. A 20% fat CP product was also manufactured through a 0.32 cm plate. HP patties had higher pH, shorter sarcomere lengths, higher tenderness scores (including greater number of smaller particles during chewing) lower shear force values, higher flavor scores, less well-done cooked color, longer cooking times and higher cooking yields than CP patties (p<0.01). The use of a 0.32 cm rather than a 0.40 cm plate improved tenderness properties, especially for HP patties. Other properties were not greatly influenced by grind size. Sensory evaluation and scanning imagery of patties suggested that the greater tenderness of hot processed patties may be due to the presence of smaller meat particles. Highly contracted muscle, providing resistance to grinding, could be responsible for the small meat particles.     

Restructured beef with different proportions of walnut as affected by meat particle size

Microstructure, texture, colour and sensory properties of precooked restructured beef made with different proportions of walnut (0, 5, 10, 15%) were studied in relation to meat particle size (grinder plate hole: 0.6 and 1.4 cm). In general, increasing amounts of walnut were matched by decreasing Kramer shear force (KSF), bind strength and elongation values. When walnut (5 and 15%) was added, products made with coarsely ground meat presented higher KSF values than those made with finely ground meat. Walnut decreased lightness and increased redness and yellowness. Morphology characteristics suggest that walnut interferes with the formation of a gel protein network. Sensory properties were judged acceptable with 5 and 10% of walnut; however, the products scored highest with 10% walnut in finely ground products and 5% walnut in coarsely ground products.