Raw and Preheated Epimysium and Gelatin Affect Properties of Low-salt, Low-fat, Restructured Beef |
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Authors: | P.B. KENNEY C.L. KASTNER D.H. KROPF |
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Affiliation: | Authors Kenney, Kastner, and Kropf are with the Dept. of Animal Sciences &Industry, Kansas State Univ., Weber Hall, Manhattan, KS 66506–0201. |
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Abstract: | Five or 10% raw (5CT, 10CT) and preheated (5PHCT, 10PHCT) connective tissue and 0.5 or 1.0% food-grade gelatin (0.5G and 1.0G) were evaluated in low-salt (0.2% NaCl), low-fat (<5.0%), restructured beef. Analyses of Instron texture, sensory texture and flavor, proximate composition, surface hydrophobicity (So), and collagen were performed. Differences (P<0.05) in Instron tensile strength were greatest between the control (515.53 g/cm2) and both 10CT (806.53 g/cm2) and 10PHCT (810.56 g/cm2). When compared to the control, 10CT resulted in higher cook yields, whereas 1.0G lowered cook yields. Additionally, 10CT and 10PHCT reduced (P<0.05) product initial cohesiveness and juiciness and tended (P<0.09) to reduce beefiness. |
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Keywords: | restructured beef gelatin epimysium connective tissue low salt |
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