Alternative processing schemes for manufacture of precooked, restructured beef.

摘要

Two studies evaluated: (1) washed skeletal and cardiac muscle and fish surimi and (2) raw and preheated connective tissue and gelatin as binding adjuncts in low-salt, low-fat, precooked restructured meat.;Evaluation of washed skeletal and cardiac muscle and fish surimi. Unwashed and washed skeletal (USM and WSM) and cardiac (UCM and WCM) muscle and fish surimi (FS) were evaluated as binding adjuncts. Sensory and Instron texture, flavor, thiobarbituric acid (TBA) analyses, color, mineral content, proximate composition, and physicochemical traits were analyzed. For treatments containing 0.2% NaCl, products without binder performed either equal or better than products with binder from the standpoint of texture. With the exception of UCM, FS tended to reduce textural measurements compared to other 0.2% NaCl products. TBA values for cardiac muscle products were higher than for other products with the exception of products formulated without binders. It appeared that product color of UCM/0.2 was more stable over 24 hr of display. Washing cardiac and skeletal muscle increased surface hydrophobicity and free sulfhydryl content of protein extracts. Washing decreased Na;Evaluation of collagen addition. One-half and 1.0% gelatin and 5 and 10% raw and preheated connective tissue were studied to determine if collagen could augment the binding process. Sensory and instrumental texture, collagen and sulfhydryl characteristics, surface hydrophobicity, and proximate composition were assessed. Ten percent raw and preheated connective tissue dramatically increased tensile strength. Gelatin reduced cook yields while addition of 10% raw connective tissue increased cook yields. Preheating connective tissue to 60-62