Beef (9-l 1% fat) was restructured with each of six mechanical treatments including chunking, fiberizing, slicing, chunking + slicing, slicing + water, and tenderizing each in combination with addition of 0.5% sodium chloride (salt)/0.5% phosphate, 0.5% Na-alginate/O.S% Ca-lactate, 0.5% Na-pectate/O.S% Ca-lactate, or no additives (control). Beef steaks restructured with salt/phosphate had lower (PcO.05) purge losses; higher binding force and bind scores than control products. Steaks restructured with Na-alginate/Ca-lactate had lower cooking losses and higher bind scores than controls. Use of Na-pectate/Ca-lactate did not improve (P>O.O5) purge loss. cooking loss, binding force or sensory properties. Chunked meat or mixtures of chunked and sliced meats in combination with salt/phosphate or Na-alginateica-lactate resulted in steaks with acceptable bind and textural properties.

The efficiency of the WasaOuro® system, based on an extract derived from Cruciferiae plants, was investigated as an insect suppressing agent. The active ingredient was allyl isothiocyanate (AIT). Lasioderma serricorne and Tribolium confusum were exposed to AIT vapor in vented containers. The containers were maintained in a temperature‐ and humidity‐controlled room. The WasaOuro system does not repel or attract L. serricorne but does reduce tunneling activity of T. confusum. AIT disrupts normal reproductive cycles of both L. serricorne and T. confusum resulting in an insect population reduction in grain foods.

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 (PCO.05) bind scores (measured instrumentally and by sensory) than veal trimmings restructured with Na-alginate/Ca-lactate. Salt/ phosphate (0.3-0.5%) reduced (PCO.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 (PCO.05) binding force and sensory score of bind and decreased cook loss when used at 0.4%.

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