Thirty-four muscles/muscle groups, each 0.

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:l.O). These results indicated that large muscle pieces might be adhesively bound by ALG/Ca/AD gels to produce structured products.

Four types of beef forequarter steaks, rib eye roll steaks (RER), serratus ventralis solid-muscle structured steaks (SRV), salt/phosphat,t comminuted structured steaks (NaCI/PO,) and algin/calcium commrnuted structured steaks (Al&a) 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/P04 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.

No abstract