Binding of Meat Pieces: Objective and Subjective Assessment of Restructured Steakettes Containing Added Myosin and/or Sarcoplasmic Protein

Ford, Anne L.; Jones, Peter N.; Macfarlane, J. J.; Schmidt, Gerald D.; Turner, Roy H.

doi:10.1111/j.1365-2621.1978.tb02428.x

Cited by 41 publications

(21 citation statements)

References 3 publications

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“…Binding junctions that would develop between meat pieces in sectioned and formed products were shown to be strongest when formed with myosin (Macfarlane et al, 1977;Ford et al, 1978;Siegel and Schmidt, 1979a, b;Turner et al, 1979). Strength of protein gels is a criterion that is frequently used to evaluate food proteins.…”

Section: Introductionmentioning

confidence: 93%

Effect of Heating Rate on Thermally Formed Myosin, Fibrinogen and Albumin Gels

Foegeding

Allen

Dayton

1986

Journal of Food Science

118

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Myosin, fibrinogen and albumin gels were formed by heating in pH 6.0 phosphate buffer at three heating rates. Turbidity (Ahben,,,) and solubility were monitored along with gel strength, as measured with an annular pump. Myosin and fibrinogen suspensions became turbid and solubility decreased as temperatures preceding the development of gel strength. Linearly increasing heating rates of I2"C/hr and 5O"Ci hr produced the strongest myosin and fibrinogen gels at 7O"C, whereas albumin gels formed at 95°C by heating at 12Whr or constant heating for 20 min did not differ in strength.

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Section: Introductionmentioning

confidence: 93%

Effect of Heating Rate on Thermally Formed Myosin, Fibrinogen and Albumin Gels

Foegeding

Allen

Dayton

1986

Journal of Food Science

118

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“…A wide range of sensory tests-ranking, category and profile techniques-have been used to assess the tactile, appearance, texture, flavor, juiciness and hedonic (liking) attributes of restructured meats (Ford et al, 1978;Cardello et al, 1983).…”

Section: Sensory Qualitymentioning

confidence: 99%

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Reddy¹,

Mandal²,

Sen³

et al. 2014

International J. of Meat Science

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To provide the consumer with a highly palatable product at a reasonable cost is the main objective of any food industry. Particular to meat industry, utilization of less valuable carcasses and carcass cuts and carcass components (plates, flanks, shanks, etc.) is of prime interest in periods of economic pressure. One such relevantly new technological approach is restructuring technology, which enables the production of value-added meat products from low value cuts and trimmings of carcasses. Although the economics and processing of restructuring meats appear favourable to producing a product that has the palatability attributes that are between an intact muscle steak and ground meat. This review of restructured meat products discuss the actual science and technology behind the restructuring of muscles, how muscle chunks are binding each together at protein molecules stage, factors influencing the meat pieces binding, type of restructuring methodologies, quality attributes of restructured meat products, problems of oxidation, use of natural antioxidants and recommends research needs for the future.

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“…2 Control, without reducing agent treatment; A, treated with 0.1% cysteine; B, treated with 0.1% NaHSO 3 ; C, treated with 0.1% of the mixture of cysteine and NaHSO 3 . 3 Values in the same column bearing different letters differ significantly (P < 0.05). The reactive SH was expressed as moles of SH per 5 ¥ 10 5 g protein.…”

Section: Effect Of Reducing Agents On the Reactive And Total Sulfhydrmentioning

confidence: 96%

Utilization of freeze-dried mackerel (Scomber australasicus) muscle proteins as a binder in restructured meat

Chung

Chyan

et al. 2000

Fisheries Sci

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SUMMARY: In order to evaluate the potential of using frozen mackerel muscle proteins as meat binders, freeze‐thawed mackerel (Scomber australasicus) was ground with 0.1% reducing agents (cysteine, sodium bisulfite (NaHSO3), or a mixture of both) and freeze‐dried. The extractability, Ca‐ATPase, reactive and total sulfhydryl of actomyosin increased with the addition of reducing agents. When 2.5% or more (w/w) of the meat binder was mixed with pork chunks and set at 40°C for 60 min, the tensile strength of the restructured pork stick was significantly higher than that without the meat binder. According to the data obtained, the binding ability of the binder could be greatly improved by the reducing agents which could recover the native protein.

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Binding of Meat Pieces: Objective and Subjective Assessment of Restructured Steakettes Containing Added Myosin and/or Sarcoplasmic Protein

Cited by 41 publications

References 3 publications

Effect of Heating Rate on Thermally Formed Myosin, Fibrinogen and Albumin Gels

Effect of Heating Rate on Thermally Formed Myosin, Fibrinogen and Albumin Gels

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Utilization of freeze-dried mackerel (Scomber australasicus) muscle proteins as a binder in restructured meat

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