Characteristics of restructured beef steak with different proportions of walnut during frozen storage

Serrano, A.; Cofrades, Susana; Jiménez‐Colmenero, Francisco

doi:10.1016/j.meatsci.2005.06.008

Cited by 74 publications

(57 citation statements)

References 33 publications

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“…is can be explained as the rate at which water becomes available exceeds the rate at which the meat bres can reabsorb water resulting to increased thawing loss. e increase in thawing loss due to frozen storage had previously been reported in restructured beef steaks and ground beef [33,34]. Cooking loss (CL) was signi cantly a ected by treatment alone and level alone (Table 2).…”

Section: Ph Awing Loss Cooking Loss and Dimensionalmentioning

confidence: 64%

Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming

Baugreet

Kerry

Allen

et al. 2018

Journal of Food Quality

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Restructured beef steaks were formulated by adding protein-rich ingredients (pea protein isolate (PPI), rice protein (RP), and lentil our (LF) (at 4 and 8%)), phosphate (0.2%), and two binding agents: 1% (TG) and 0.15% (TS). e e ects of their addition on the physicochemical properties of the beef steaks were investigated. Protein content of the RP8TG sample was signi cantly higher than that of the control in both the raw and cooked state. Raw LF4TS exhibited greater (P < 0.01) a * values than the control; however, after the cooking process, L * , a * , and b * values were similar for all treatments. Textural assessment showed that elevating protein level increased (P < 0.001) hardness, chewiness, cohesiveness, and gumminess in cooked restructured steaks. LF addition reduced all textural values assessed, indicating a strong plant protein e ect on texture modi cation. e commercial binder produced a better bind in combination with protein ingredients. is facilitated the production of uniformed restructured beef steaks from low-value beef muscles with acceptable quality parameters using a novel process technology.

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Section: Ph Awing Loss Cooking Loss and Dimensionalmentioning

confidence: 64%

Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming

Baugreet

Kerry

Allen

et al. 2018

Journal of Food Quality

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show abstract

“…Storage period significantly increased pH values of meat products (Lawrie, 1998) and traditional Greek sausages (Papadima and Bloukas, 1999). Serrano et al (2006) observed that cooking induced increase of pH was observed for all restructured beef steaks added with walnuts and frozen storage did not affect (p>0.05) pH of any of the restructured beef steak samples. The pH of raw pork patties decreased from 5.7 to 5.5 over the 12 day storage period and were unaffected by the addition of GSE (Carpenter et al, 2007).…”

Section: Phmentioning

confidence: 77%

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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“…However, there have been different reports on the effects of storage on the color of meat products. While it has been indicated that storage had no significant effect on the redness value of meat products, or that such changes over the storage period were variable (Serrano et al, 2006), such changes in color have been reported in association with patterns of change in other color parameters.…”

Section: Resultsmentioning

confidence: 99%

Effect of Lotus (Nelumbo nucifera) Leaf Powder on the Quality Characteristics of Chicken Patties in Refrigerated Storage

Choi¹,

Choi²,

Kim³

et al. 2011

Korean Journal for Food Science of Animal Resources

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This study was aimed at comparing the pH, color, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), textural properties, and sensory evaluations of chicken meat patties containing lotus (Nelumbo nucifera) leaf powder, and assessing their shelf-life at refrigeration temperature (4±1 o C). In the refrigerated storage, the pH, lightness, yellowness, springiness values, and sensory properties scores of the control as well as all the treated samples decreased as the storage increased. The hardness, gumminess, chewiness, TBA, and VBN-values of control and all the samples treated with lotus leaf increased during refrigerated storage. At the end of the storage period (day 28), chicken patties containing lotus leaf powder had lower pH, redness, yellowness, TBA, VBN, hardness, gumminess, and chewiness values than those of control. The results of this study showed that a lotus leaf powder can increase storage stability in chicken meat products.

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Characteristics of restructured beef steak with different proportions of walnut during frozen storage

Cited by 74 publications

References 33 publications

Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming

Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming

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

Effect of Lotus (Nelumbo nucifera) Leaf Powder on the Quality Characteristics of Chicken Patties in Refrigerated Storage

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