Development of Procedures to Minimize Mechanical Damage in Freeze‐dried Meat Patties

Abstract

The effects of various food grade additives on the mechanical integrity, texture, sensory quality and storage stability of freeze-dried meat (beef and pork sausage) patties were evaluated. The major finding of this study has been the appropriateness of salt soluble meat proteins, dispersed by an optimal incorporation of phosphates, as binder for the meat particles, in a process sequence which includes lyophilization. The phosphate treatment is part of the additive system, the effectiveness of which is augmented by sodium chloride and wheat gluten. The optimum levels of additives to be incorporated into fresh comminuted meat were evolved as: 0.35-0.50% kena, in combination with 1.25-1.50% sodium chloride and 0.15% wheat gluten. The additive system developed herein improved significantly the mechanical, rehydration, textural, sensory and storage characteristics of the products when compared with their respective controls prepared without the additives.

Effect of Addition of Polyphosphates and Salt Before and After Cooking on Quality of Freeze-Dried Cooked Chicken

“…Shults et al (1972) and Hinnergardt et al (1975) demonstrated the beneficial effects of additions of polyphosphates and salt to beef on cooking shrink, and on tenderness, juiciness, and rehydration in freeze-dried, rehydrated beef steaks. Sharma and Seltzer (1977) found that incorporation of .35 to .50% Kena, 1.25 to 1.50% sodium chloride, and .15% wheat gluten into 1 Mention of commercial products does not imply recommendations over others not named. meat patties improved their texture, overall acceptability, and storage stability.…”