Effect of Spleen in Restructured Beef

Abstract

Boneless beef chucks were converted to restructured beef steaks and formulated with 1 % NaCl and 025% sodium tripolyphosphate (STP). Experimental treatments included (1) control -frozen, (2) control -5 days storage at o"C, (3) 1% spleen pulp-frozen and (4) 1% spleen pulp-5 days storage at 0°C. Deatments 2 and 4 were evaluated only after storage for 5 days; whereas, treatments 1 and 3 were studied at 5 and 70 days. Spleen pulp enhanced (Pc0.05) color development during frozen storage for a short period but offered no (P>0.05) contribution to color preservation during prolonged storage. Visual color and overall appearance were affected more by storage time and conditions than by the addition of spleen pulp. Spleen pulp had no effect (P>0.05) on product cohesiveness, texture, tenderness and flavor of frozen restructured beef steaks but improved the tenderness of unfrozen samples.