Effects of Fat Level on Sensory, Cooking and Instron Properties of Restructured Beef Steaks

Berry, B. W.; Smith, J. J.; Secrist, J. L.

doi:10.2527/jas1985.602434x

Cited by 14 publications

(9 citation statements)

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“…They concluded that the problems of tenderness, juiciness, and off-flavors associated with grass-fed animals were minimized by the use of fat from grain-fed animals. Berry, Smith, and Secrist (1985) found that the steaks with higher fat levels (18 and 22%) were juicier, moister, and had greater mouth coating property than lower fat level (10 and 14%). In high fat formulation, cooked steak thickness was considered important owing to its effect on the sensory properties.…”

Section: Fat Contentmentioning

confidence: 98%

Utilization of restructuring technology in the production of meat products: a review

Sun

2009

CyTA - Journal of Food

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Meat restructuring technology enables the production of value-added meat products from low quality cuts and trimmings. In addition, this technology can improve products' characteristics such as texture, fat content, bind strength, and shape; meanwhile, it can also satisfy the increasing demand for convenience. The factors affecting the quality of restructured meat products including appearance, comminution and formation, particle size, mixing time, meat type, and fat content are analyzed; roles of non-meat ingredients such as salt, phosphate, soy protein, transglutaminase (TG) are discussed, protein binding and cooking are also mentioned. Salt and phosphates are traditional additives, which facilitate extraction of myofibrillar proteins and enhanced binding of meat particles. Salt is also associated with meat discoloration and rancidity development. Recently, there is a tendency towards reducing salt intake for health reasons. Binders such as k-carrageenan, alginate, TG are widely and successfully used in restructured meat production. Some new techniques such as meat fiber alignment and high pressure treatment are also discussed in this review.Keywords: restructuring; meat products; bind strength; texture La tecnologı´a de reestructuracio´n de carne permite la produccio´n de productos de carne con valor an˜adido partiendo de cortes y pedazos de baja calidad. Adicionalmente, esta tecnologı´a puede mejorar las caracterı´sticas de los productos como textura, contenido graso, cohesio´n y forma; al mismo tiempo, puede satisfacer la demanda creciente de productos de mayor conveniencia. Se analizan los factores que afectan la calidad de los productos de carne reestructurada incluyendo su pulverizacio´n y formacio´n, taman˜o de partı´culas, tiempo para mezclar, tipo de carne y contenido graso; se discute el papel que juegan los ingredientes que no provienen de la carne como sal, fosfato, proteı´na de soya y transglutaminasas; cohesio´n proteı´nica y coccio´n se mencionan tambie´n. La sal y fosfatos son aditivos tradicionales que facilitan la extraccio´n de proteı´nas miofibrillares y una capacidad superior de cohesio´n de las partı´culas de carne. La sal tambie´n se asocia con la decoloracio´n de la carne y el desarrollo de rancidez. Recientemente hay una tendencia a reducir la ingesta de sal por razones de salud. Agentes cohesivos como k-carragenano, alginato y transglutaminasa se usan amplia y exitosamente en la produccio´n de carne reestructurada. Algunas te´cnicas nuevas como alineamiento de fibras de carne y tratamiento a alta presio´n se discuten en esta revisio´n.

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Section: Fat Contentmentioning

confidence: 98%

Utilization of restructuring technology in the production of meat products: a review

Sun

2009

CyTA - Journal of Food

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“…The difference in fat may have been due to level of reincorporated CTC having higher fat than the trimmed raw materials. Berry et al (1985) reported the reduction of fat in restructured steaks through rigorous trimming of raw materials may also result in reduction of some connective tissue. Similarly, trimming of connective tissue also results in trimming of fat.…”

Section: Particle Size Reductionmentioning

confidence: 99%

Effects of Trimming and Added Connective Tissue on Compositional, Physical and Sensory Properties of Restructured, Pre‐cooked Beef Roasts

Liu

Huffman

Egbert

et al. 1990

Journal of Food Science

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Restructured beef roasts were prepared using trimmed (intermediate or extensive) and chunked (kidney plate or hand knife) beef shoulder clods with varying levels (0, 10, 20 or 30%) of added connective tissue (flaked with ComitrolR). Intact beef top rounds (control) and all restructured roasts were water cooked to 62.8"C internal temperature. Increasing connective tissue increased (PcO.05) tenderness and fat of restructured products with no dcletcrious effect (P >O.OS) on product bind. Addition of 30% connective tissue decreased (PcO.05) juiciness and overall acceptability of the products; however, products with addition of 10% or 20% connective tissue were acceptable. Sensory data indicated restructured roasts were as acceptable as intact top rounds.

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“…USDA Select chuck muscles (beef clods and chuck rolls) were kept frozen at -1OC until 24 h prior to product preparation, then were placed in a processing room at 4C for 24 h to allow for tempering. At this time the meat was trimmed of excessive subcutaneous fat, heavy deposits of intermuscular fat, protruding tendons and thick connective tissue membranes (Berry et al 1985). The particle size was then reduced by either 1, 2 or 3 passes through a standard meat grinder (Model #4046, Hobart Mfg., Troy, OH) using a 1.9 x 4.8 cm kidney plate (C. D. Superior Spec Inc. #400 3HK).…”

Section: Preparation Of Restructured Beef Steaksmentioning

confidence: 99%

Effect, Development and Optimization of Mixing Temperature, Time and Particle Reduction in the Manufacture of Restructured Beef Steak

Thomas

Meullenet

Carpenter

et al. 1994

Journal of Food Quality

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Restructured beef steaks were processed from USDA Select chuck muscles without the use of additives, and three processing variables were utilized at three different levels: -2, 0, +2C for mixing temperature, 12, 18, 24 min for mixing time and I , 2, 3 passes through a kidney plate for particle size reduction. A sensory panel composed of 149 untrained consumer panelists evaluated the 27 treatment combinations for five sensory attributes. Instrumental determinations were also made. Increasing mixing temperature and decreasing particle size significantly decreased sensory tenderness, flavor and overall acceptance and increased instrumental hardness and springiness of the restructured beefsteaks. Increasing mixing time had a significant effect on sensory appearance and on instrumental cohesiveness and gumminess. The means for sensory scores were used for a response surface analysis (RSM) to optimize the three processing variables. Significant models were found for tenderness (P < 0.05), overall acceptance (P < 0.05) and flavor (P < 0.15). Using a sensory score of 6.00 (like slightly) as an acceptable score, optima for the processing variables were determined. To obtain an acceptable product, the meat should be ground by two passes through the kidney plate then mixed at a maximum temperature of 0.67C for I 2 min.'Now with Teepak, Westchester, IL 60154.

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Effects of Fat Level on Sensory, Cooking and Instron Properties of Restructured Beef Steaks

Cited by 14 publications

References 0 publications

Utilization of restructuring technology in the production of meat products: a review

Utilization of restructuring technology in the production of meat products: a review

Effects of Trimming and Added Connective Tissue on Compositional, Physical and Sensory Properties of Restructured, Pre‐cooked Beef Roasts

Effect, Development and Optimization of Mixing Temperature, Time and Particle Reduction in the Manufacture of Restructured Beef Steak

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