Effects of Flake Size on Textural and Cooking Properties of Restructured Beef and Pork Steaks

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

doi:10.1111/j.1365-2621.1987.tb06674.x

Cited by 29 publications

(17 citation statements)

References 13 publications

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“…Chesney et al (1978), McDermott et al (1999) and Berry et al (1999) reported higher tenderness in restructured pork chops, reformed pork shoulder product and cooked beef patties, respectively made with smaller flakes. Berry et al (1987) also found the lower shear force in restructured pork steaks processed from smaller flakes. Suman and Sharma (2003) and Roth et al (1999) reported significant decrease in shear force as the meat particle size decreased.…”

Section: Shear Forcementioning

confidence: 76%

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Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks

et al. 2012

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In the present study, effect of meat chunk size (2-3 and 4-5 cm), massaging time (6, 8 and 10 min) and cooking time (40, 45 and 50 min) on quality of restructured pork blocks was evaluated. Higher product yield (89.31%) was obtained with chunk size of 2-3 cm compared to blocks prepared from chunk size of 4-5 cm (85.12%). PH and shear force values were comparable. Among sensory attributes appearance and overall palatability was significantly higher for product prepared from chunk size of 2-3 cm. Increase in massage time from 6 min to 10 min resulted in improvement in product yield and reduction in shear force value. All the sensory attributes improved with the increasing massaging time except the flavour, which remained constant. Ten minutes of massaging time was found optimum due to higher product yield, significantly better appearance, texture and overall palatability than 6 and 8 min of massaging. In cooking time, it was found that product yield and shear force values were inversely proportional to the cooking time. Sensory attributes were comparable. Cooking time of 50 min was found optimum in view of better sensory attributes of the product than 40 and 45 min of cooking. From the present study it can be concluded that Meat chunk size of 2-3 cm, massaging time of 10 min and cooking time of 50 min was found optimum for making restructured pork blocks in the view of better sensory attributes of the product.

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Section: Shear Forcementioning

confidence: 76%

“…Finer the particle size, the larger is the surface area and greater, the release of muscle proteins. Fine flake size produced a more acceptable appearance, increased tenderness and decreased shear force value (Berry et al 1987). In restructuring, tumbling and massaging are the two techniques routinely used.…”

Section: Introductionmentioning

confidence: 99%

Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks

et al. 2012

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“…The percentage of cookout significantly decreased as particle size became smaller (Chesney, Mandigo, & Campbell, 1978). Berry, Smith, and Secrist (1987) indicated that thickness of the flake particle was as important as width of the flake particle in affecting texture. Marriott, Phelps, Costello, and Graham (1986a) showed that particle size had a minimal effect on muscle cut resemblance, cooking loss, shear value, and sensory attributes.…”

Section: Particle Sizementioning

confidence: 97%

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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“…Marriott et al (1986) showed that particle size had a minimal effect on muscle cut resemblance, cooking loss, shear value and sensory attributes. Berry et al (1987) indicated that thickness of the flake particle was as important as width of the flake particle in affecting texture. Penfield et al (1992) indicated that larger flake size (1.9 cm) and salt improved quality and acceptability of restructured reindeer steaks in comparison with smaller flake size (1.3 cm).…”

Section: Effect Of Meat Particle Size In Restructured Productmentioning

confidence: 99%

“…Berry et al (1987) reported that restructured steak distortion was more extensive in steaks manufactured with large and small meat flakes compared to steaks processed from intermediate size meat flakes. Chen and Trout (1991) observed the diameter change (%) in restructured beef steaks produced with algin/calcium, salt/phosphate, crude myosin, whey protein, wheat gluten, soy protein isolate and surimi and concluded that the diameter of all steaks decreased after cooking and ranged from 12.6 to 17.3%.…”

Section: Shrinkage In Diametermentioning

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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Effects of Flake Size on Textural and Cooking Properties of Restructured Beef and Pork Steaks

Cited by 29 publications

References 13 publications

Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks

Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks

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

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

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