Extending Beef Bullock Restructured Steaks with Soy Protein, Wheat Gluten or Mechanically Separated Beef

Abstract

Nine blends were formulated from young bullocks to contain 0, 10 or 20% mechanically separated beef (MSB), textured soy protein (TSP) or vital wheat gluten (VWG), (Control = no extender). All blends were analyzed for chemical, sensory and visual properties. Control and extended, restructured steaks were not different in juiciness, tenderness or cohesiveness scores or for calcium content. Blends extended with TSP or VWG had a high incidence of off-flavor and all extended, restructured steaks had less desirable visual properties than control blends. Storage life was not affected by type or level of extender. Restructured steaks extended with MSB were not equal to the control, but were superior to TSP or VWG extended steaks.

Effects of Mechanically Separated Beef with Various Chloride Salts in Restructured Beef Steaks

“…Hand et al (1982) and Frye et al (1986) reported complete replacement of NaCl with MgCl, decreased physical and sensory attributes in frank- furters and tumbled ham products, respectively, and concluded MgClz would not be an acceptable substitute for NaCl. MSB level did not affect (P>O.OS) juiciness or saltiness ratings, confirming work by Miller et al (1986b). However, Field et al (1977) found that juiciness of restructured steaks increased as MSB level increased.…”

“…The higher fail energies indicated better binding of the meat pieces, however, these differences were not detected by the sensory panel. Miller et al (1986b) also reported lower fail energy and peak load for steaks with 20% MSB. However, Miller et al (1986a) found no differences in textural traits due to salt type.…”

“…Seideman et al (1977) reported the addition of 20 or 30% mechanically deboned beef (MDB) decreased flavor desirability in ground beef, but Field et al (1977) found that up to 20% MSB in restructured steaks did not affect flavor desirability or overall acceptance. Miller et al (1986b) concluded that 10% MSB in restructured steaks did not affect sensory properties.…”

“…1). Miller et al (1986b) reported that control and 10 or 20% levels of MSB added steaks still were below the level of detectable rancidity after 150 days of freezer storage. In the present study all steaks were below the detectable level of rancidity (1.0 TBA value) after 125 days of frozen storage, but all steaks were above the detectable level by 155 days of storage.…”

“…Field (1974) reported MSB could improve palatability and visual properties of restructured beef steaks due to the high amounts of heme pigments. Miller et al (1986b) reported MSB was superior to textured soy prptein and vital wheat gluten and may have merit as an all-meat extender in restructured products.…”