Functionality of muscle constituents in the processing of comminuted meat products

Acton, J. C.; Ziegler, Gregory R.; Burge, Donald L.

doi:10.1080/10408398209527360

Cited by 198 publications

(136 citation statements)

References 50 publications

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“…Relatively, the higher the value, the lower is the batter stability which is not a desirable feature (Salahuddin et al, 1992). In case of mix I where only minced goat fat was added, higher batter stability and lower fat separation might be related to the lack of extensive fat cell rupture during mincing and the development of a strong protein exudate in the saline phase at the surface of the coarse lean particles as seen in coarsely chopped products (Acton et al, 1982). Contrary to this, in mix 111 which contained liquid vegetable oil, mixing process could not prevent smearing of fat and this might be the Eason of higher fat separation and lower batter stability.…”

Section: Resultsmentioning

confidence: 99%

Effect of Vegetable Oil on the Quality of Fresh Chevon Sausages

Pal

Agnihotri

1996

Journal of Applied Animal Research

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Section: Resultsmentioning

confidence: 99%

Effect of Vegetable Oil on the Quality of Fresh Chevon Sausages

Pal

Agnihotri

1996

Journal of Applied Animal Research

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“…Upon heating, meat proteins can form a three-dimensional gel network which provides both structural and functional properties to meat products (Acton et al, 1983). Thermally induced gelation involves both intramolecular (conformational) and intermolecular changes in proteins.…”

Section: Massagingmentioning

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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“…As principais proteínas gelificantes em sistemas cárneos, são em ordem: miosina, actina e sarcoplasmáticas (ACTON et al, 1983).…”

Section: Gelificação Protéicaunclassified

Carne análoga ao DFD em frangos (OU) Carne DFD em frangos

Schneider¹

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Functionality of muscle constituents in the processing of comminuted meat products

Cited by 198 publications

References 50 publications

Effect of Vegetable Oil on the Quality of Fresh Chevon Sausages

Effect of Vegetable Oil on the Quality of Fresh Chevon Sausages

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

Carne análoga ao DFD em frangos (OU) Carne DFD em frangos

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