Minced meats

Campbell, Jonathan A.; Honikel, K. O.

doi:10.1016/b978-0-323-85125-1.00009-0

Cited by 1 publication

(1 citation statement)

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“…) and the formation of uniformly shaped restructured meats products. Enhanced tenderness and a uniform distribution of flavour are easily achieved using various food processing methods (Campbell & Honikel, 2022). The global meat batter industry is large and growing, with an estimated value of $12.4 billion by 2025.…”

Section: Introductionmentioning

confidence: 99%

Texture modification of easily chewable pork meat batter for masticatory dysfunction people: effects and interactions of bromelain, κ‐carrageenan, and plant protein hydrolysates

Saengsuk,

Barbut,

Laohakunjit

2023

Int J of Food Sci Tech

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SummaryMeat intake in masticatory dysfunction people is commonly reduced because the relatively tough texture of meat can impair mastication. Pork meat batters were prepared by different levels of bromelain (0, 0.5% w/w), κ‐carrageenan (0.5, 1.0% w/w), and rice berry and mung bean ratios (0:0, 1:0, 0:1, 0.5:0.5). The experiment was designed to study the effect of infusion treatments and their interaction on the properties of pork meat batter. Lower cooking losses (2.33 ‐ 3.45%) was observed in the samples with 1.0% (w/w) κ‐carrageenan. Hardness, cohesiveness, chewiness, and gumminess of samples with bromelain were lower, and higher in samples containing 1.0% (w/w) κ‐carrageenan. Bromelain also resulted in decreasing storage modulus (G′) and loss modulus (G′′) values compared to nonbromelain‐treated samples. Microstructure revealed that connective tissue and muscle fibres were disrupted in bromelain‐treated meats while incorporation of plant proteins led to better binding of meat particles. These results revealed that bromelain has a potential to produce a softer texture batter, while 1.0% (w/w) κ‐carrageenan and plant proteins have potential to improve textural properties and shape a product. This implies that the effects and interactions of infusion treatments offer the possibility to improve texture‐optimized product for masticatory dysfunction people, such as elderly.

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Section: Introductionmentioning

confidence: 99%