Processing and Fabrication

Schmidt, Gerald D.

doi:10.1016/b978-0-12-084190-5.50010-2

Cited by 14 publications

(14 citation statements)

References 22 publications

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“…The cooking yields were increased with beef rolls by increasing the mixing time at 28C, whereas binding strength was less affected (Pepper & Schmidt, 1975;Schmidt, 1986). For sectioned and formed beef steaks, binding effect increased and tenderness improved by increasing the mixing time from 8 to 16 min at 28C (Booren, Jones, Mandigo, & Olson, 1981c).…”

Section: Mixing Timementioning

confidence: 84%

“…The effect on color takes an additional importance because the restructured meat is a fresh meat system (Mandigo, 1988). Functionally, salt and phosphate helps to extract myofibrillar proteins which enhance binding of meat particles (Schmidt, 1986). In raw restructured beef steaks, the use of salt has been associated with discoloration (Chu, Huffman, Trout, & Egbert, 1987) and rancidity development (Andersen & Skibsted, 1991;Wheeler, Seideman, Davis, & Rolan, 1990).…”

Section: Role Of Non-meat Ingredients Saltmentioning

confidence: 99%

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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: Mixing Timementioning

confidence: 84%

Section: Role Of Non-meat Ingredients Saltmentioning

confidence: 99%

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

Sun

2009

CyTA - Journal of Food

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“…When nitrite is added to meat, colour is changed from purple-red colour of myoglobin to the brown of metmyoglobin. With time and reducing condition, the colour is converted to the dark red of nitric oxide myoglobin (Schmidt, 1986). This phenomenon is seen in Fig.…”

Section: Colour Measuredmentioning

confidence: 92%

Lycopene from tomato products added minced meat: Effect on storage quality and colour

Østerlie

Lerfall

2005

Food Research International

112

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“…Typically, greater signal averaging is used in research reporting on phosphate-containing metabolites. 16,21 Fig 2 shows the amount of monophosphate (Pi) in the treated samples as a function of time, as calculated from eqn (1). Samples treated with pyrophosphate and tripolyphosphate showed increasing levels of Pi with time, concomitant with decreasing levels of PP or Values within a column followed by a different letter are signi®cantly different (P < 0.05).…”

Section: Effect Of Inorganic Phosphate Salts On Muscle Phmentioning

confidence: 98%

“…Such ingredients improve water-holding capacity, reduce shrinkage and cooking loss, limit drip loss following freeze±thaw, and increase tenderness. 1 While NaCl acts to solubilise muscle proteins, the action of phosphate has been variously ascribed to effects on muscle pH or ionic strength, sequestration of metal ions, dissociation of actomyosin, and depolymerisation of myosin.…”

Section: Introductionmentioning

confidence: 99%

³¹P NMR analysis of chicken breast meat vacuum tumbled with NaCl and various phosphates

Kerr

Toledo

et al. 2001

J Sci Food Agric

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The hydrolysis of several commercially used phosphates was studied in chicken breast meat marinated and tumbled in 70 g kg À1 NaCl and 12 g kg À1 of either disodium pyrophosphate (DSPP), tetrasodium pyrophosphate (TSPP), tetrapotassium pyrophosphate (TKPP), sodium tripolyphosphate (STPP) or glass phosphate. After treatment, intact muscle was ground in the presence of EDTANa 2 to prevent further enzymatic breakdown of phosphates. TSPP and TKPP were fully hydrolysed within 1.25 h, STPP within 3.25 h, DSPP within 6 h and glass phosphate within 24 h. DSPP lowered the muscle pH from 5.97 to 5.60, while TSPP and TKPP increased the pH to 6.10 and 6.19 respectively. Based on PP chemical shifts, the pH was found to increase with time. No evidence of tripolyphosphate (TPP) in the STPP-treated samples was found, suggesting that it had already been hydrolysed to pyrophosphate (PP) or monophosphate (Pi) during treatment. PP hydrolysis occurred at about the same rate as Pi production in STPP-treated samples. Pi production in meat treated with glass phosphate was relatively slow, indicating a lack of muscle enzymes capable of breaking down longchain phosphates. Late production of Pi after depletion of oligophosphate was attributed to hydrolysis of cellular phosphates.

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Processing and Fabrication

Cited by 14 publications

References 22 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

Lycopene from tomato products added minced meat: Effect on storage quality and colour

³¹P NMR analysis of chicken breast meat vacuum tumbled with NaCl and various phosphates

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Processing and Fabrication

Cited by 14 publications

References 22 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

Lycopene from tomato products added minced meat: Effect on storage quality and colour

31P NMR analysis of chicken breast meat vacuum tumbled with NaCl and various phosphates

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³¹P NMR analysis of chicken breast meat vacuum tumbled with NaCl and various phosphates