Processing Ingredients Affecting Oxidative and Textural Stability of Restructured Beef Roasts

Arganosa, G.C.; Godber, John; Tanchotikul, Uraiwan; McMillin, Kenneth; Shao, K. P.

doi:10.1111/j.1365-2621.1991.tb08620.x

Cited by 15 publications

(13 citation statements)

References 21 publications

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“…Arganosa et al (1991) reported lower cook yield and correspondingly lesser moisture content of the cooked samples at 100°C than at 70°C. Vasanthi et al (2007) and Combes et al (2003) reported higher cooking loss with the increasing cooking time.…”

Section: Product Yieldmentioning

confidence: 93%

“…Huffman et al (1981) reported increase in cook yield with increase in salt level and phosphate level for restructured pork chops. Lower cook yield and correspondingly lower moisture of the cooked samples were obtained at 100°C than at 70°C (Arganosa et al 1991). Highly acceptable restructured chicken block was developed with incorporation of gizzard and fat and with shelf life of 10 days under refrigerated storage condition (Sudheer et al 2011).…”

Section: Introductionmentioning

confidence: 99%

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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: Product Yieldmentioning

confidence: 93%

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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“…Arganosa, Godber, Tanchotikul, McMillin, and Shao (1991) found it was unexpected that at 1008C STP treated roasts had highest shear force, as others have found that phosphates reduced shear values in reheated wholemuscle beef roasts (Paterson & Parish, 1988). Because of the adverse effect that higher cooking temperature had on cook yield and moisture attributes, at higher cooking temperature a higher shear value was obtained (Arganosa et al, 1991). Arganosa et al (1991) also indicated that STP was more effective on oxidation inhibition at higher cooking temperatures and soy protein isolate (SPI) at lower temperatures.…”

Section: Cookingmentioning

confidence: 96%

“…Because of the adverse effect that higher cooking temperature had on cook yield and moisture attributes, at higher cooking temperature a higher shear value was obtained (Arganosa et al, 1991). Arganosa et al (1991) also indicated that STP was more effective on oxidation inhibition at higher cooking temperatures and soy protein isolate (SPI) at lower temperatures. In general, cooking was not drawing more attention in recent decades.…”

Section: Cookingmentioning

confidence: 99%

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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“…Restructured meat products have advantages such as compositional control, convenient preparation and economical production. Therefore, these products can be formulated to meet specific consumer needs (Akamittath et al 1990;Arganosa et al 1991). Nevertheless, there are some major concerns associated with precooked restructured beef products, which include both lipid and cholesterol oxidation (Arganosa et al 1991;Rankin and Pike 1993).…”

Section: Introductionmentioning

confidence: 99%

OXIDATIVE STABILITY AND VITAMIN ELEVELS INCREASED IN RESTRUCTURED BEEF ROASTS WITH ADDED RICE BRAN OIL¹

Kim

Godber

2001

Journal of Food Quality

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Crude rice bran oil 0, 1 %, and 2% (w/w), was added to restructured beefroasts that were stored at 4C and analyzed at 0, 7, and 14 days to determine nutritional properties and oxidative stability. The saturated f a t y acid to unsaturated fatty acid (SFMUFA) ratio and the content of 7-ketocholesterol decreased (j60.05) whereas vitamin E vitamers increased ($0.05) in the product with 2% rice bran oil. TBARs numbers were lower (pCO.05) in roasts with rice bran oil afer 7 days of storage. The addition of 2% rice bran oil (w/w) was effective in improving both oxidative stability and vitamin E levels.

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Processing Ingredients Affecting Oxidative and Textural Stability of Restructured Beef Roasts

Cited by 15 publications

References 21 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

OXIDATIVE STABILITY AND VITAMIN ELEVELS INCREASED IN RESTRUCTURED BEEF ROASTS WITH ADDED RICE BRAN OIL¹

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Processing Ingredients Affecting Oxidative and Textural Stability of Restructured Beef Roasts

Cited by 15 publications

References 21 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

OXIDATIVE STABILITY AND VITAMIN ELEVELS INCREASED IN RESTRUCTURED BEEF ROASTS WITH ADDED RICE BRAN OIL1

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OXIDATIVE STABILITY AND VITAMIN ELEVELS INCREASED IN RESTRUCTURED BEEF ROASTS WITH ADDED RICE BRAN OIL¹