Restructured Beef and Turkey Steaks

Abstract

Raw Materials from U.S. Choice beef chucks boned 24 h postmortem and frozen boneless turkey thighs stored approximately I20 h were jlaked and incorporated in four restructured formulations with each containing 1.0% NaCl and 0.25 % sodium tripolyphosphate (SV). Formulations included beef (B), beef plus 0.5% sugar (BS), 50% turkey (BT) and SO% beef and 50% turkey plus 0.5% sugar ( B n ) . At 0, 21 and 84 day, subjective evaluations were conducted for discoloration, cohesiveness, muscle cut resemblance and overall appearance. Objective measurements included Hunter Color and TBA values.Overall appearance and discoloration (measured visually and objectively) were affected more by storage time than by raw materials andjlavor adjuncts. The effect of raw materials and sugar on the sensory attributes was minimal except that the formulations containing turkey had higher TBA values.

Restructured Pork Chops With Added Turkey Thighs

“…The PT and PTS chops that were stored for 84 days sustained less discoloration (P < 0.05) than those samples without turkey. This observation does not agree with the data for 21 days of storage nor our previous results (Marriott et al 1987). These results do not indicate a consistent effect of turkey in the formulation on color.…”

Lipid Oxidation and Color Stability in Restructured Meat Systems during Frozen Storage

“…A compounding problem has been that studies on color stability and lipid oxidation in restructured meats have involved different species (Marriott et al, 1987), formulations (Simunovic et al, 1985), processing protocols (Trout and Schmidt, 1984;Means and Schmidt, 1986), storage temperatures and days of storage. Moreover, several different objective methods have been used to evaluate pigment stability, which has made comparing previous studies even more complex (Stewart et al, 1965;van den Oord and Wesdorp, 1971;Krzywicki, 1979;Booren et al, 1981).…”