Restructured Reindeer Steaks: Effects of Flake Size, Phosphate, and Salt on Sensory Properties

Penfield, Marjorie P.; Swanson, Ruthann B.; Mitchell, D.S.; Riemann, M. James; Dorko, C.

doi:10.1111/j.1365-2621.1992.tb05467.x

Cited by 7 publications

(5 citation statements)

References 9 publications

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“…Berry et al (1987) indicated that thickness of the flake particle was as important as width of the flake particle in affecting texture. Penfield et al (1992) indicated that larger flake size (1.9 cm) and salt improved quality and acceptability of restructured reindeer steaks in comparison with smaller flake size (1.3 cm). Small et al (1995) investigated particle size and mixing time effects on sensory and physical properties of low-fat, high moisture pork frankfurters and indicated that changes in particle size affected in measured characteristics more than changes in mixing time and products obtained with a 2.0 mm plate had higher hardness values and total energy to shear than 1.4 mm plate.…”

Section: Effect Of Meat Particle Size In Restructured Productmentioning

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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Section: Effect Of Meat Particle Size In Restructured Productmentioning

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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“…Whereas Penfield, Swanson, Mitchell, and Dorko (1992) indicated that larger flake size (1.905 cm) and salt improved quality and acceptability of restructured reindeer steaks in comparison with smaller flake size (1.295 cm). Noble, Seideman, Quenzer, and Costello (1985) indicated that slice thickness had little impact on sensory properties and meat mixed for 5 or 10 min was tenderer than meat mixed for 15 or 20 min.…”

Section: Particle Sizementioning

confidence: 99%

“…Ensor, Sofos, and Schmidt (1990) concluded that the use of high-connective-tissue meat or addition of concentrated forms of connectivetissue in algin/calcium gel restructured meats could improve product texture and reduce formulation costs. Penfield et al (1992) demonstrated the feasibility of producing restructured steaks from reindeer forequarters. Motzer, Carpenter, Reynolds, and Lyon (1998) successfully used pale, soft and exudative pork to manufacture restructured hams.…”

Section: Meat Typementioning

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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“…A maximum of 0.5 percent of phosphate is allowed in finished meat products, yet in some instances this may impart a soapy flavor to meat. Taste panelists have detected a slightly soapy flavor when 0.3 percent phosphate was added to turkey and beef patties (Craig et al, 1996), although when 0.5 percent phosphate was added to restructured reindeer steak, panelists did not note changes in sensory characteristics (Penfield et al, 1992).…”

Section: Phosphatementioning

confidence: 99%

A comparison of residual nitrite and nitrate, lipid oxidation, cut-surface color, and sensory and visual characteristics for nitrite-added and no-nitrite- or -nitrate-added Canadian-style bacon

Baseler

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The objective of this research was to compare residual nitrite, residual nitrate, lipid oxidation, and sensory and visual characteristics of conventionally cured Canadian-style bacon containing sodium nitrite to no-nitrite-or-nitrate-added Canadian-style bacon (naturally cured) during 7 or 12 weeks of storage. Three treatments were used for the first and second experiments: control, natural cure (NC) using celery powder with a nitrate reducing culture, and natural cure with cherry powder (NCCP) with a nitrate reducing

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Restructured Reindeer Steaks: Effects of Flake Size, Phosphate, and Salt on Sensory Properties

Cited by 7 publications

References 9 publications

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

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

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

A comparison of residual nitrite and nitrate, lipid oxidation, cut-surface color, and sensory and visual characteristics for nitrite-added and no-nitrite- or -nitrate-added Canadian-style bacon

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