Water and Absorptive Properties of Restructured Beef Products with Five Binders at Four Isothermal Temperatures

Effects of caseinate, whey and milk powders on the texture and microstructure of emulsified chicken meat batters

“…Previous work has also indicated the beneficial effect of adding certain dairy proteins to meat systems. Tsai et al (1998) showed a 6 g/100 g reduction in cook loss when 3.5 g/100 g caseinate was added to a restructured beef product cooked to 65 1C. Atughonu, Zayas, Herals and Harbers (1998) reported that adding 3.5 g/100 g whey protein concentrate (34 g/100 g protein content) improved cook yield by 1.6 g/100 g, while 2 g/100 g caseinate (93 g/100 g protein) improved yield by 7 g/100 g in beef and pork frankfurters.…”

“…These ingredients usually consist of nonmeat proteins (e.g., dairy, soy), or polysaccharides (e.g., starch, carrageenan) that are used as binders, fillers or extenders to improve the meat product characteristics and control production cost (Comer, 1979;Endres & Monagle, 1987;Smith & Rose, 1995;Barbut, 2002). Tsai et al (1998) showed a significant decrease in cook loss when caseinate was added to restructured beef products. Hongsprabhas and Barbut (1999) actual gelling) in improving the texture and water binding of minced poultry meat.…”

“…As moisture is lost during cooking, product yield and other quality attributes such as flavor, tenderness and texture can be negatively affected (Offer, Restall, & Trinick, 1984;Tsai, Unklesbay, Unklesbay, & Clarke, 1998). About 90% of lean muscle's water is referred to as ''free'' or ''loose'' and is bound by electrostatic forces and capillary action.…”

Avaliação Da Capacidade De Absorção De Água De Ingredientes E Aditivos Utilizados Na Indústria De Carnes Submetidos a Diferentes Concentrações Salinas

“…Diferentes metodologias para avaliação da CAA são descritas na literatura (Barbut, 1996;Wang et al, 2006;Tsai et al, 1998;Hedenus et al, 2000). Porém, existe uma lacuna na literatura em relação a estudos que avaliem a CAA dos ingredientes e aditivos quando estes forem submetidos a diferentes concentrações salinas ou em salmouras que são as formas mais comuns de utilização ou veiculação dos ingredientes e aditivos nos produtos industrializados pelas indústrias processadoras.…”

Standardization of Processing Technologies for the Preparation of Restructured Buffalo Meat Steaks

“…Restructuring of meat products enables the use of less valuable meat components to produce high quality meat products at reduced cost [4]. Therefore, the enhanced use of low-priced cuts and/or raw material from mature animals can be achieved using restructured meat technology.…”