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Effects of connective tissue on algin restructured beef

Author:
Ensor, S.A., Sofos, J.N., Schmidt, G.R.
Source:
Journal of food science 1990 v.55 no.4 pp. 911-914
ISSN:
0022-1147
Subject:
beef, ingredients, alginates, pH, sensory evaluation
Abstract:
Different levels of connective tissues were examined in algin/calcium gel restructured beef tenderloin, riblifter and foreshank products. Foreshank meat, which contained a high level of collagen (4.83%), formulated with algin/calcium gel ingredients, exhibited relatively strong bind in the raw and cooked state. Addition of 5-10% undenatured or 5% denatured connective tissue to algin/calcium restructured riblifter meat resulted in products of acceptable bind and sensory quality. However, beef riblifter formulations containing 10% added denatured connective tissue had greater (P<0.05) discoloration and lower (p<0.05) bind than the other added connective tissue plus algin/calcium treatments. Algin/calcium binder improves quality of restructured meat formulated with increased concentrations of connective tissue.
Agid:
1386210