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Boning methods and binders affect bind and sensory characteristics of structured beef
- Schaake, S.L., Means, W.J., Moody, W.G., Boyle, E.A., Aaron, D.K.
- Journal of food science 1993 v.58 no.6 pp. 1231-1236
- beef, food processing, boning, alginates, albumins, sensory evaluation, sensory properties
- Steaks, fabricated with hot- (HB) or cold-boned (CB) beef and structured with salt/phosphate (SP), sodium alginate (ALG), or ALG and albumin, were packaged aerobically and anaerobically and displayed at 2C for up to 30 days to determine effects of boning methods and binders on structured steak properties. Using SP and CB meat resulted in darker (p < 0.05) non-bloomed and bloomed steaks. Adding albumin had little effect on changing color of ALG steaks. Steaks with stronger cohesion (p < 0.05) were produced when SP was used. Structured steaks fabricated with CB meat were more tender than those made using HB meat. In addition, steaks made with either meat type exhibited similar binding properties (p < 0.05).