Boning Methods and Binders Affect Bind and Sensory Characteristics of Structured Beef

S. L. SCHAAKE; W. J. MEANS; W. G. MOODY; E. A. BOYLE; D. K. AARON

doi:10.1111/j.1365-2621.1993.tb06154.x

Boning Methods and Binders Affect Bind and Sensory Characteristics of Structured Beef

S. L. SCHAAKE, W. J. MEANS, W. G. MOODY, E. A. BOYLE, D. K. AARON

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

12 Scopus citations

Abstract

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 2°C 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).

Original language	English
Pages (from-to)	1231-1237
Number of pages	7
Journal	Journal of Food Science
Volume	58
Issue number	6
DOIs	https://doi.org/10.1111/j.1365-2621.1993.tb06154.x
State	Published - Nov 1993

Keywords

albumin
alginate
boning
restructured beef
sensory

ASJC Scopus subject areas

Food Science

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10.1111/j.1365-2621.1993.tb06154.x

Cite this

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title = "Boning Methods and Binders Affect Bind and Sensory Characteristics of Structured Beef",

abstract = "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 2°C 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).",

keywords = "albumin, alginate, boning, restructured beef, sensory",

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AU - SCHAAKE, S. L.

AU - MEANS, W. J.

AU - MOODY, W. G.

AU - BOYLE, E. A.

AU - AARON, D. K.

PY - 1993/11

Y1 - 1993/11

N2 - 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 2°C 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).

AB - 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 2°C 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).

KW - albumin

KW - alginate

KW - boning

KW - restructured beef

KW - sensory

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Boning Methods and Binders Affect Bind and Sensory Characteristics of Structured Beef

Abstract

Keywords

ASJC Scopus subject areas

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