Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: February 11, 1994
Publication Date: N/A
Interpretive Summary: Meat restructuring technology allows processors to control product characteristics such as shape, color, texture, fat and moisture content, cook yield, bind strength, juiciness and flavor. Restructured meat products have commonly been prepared with salt and phosphate to facilitate binding between particles. The use of salt and phosphate in restructured meat products enhances cohesiveness, cook yield and flavor. However, salt has been associated with discoloration and rancidity development in raw restructured beef steaks. Since consumers are concerned about their salt intake because of its relationship with hypertension and the negative effects on product quality described above, this study was performed to evaluate alternatives to salt/phosphate in restructured veal steaks. Restructured veal steaks made with Na-alginate/Ca-lactate were compared to those made with salt/phosphate. Results suggest that Na-alginate/Ca-lactate used as a binder for restructured veal steaks significantly improved the binding properties without detrimental effects on juiciness, flavor, texture or color. These results are of extreme importance to the institutional and military food service departments.
Quality characteristics of restructured steaks formulated with veal trimmings or veal leg meat and Na-alginate/Ca-lactate or salt (NaCl)/phosphate were evaluated. Veal trimmings restructured with salt/phosphate had higher (P < 0.05) bind scores (measured objectively and subjectively) than veal trimmings restructured with Na-alginate/Ca- lactate. Salt/phosphate (0.3 percent - 0.5 percent) reduced (P < 0.05) purge, and increased binding force and sensory score of bind in restructured veal trimmings and leg meat compared to control and Na- alginate/Ca-lactate treatments. The use of Na-alginate/Ca-lactate as a binder for veal leg meat increased (P < 0.05) binding force and sensory score of bind and decreased cook loss at a usage level of 0.4 percent.