Document Detail

Effect of comminution method and raw binder system in restructured beef.
MedLine Citation:
PMID:  22060580     Owner:  NLM     Status:  In-Data-Review    
The effect of particle size, method of particle size reduction (grinding, flaking, slicing) and alginate or Fibrimex(™) binding systems on processing properties of restructured beef were investigated. The size of semimembranosus muscles was reduced with a meat slicer, grinder or flaker (Comitrol) through machine openings that were 2, 4 and 8 mm in size. Bind of meat pieces in raw and cooked beef steakettes were measured. Sensory evaluation to determine the effect of method of size reduction on texture of beef steakettes was done only on steakettes manufactured with alginate. Beef steakettes manufactured with the alginate binding system had significantly (p < 0.05) higher raw bind values than did the beef steakettes manufactured with Fibrimex. Slicing meat for the manufacture of restructured beef steakettes resulted in a higher raw bind than did either grinding or flaking the meat. Significant (p < 0.05) interactions were observed for the bind of cooked steakettes between binder and method of size reduction and binder and opening size. When alginates were used to make restructured steakettes the bind of the cooked product was less (p < 0.05) when meat was sliced than when it was ground or flaked. However, when Fibrimex was used, bind was stronger when sliced meat was used. The alginate system resulted in higher binds for cooked product when particle size was smaller but with the Fibrimex system bind was higher when particle sizes were larger. A consumer panel on alginate restructured steakettes showed no preference for the texture produced by the different methods of particle size reduction.
J A Boles; P J Shand
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Meat science     Volume:  49     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  1998 Jul 
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  297-307     Citation Subset:  -    
Department of Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon, Saskatchewan, S7N 4A8, Canada.
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