Restructuring veal steaks with salt/phosphate and sodium alginate/calcium lactate

Quality characteristics of restructured steaks formulated with veal trimmings or veal leg meat and Na-alginate/Ca-lactate or salt (NaCl)/phosphate were evaluated. Trimmings restructured with salt/phosphate had higher (P 0.05) bind scores (measured instrumentally and by sensory) than veal trimmings r...

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Bibliographic Details
Published inJournal of food science Vol. 59; no. 3
Main Authors Raharjo, S, Dexter, D.R, Worfel, R.C, Sofos, J.N, Solomon, M.B, Shults, G.W, Schmidt, G.R
Format Journal Article
LanguageEnglish
Published 01.05.1994
Subjects
ALGINATE
ALGINATOS
ANALISIS ORGANOLEPTICO
ANALYSE ORGANOLEPTIQUE
CALCIO
CALCIUM
CARNE DE TERNERA
FOSFATOS
INGREDIENT
INGREDIENTES
LACTATE
LACTATOS
PHOSPHATE
PREFERENCE ALIMENTAIRE
PREFERENCIAS ALIMENTARIAS
PRODUCTOS LACTEOS
PRODUIT LAITIER
PROPIEDADES ORGANOLEPTICAS
PROPRIETE ORGANOLEPTIQUE
SAL
SEL DE CUISINE
SODIO
SODIUM
VIANDE DE VEAU
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Summary:Quality characteristics of restructured steaks formulated with veal trimmings or veal leg meat and Na-alginate/Ca-lactate or salt (NaCl)/phosphate were evaluated. Trimmings restructured with salt/phosphate had higher (P 0.05) bind scores (measured instrumentally and by sensory) than veal trimmings restructured with Na-alginate/ca-lactate. Salt/ phosphate (0.3-0.5%) 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 when used at 0.4%
Bibliography:Q04
9516007
Q02
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1994.tb05540.x