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

• Published in: Journal 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
• Language: English
• 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

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...