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Effect of comminution method and raw binder system in restructured beef
1Department of Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon, Saskatchewan, S7N 4A8, Canada.
Meat Science
|November 9, 2011
Summary
Particle size reduction methods and binders significantly impact restructured beef properties. Alginate binders improved raw beef steakette binding, while slicing enhanced raw bind. Cooked bind varied based on binder-method interactions.
Area of Science:
- Food Science
- Meat Science
- Material Science
Background:
- Restructured beef products offer opportunities for utilizing meat trimmings.
- Optimizing processing parameters is crucial for achieving desired product quality.
Purpose of the Study:
- To investigate the effects of particle size, size reduction methods (grinding, flaking, slicing), and binders (alginate, Fibrimex™) on restructured beef properties.
- To determine how these factors influence the binding characteristics and texture of beef steakettes.
Main Methods:
- Semimembranosus muscles were processed using a slicer, grinder, or flaker with 2, 4, or 8 mm openings.
- Raw and cooked bind of beef steakettes were measured.
- Sensory evaluation was conducted for alginate-based steakettes.
Main Results:
- Alginate binders resulted in significantly higher raw bind compared to Fibrimex™.
- Slicing the meat yielded higher raw bind than grinding or flaking.
- Interactions between binder and method/opening size significantly affected cooked bind.
- Alginate binders performed better with smaller particle sizes, while Fibrimex™ favored larger sizes for cooked bind.
Conclusions:
- The choice of particle size reduction method and binder significantly influences the processing properties and bind of restructured beef.
- Specific interactions between binders and processing methods dictate optimal conditions for achieving desired bind in cooked products.
- While processing variations affected bind, consumer panels showed no texture preference for alginate-based steakettes produced by different methods.
