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Effect of comminution method and raw binder system in restructured beef.

J A Boles1, P J Shand

  • 1Department of Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon, Saskatchewan, S7N 4A8, Canada.

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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.

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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.