Effects of raw binder system, meat cut and prior freezing on restructured beef

The effect of different meat cuts or previously frozen meat on processing properties of restructured beef bound with alginate or Fibrimex(TM) was investigated. Inside rounds, chuck tenders, chuck clods and tri-tip were used to manufacture restructured logs. Steakettes manufactured with alginate had significantly (P<0.05) higher particle bind in the raw state but Fibrimex had greater bind between meat pieces after cooking. Choice of cut or use of previously frozen meat to manufacture restructured steakettes had no effect on any of the processing parameters measured. Steakettes made with Fibrimex were lighter, redder and yellower than those made with alginate. Redness and yellowness of steakettes decreased with retail storage time. However, the change in redness and yellowness over time was similar for both binders. Use of previously frozen meat resulted in a darker, less red steakette. When alginate was used to manufacture steakettes, cut had no affect on the acceptability of steakettes. However, when Fibrimex was used steakettes made from clod and tip were preferred by a consumer panel to steakettes made from tender and inside round.