Effect of Comminution Method and Pressure on Restructured Beef Steaks.

Area of Science:

• Food Science
• Meat Science
• Sensory Analysis

Background:

• Restructured meat products offer opportunities for utilizing less tender cuts.
• Understanding the impact of comminution methods on meat quality is crucial for product development.

Purpose of the Study:

• To evaluate the effects of different meat comminution techniques on the cooking and sensory properties of restructured steaks.
• To determine the influence of pressing pressure on the quality attributes of restructured beef steaks.

Main Methods:

• Six comminution methods were used: slicing (parallel and perpendicular), flaking at different temperatures (-5°C, -2.2°C, 2.2°C), and grinding (3.2-mm plate).
• Meat from cow inside rounds was processed, formed into logs under varying pressures (200, 600, 1,000 psi), frozen, and cut into steaks.
• Cooking characteristics and sensory attributes (tenderness, texture, flavor) were evaluated, with intact round steaks serving as controls.

Main Results:

• Pressing pressure did not significantly affect cooking characteristics or sensory properties.
• Comminution method did not impact cooking characteristics.
• Flaked steaks received higher ratings for tenderness, texture description, and flavor desirability compared to sliced or intact steaks.

Conclusions:

• The method of particle production significantly influences the sensory quality of restructured steaks, with flaking being optimal.
• Pressing pressure is not a critical factor in determining the cooking or sensory attributes of these restructured beef products.