Physical and Sensory Properties of Restructured Beef Steaks Formulated with Various Flake Sizes and Mixing Times.

Restructured cow beef steaks were made using six different flake size formulations: (a) coarse, (b) medium, (c) fine, (d) coarse + medium, (e) medium + fine and (f) coarse + fine meat flakes. Each formulation was mixed for 0, 5, 10 or 15 min, pressed into "logs", frozen and cut into steaks. Steaks were evaluated for physical appearance, fat and moisture content, cooking properties, texture and sensory attributes. Steaks made from the coarse flakes had large fat particles and therefore received lower (P<0.05) ratings for physical appearance. Restructured steaks made from the fine particles were more tender (P<0.05) and received significantly higher (P<0.05) textural desirability and overall palatability ratings than restructured steaks made from coarse particles. A mixing time of 5 min resulted in higher scores (P<0.05) for juiciness and tenderness as compared to restructured steaks made from meat mixed for 15 min. Mixing time had no significant effect on cooking losses or binding strength.

Physical and Sensory Properties of Chicken Patties Made with Various Levels of Fat and Skin.

Chicken patties were prepared from spent fowl meat and contained either 0, 10, 20 or 30% added skin and fat. One-half of each of these treatments was coated with a calcium alginate film while the other half served as controls. Percentages of fat, moisture, cooking loss and shrinkage, as well as textural properties and sensory attributes, were determined for patties from each formulation/coating treatment. Patties containing 30% added skin and fat lost more moisture during cooking than the all-meat patties. In addition, patties containing 20 or 30% added skin and fat received lower texture desirability ratings as compared to the all-meat patties. No significant differences were observed in juiciness, flavor desirability or overall palatability due to the level of added skin and fat. Chicken patties coated with a calcium alginate film were rated as being significantly more juicy and palatable then patties without a calcium alginate coating.

Effect of Added Wheat Gluten and Mixing Time on Physical and Sensory Properties of Spent Fowl Restructured Steaks.

Spent fowl meat (50 % dark/50% white meat) was flaked and formulated to include: (a) no added wheat gluten (control), (b) 1 % wheat gluten and (c) 2% wheat gluten. Each formulation was mixed for 5 min, half was removed and the remainder was mixed an additional 10 min. After mixing, each formulation was pressed into logs, frozen and cut into steaks. Steaks were evaluated for fat and moisture content, cooking loss, textural properties and sensory attributes. Neither addition of wheat gluten nor mixing time had any significant effect on moisture and fat content or total cooking losses. Texture desirability ratings showed a preference for the firmer steaks made with added gluten and mixed for 15 min. These steaks were also rated as being more juicy. Addition of 2% wheat gluten adversely affected flavor desirability.

Precooking and Flake Size Effects on Spent Fowl Restructured Steaks.

Four formulations of spent fowl muscle, each made to contain 40% dark muscle and 60% white muscle, were prepared as follows: (a) raw meat, large flake size; (b) raw meat, small flake size; (c) precooked meat, large flake size and (d) precooked meat, small flake size. Each formulation was mixed with 0.3% NaCl, 0.25% Na tripolyphosphate and 0.25% hydrolyzed vegetable protein for 10 min, pressed into logs under 400 psi, frozen and cut into steaks. Steaks were evaluated for moisture and fat content, cooking properties, texture and sensory attributes. Restructured steaks made from precooked chicken muscle had lower initial moisture contents and lost less moisture during cooking than restructured steaks made from raw meat. Flake size had no significant effect on cooking losses; however, the smaller flake sizes contributed to a more tender product. Steaks made from the raw chicken meat were of a more acceptable flavor. Restructured steaks made from raw flakes were significantly more desirable in texture and overall palatability and were more tender and juicy than restructured steaks made from precooked chicken.

Effect of Comminution Method and Pressure on Restructured Beef Steaks.

Restructured steaks were made using six methods of meat comminution: (a) sliced parallel, (b) sliced perpendicular to muscle fibers (2-mm thick slice), (c) flaked at -5 C, (d) flaked at -2.2 C, (e) flaked at 2.2 C and (f) ground through a 3.2-mm plate. Meat used was from cow inside rounds. After comminution, meat was stuffed into casings and pressed under pressure (200, 600 or 1,000 psi). The "logs" were then frozen, cut into steaks and evaluated for cooking characteristics and sensory attributes. Intact round steaks were used for controls. The amount of pressure used to form the restructured steaks had no effect (P>.05) on any of the cooking characteristics or sensory properties. Particle production method had no effect (P>.05) on cooking characteristics; however, tenderness, texture description and flavor desirability ratings were higher (P>.05) for flaked steaks as compared to the sliced or intact steaks.

Sensory Attributes of Precooked, Calcium Alginate-Coated Pork Patties.

Ground pork patties were prepared containing 37% fat and assigned to one of five treatments: (a) control; (b) precooked, no calcium alginate coating; (c) calcium alginate coated, no precooking; (d) calcium alginate coated before precooking and (e) calcium alginate coated after precooking. The calcium alginate coating significantly improved sensory attributes. Warmed-over flavor (WOF) was eliminated in precooked, alginate-coated patties as judged by sensory scores and TBA values. Coated patties with no precooking, and patties coated after precooking were found to be more desirable than control patties.