Handbook of Meat Processing

Restructured Whole-Tissue Meats 403 glutamyltransferase, EC 2.3.2.13) have been used to bind muscle pieces (Akamittath and Ball ...

404 Chapter 23 reiterate, the choice of raw materials is crucial in the manufacture of restructured meats. Although restructurin ...

Table 23.2. Example of raw material specifi cations. Courtesy National Meats NZ Ltd., Taupo, New Zealand. A manufacturer of rest ...

406 Chapter 23 MacFarlane 1987 ). Zhang et al. (2005) reported that high pH meat possesses supe- rior functional attributes comp ...

Restructured Whole-Tissue Meats 407 to force the pieces of meat into close contact to enable the protein matrix on the surface o ...

408 Chapter 23 a band saw to slice frozen raw restructured hot - set logs of beef into steaks and cubes. When cubes with a more ...

Restructured Whole-Tissue Meats 409 set at 4 ° C for 6 hours before freezing. Boles and Shand (1998) restructured beef inside ro ...

410 Chapter 23 impart desired attributes to the fi nal product. Binders can be used singly or in combination to achieve a requir ...

Restructured Whole-Tissue Meats 411 food company, Bernard Matthews, which holds a patent (Matthews et al. 1989 ) for the process ...

412 Chapter 23 benefi cial effect on color; and (3) processing factors, such as boning time (hot versus cold), rigor state (pre ...

Restructured Whole-Tissue Meats 413 preferred raw steak were infl uenced by the color and the appearance of the cut steak surfac ...

414 Chapter 23 spongy, soft, mushy, crumbly, chewy, loose, and aerated (Mikkelsen and Esguerra 1996 ; Flores et al. 2007 ). Acco ...

Restructured Whole-Tissue Meats 415 gluten, soy protein isolates, carrageenan, and tenderizing enzymes in meat restructuring has ...

416 Chapter 23 et al. 1997 ; Vote et al. 2000 ; Hoogenkamp 2003 ; Robbins et al. 2003 ). Vote et al. (2000) injected intact U.S. ...

Restructured Whole-Tissue Meats 417 pieces. Research into technologies that can slice chilled, raw, restructured meats should be ...

418 Chapter 23 tured beef steaks made with various binders. Journal of Food Science 56 ( 6 ): 1457 – 1460. Clarke , A. D. , J. N ...

Restructured Whole-Tissue Meats 419 restructured normal and pale, soft and exudative hams. Journal of Muscle Foods 8 : 85 – 93. ...

420 Chapter 23 sodium alginate/calcium lactate. Journal of Food Science 59 ( 3 ): 471 – 473. Reverte , D. , X. L. Xiong , and W. ...

Restructured Whole-Tissue Meats 421 Young , O. A. , S. X. Zhang , M. M. Farouk , and C. Podmore. 2005. Effect of pH adjustment w ...

...