420 Chapter 23
sodium alginate/calcium lactate. Journal of Food
Science 59 ( 3 ): 471 – 473.
Reverte , D. , X. L. Xiong , and W. G. Moody. 2003.
Properties of restructured beef steaks from forage -
and grain - fed cattle as affected by antioxidant and
fl avoring agents. Meat Science 65 : 539 – 546.
Robbins , K. , J. Jensen , K. J. Ryan , C. Homco - Ryan , F.
K. McKeith , and M. S. Brewer. 2003. Consumer atti-
tudes towards beef and acceptability of enhanced
beef. Meat Science 65 : 721 – 729.
Rosenvold , K. , I. Clausen , and N. T. Madsen. 2006.
Mechanical tenderisation and enhancement improve
eating quality of beef form dairy cows. 52nd
International Conference of Meat Science and
Technology, Dublin, Ireland.
RTS. 2006. Western Europe Ready Meals 2010. http://www.
rts-resource.com.
Savage , A. W. J. , S. M. Donnelly , P. D. Jolley , P. P.
Purslo , and G. R. Nute. 1990. The infl uence of varying
degrees of adhesion as determined by mechanical
tests on the sensory and consumer acceptance of a
meat product. Meat Science 28 : 141 – 158.
Schaake , S. L. , W. J. Means , W. G. Moody , E. A. Boyle ,
and D. K. Aaron. 1993. Boning methods and binders
affect bind and sensory characteristics of structured
beef. Journal of Food Science 58 ( 6 ): 1231 – 1234.
Secrist , J. L. 1987. Restructured meats — The past and
present. In Advances in Meat Research , vol. 3:
Restructured Meat and Poultry Products , edited by A.
M. Pearson and T. R. Dutson. New York : Van
Nostrand Reinhold Company.
Shahidi , F. , C. J. Rubin , L. L. Diosady , N. Kassam , and
J. C. Li Sui Fong. 1986. Effect of sequestering agents
on lipid oxidation in cooked meats. Food Chemistry
21 : 145 – 152.
Sheard , P. 2002. Processing and quality control of
restructured meat. In Meat Processing: Improving
Quality , edited by Joseph Kerry , John Kerry , and
David Ledward. Cambridge, UK : Woodhead
Publishing Limited.
Sloan , A. E. 2000. Beefi ng it up. Food Technology
54 ( 3 ): 22.
Stika , J. F. , S. P. Suman , and Y. L. Xiong. 2008. Frozen
storage stability of vacuum - packaged precooked
restructured steaks manufactured from mature cow
beef. LWT — Food Science and Technology.
doi:10.1016/j.lwt.2007.11.002.
Trout , G. R. , and G. R. Schmidt. 1987. Non protein
additives. In Advances in Meat Research , vol. 3:
Restructured Meat and Poultry Products , edited by A.
M. Pearson and T. R. Dutson. New York : Van
Nostrand Reinhold Company.
Vote , D. J. , W. J. Platter , J. D. Tatum , G. R. Schmidt ,
K. E. Belk , G. C. Smith , and N. C. Speer. 2000.
Injection of beef strip loins with solutions containing
sodium tripolyphosphate, sodium lactate, and sodium
chloride to enhance palatability. Journal of Animal
Science 78 : 952 – 957.
Younathan , M. T. , Z. M. Marjan , and F. B. Arshad.
1980. Oxidative rancidity in stored ground turkey and
beef. Journal of Food Science 45 : 274 – 278.Mielnik , M. B. , S. Sem , B. Egelandsdal , and G. Skrede.
2008. By - products from herbs essential oil production
as ingredient in marinade for turkey thighs. LWT —
Food Science and Technology 41 : 93 – 100.
Mikkelsen , V. L. , and C. M. Esguerra. 1996. Restructured
beef cubes manufactured from alginate - bound
meat. AgResearch MIRINZ Technical Report 965.
Hamilton, New Zealand: MIRINZ Centre, AgResearch
Ltd.
Miller , M. F. , G. W. Davis , C. B. Seindeman , C. B.
Ramsey , and T. L. Rolan. 1988. Effects of papain,
fi cin and spleen enzymes on textural, visual, cooking
and sensory properties of beef bullock restructured
steaks. Journal of Food Quality 11 : 321 – 330.
Miller, A. J., E. D. Strange, and R. C. Whiting. 1989.
Improved tenderness of restructured beef steaks by a
microbial collagenase derived from Vibrio B - 30.
Journal of Food Science 54 ( 4 ): 855 – 857.
MLA. 2008. Meat and Livestock Australia 2006 - 07
Annual Report. Sydney, Australia.
Motoki , M. , and K. Seguro. 1998. Transglutaminase and
its use for food processing. Trends in Food Science &
Technology 9 : 204 – 210.
Nielsen , H. T. , L. Hoegh , and A. J. Moller. 1996. Effect
of a kappa carrageenan/locust bean gum mixture on
bind and cooking loss in high mannuorate alginate
restructured beef. Journal of Muscle Foods
7 : 413 – 424.
Otremba , M. M. , M. E. Dikeman , G. A. Milliken , S. L.
Stroda , J. A. Unruh , and E. Chambers IV. 1999.
Interrelationships among evaluations of beef longis-
simus and semitendinosus muscle tenderness by
Warner - Bratzler shearforce, a descriptive - texture
profi le sensory panel, and a descriptive attribute
sensory panel. Journal of Animal Science
77 : 865 – 873.
Pearson , A. M. , and T. R. Dutson (eds.). 1987. Advances
in Meat Research , vol. 3: Restructured Meat and
Poultry Products. New York : Van Nostrand Reinhold
Company.
Pearson , A. M. , and T. A. Gillett. 1999. Processed
Meats , 3rd ed. Gaithersburg, Md .: Aspen Publishers.
Pearson , A. M. , and J. I. Gray. 1983. Mechanisms
responsible for warmed over fl avor (WOF) in cooked
meats. A.C.S. Symposium Series 215.
Pietrasik , Z. , and P. J. Shand. 2004. Effect of blade
tenderization and tumbling time on the processing
characteristics and tenderness of injected cooked roast
beef. Meat Science 66 : 871 – 879.
Poste , L. M. , G. Butler , D. Mackie , V. E. Agar , and B.
K. Thompson. 1993. Correlations of sensory and
instrumental meat tenderness values as affected by
sampling techniques. Food Quality and Preference
4 : 207 – 214.
Purslow , P. P. , S. M. Donnelly , and A. W. J. Savage.
1987. Variations in the tensile adhesive strength of
meat - myosin junctions due to test confi gurations.
Meat Science 19 : 227 – 242.
Raharjo , S. , D. R. Dexter , R. C. Worfel , J. N. Sofos , M.
B. Solomon , G. W. Shults , and G. R. Schmidt. 1994.
Restructuring veal steaks with salt/phosphate and