416 Chapter 23
et al. 1997 ; Vote et al. 2000 ; Hoogenkamp
2003 ; Robbins et al. 2003 ). Vote et al. (2000)
injected intact U.S. choice and select strip
loins with up to 15% solution containing
phosphate, lactate, and chlorides, and then
subjected the steaks to sensory evaluation
using a trained panel, and found that injecting
the loins with the solution improved the ten-
derness, juiciness, and cooked beef fl avor. In
a more recent study, Robbins et al. (2003)
injected strip loins and rounds up to 10%
with a solution containing sodium tripoly-
phosphates and sodium chloride, then evalu-
ated the steaks using a consumer panel, and
found that the injected steaks were more
acceptable than the controls. The addition of
3% or 8% water in restructured beef cubes
formulation improved the tenderness and
texture of the cubes signifi cantly over that of
control with no added water (Mikkelsen and
Esguerra 1996 ).Flavor/Aroma Appeal
The control of fl avor deterioration in restruc-
tured meats due to lipid oxidation can be
accomplished to varying degrees of success
by using chemical compounds such as anti-
oxidants and chelating agents, as well as by
the exclusion of oxygen. The following were
shown to inhibit or retard oxidation: EDTA
and ascorbic acid (Liu and Watts 1970 );
156 ppm nitrite, 0.5% tripolyphosphate, and
2% EDTA (Igene and Pearson 1979 ); extract
of eggplant tissue and yellow onion peels
(Younathan et al. 1980 ); catechol, EDTA,
DTPA, sodium polyphosphate, and sodium
tripolyphosphate (Shahidi et al. 1986 ); rice
bran oil (Kim et al. 2000 ); the aqueous extract
of rosemary, sage, and thyme (Mielnik et al.
2008 ); grape seed extract and pine bark
extract (Ahn et al. 2002 ); and Chinese fi ve -
spice ingredients composed of cinnamon,
cloves, fennel, pepper, and star anize
(Dwivedi et al. 2006 ). Reverte et al. (2003)
and more recently Stika et al. (2008) addedso that the fi bers are perpendicular to the cut
steak surface. This is very important, as the
aim of the restructuring is to produce restruc-
tured steaks that imitate steaks from the more
expensive cuts, such as the cuberoll, strip-
loin, or tenderloin, especially when the con-
sumer will have the opportunity to view the
cooked steak before consumption. A number
of the muscles in the fore - and hind - quarters
of carcasses, with fi bers running parallel to
the length of the muscle or with mixed fi bers,
could be used to produce acceptable looking
steaks (Farouk et al. 2002 ). The use of larger
pieces of meat or intact muscles will improve
the appearance of restructured meats relative
to the use of smaller - sized meat pieces. To
minimize distortion of cooked whole - tissue
restructured products, muscles skinned of
surface connective tissue should be used or
high connective tissue cuts should be tender-
ized using a mechanical tenderizer before
restructuring.
Oral Appeal
The texture and tenderness of restructured
whole - tissue meats can be improved by
reducing the amount of connective tissue in
the meat to be restructured. Berry et al.
(1988) restructured beefsteaks to have extra -
high, high, or low levels of connective tissue
and subjected the steaks to consumer sensory
analysis, and found that the texture and
toughness of extra - high connective tissue
steaks was undesirable. Texture and tender-
ness can be improved by aligning the muscle
fi bers or fi ber bundles to be perpendicular or
a mixture of 50:50 perpendicular and parallel
fi bers relative to the face of the steak (Farouk
et al. 2005c ). The use of enhanced meat in
hot - set restructuring will improve tenderness
and juiciness of the fi nal product. The injec-
tion of beef with up to 20% marinade (mostly
a solution of salt and phosphates) to enhance
tenderness and palatability is becoming a
common practice in many countries (Maca