ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Quality characteristics of restructured steaks formulated with veal trimmings or veal leg meat and Na-alginate/Ca-lactate or salt (NaCl)/phosphate were evaluated. Trimmings restructured with salt/phosphate had higher (P〈0.05) bind scores (measured instrumentally and by sensory) than veal trimmings restructured with Na-alginate/Ca-lactate. Salt/phosphate (0.3–0.5%) reduced (P〈0.05) purge and increased binding force and sensory score of bind in restructured veal trimmings and leg meat compared to control and Na- alginate/Ca-lactate treatments. The use of Na-alginate/Ca-lactate as a binder for veal leg meat increased (P〈0.05) binding force and sensory score of bind and decreased cook loss when used at 0.4%.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1994.tb05540.x
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