Abstract
ABSTRACTDifferent levels of connective tissues were examined in algin/calcium gel restructured beef tenderloin, riblifter and foreshank products. Foreshank meat, which contained a high level of collagen (4.83%), formulated with algin/calcium gel ingredients, exhibited relatively strong bind in the raw and cooked state. Addition of 5–10% undenatured or 5% denatured connective tissue to algin/calcium restructured riblifter meat resulted in products of acceptable bind and sensory quality. However, beef riblifter formulations containing 10% added denatured connective tissue had greater (P<0.05) discoloration and lower (p<0.05) bind than the other added connective tissue plus algin/calcium treatments. Algin/calcium binder improves quality of restructured meat formulated with increased concentrations of connective tissue.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
