Abstract
ABSTRACTPre‐rigor pressurized beef muscle was processed either by chunking and forming or flaking and forming and then mixed with either 0.00, 0.25 or 0.50% NaCl prior to the manufacture of restructured steaks. To compare the effects of pre‐rigor pressurization, a post‐rigor, nonpressurized, flaked and formed formulation (containing 0.50% NaCl) was also processed. Data from texture profile panel, Instron and cooking studies were collected. Steaks from pressurized muscle were similar in most characteristics to steaks processed from nonpressurized muscle. Chunking and forming produced a more fibrous, harder and cohesive steak with greater detectable connective tissue than flaking and forming. If pre‐rigor pressurized beef is employed in the manufacture of restructured steaks, acceptable texture properties appear obtainable without the use of NaCl.
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