Restructured Beef Steaks Manufactured Using Carbon Dioxide, Oxygen and Carbon Monoxide Gas

Abstract

Restructured beef steaks were manufactured from boneless, tenderized USDA Utility inside cow rounds (semimembranosus) and USDA Choice beef plates which were treated with oxygen, carbon dioxide or a combination of carbon monoxide and nitrogen gas during the mixing stage of the manufacturing process. Treatments were preformulated to 15% fat and mixed for 15 min during which time the various gas atmospheres were incorporated into the mixer. All treatments received 2% water and 0.75% sodium chloride during the mixing cycle. Proximate analysis, objective and subjective color, mechanical shear and binding strength were examined. Gaseous treatments had no effect (P>0.05) on moisture, fat or protein percentages. Carbon monoxide (10.01% carbon monoxide mixed with nitrogen) treatment increased Hunter “a” and “b” and reflectance (685 nm) values. Oxygen treatment had no effect (P>0.05) on Hunter “L”, “a” or “b” values or reflectance (685 nm) values. Carbon dioxide decreased (P<0.05) both Hunter “b” and reflectance (685 nm) values. Subjective scores indicated more discoloration (P<0.05) for the carbon dioxide treatment than the carbon monoxide or oxygen treatments, but none of the treatment groups was different from the control. Shear (Kramer) and binding (Instron) values were unaffected (P>0.05) by the treatments.