Abstract
Product yield, chemical properties, rehydratability and organoleptic characteristics were studied in dehydrated blends of raw beef muscle and connective tissue minces untreated or pre-treated with either 1.0% sodium chloride (NaCl), 0.3% sodium tripolyphosphate (STPP) or a combination of 0.7% NaCl plus 0.3% STPP. Sodium Chloride and tripolyphosphate either individually or combined significantly (P<0.05) increased product yield, moisture and ash contents, improved flavour and acceptability but depressed tenderness and rehydratability of dehydrated formed beef steaks. The additives slightly reduced protein and fat contents but significant (P>0.05). The combination of NaCl and STPP was found in most cases to impart the greatest effect on parameters measured. Based on the result, it was concluded that the products would be suitable for local systems of meat usage without fear of possible disintegration.
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