Abstract
ABSTRACTSurimi‐like mutton products were produced using hand boned meat (HBM) and mechanically separated meat (MSM). Washing increased moisture and decreased fat and protein in surimi‐like products. Collagen solubility and water holding capacity were higher for surimi‐like products from MSM when compared to those from HBM. Washing reduced bone content of MSM. Percentage of 14:0, 16:0, 18:0 and 18:1 fatty acids tended to decrease and percentage of polyunsat‐urated fatty acids tended to increase with washing. Acceptable restructured beef steaks with reduced salt content were produced when washed HBM or washed MSM were included.
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