Utilization of Spent Fowl Muscle in the Manufacture of Restructured Steaks

Abstract

Spent fowl were slaughtered and divided into three groups. Birds in Group 1 were deboned prerigor; Groups 2 and 3 were deboned postrigor. Each meat group was then flaked and formulated to contain 1) no added binder (control), 2) 2% wheat gluten, 3) 5% wheat gluten, 4) 2% soy concentrate, or 5) 5% soy concentrate for a total of 15 formulations. The 5 formulations within Group 1 and within Group 2 were each mixed 5 min while Group 3 formulations were mixed 15 min. After mixing, each formulation was pressed into logs, frozen, and cut into steaks The steaks were evaluated for physical appearance, moisture and fat content, cooking loss, textural properties, and sensory attributes. Prerigor meat had the highest total cooking losses. A significant decrease in percent moisture and in total cooking losses was found with the addition of either wheat gluten or soy concentrate at the 5% level. An increase in deformation or elasticity was found with added binders while mixing time and rigor state had no effect on textural properties The addition of wheat gluten or soy concentrate at the 5% level adversely affected flavor desirability juiciness, and overall desirability. Mixing time, rigor state, or the addition of binder at the 2% level had no significant effect on sensory attributes.