Formulation Of Meat Products Research Articles

FUNCTIONALITY OF GLYCOSILATED HEART SURIMI AND HEAT‐PRECIPITATED WHEY PROTEINS IN MEAT BATTERS

ABSTRACT The functionality of pork and beef heart surimi, glycosilated heart surimi and heat‐precipitated panela and Oaxaca whey proteins were evaluated under in a meat batter in order to determine their utility in sausage formulation. Glycosilation improved yield and decreased water liberation, followed by the panela whey proteins. Texture results indicated that the glycosilated heart proteins improved overall texture, reflecting the effect of proteins on gel matrix. The lower functional properties for Oaxaca whey were probably due to the highly acidic conditions of this type of whey. Improvement in meat product formulation could be achieved employing underutilized animal proteins, reducing costs and enhancing texture.

Water-binding of Red Meats in Sausage Formulation

Four different water-binding parameters of several red meat cuts, used in emulsion-type meat products, were examined. Data for absorbed moisture and 1 percent brine and retained moisture and 1 percent brine after cooking were correlated with the amount of free moisture (exudate) found in vacuum packaged wieners produced from the meat cuts. Equations to predict exudate are presented for each water-binding parameter. Simple methods for measuring these parameters are also presented and discussed relative to their potential use in computer formulation of emulsion-type meat products.