Raw Meat Batters Research Articles

Walnut, microbial transglutaminase and chilling storage time effects on salt-free beef batter characteristics

Response surface methodology (RSM) was used to assess the effect of walnut content (W), microbial transglutaminase/sodium caseinate (MTG/C) content and storage time (ST) at 3 °C on water- and fat-binding properties, texture profile analysis and dynamic rheological characteristics of salt-free beef batters. Walnut addition favoured the binding properties and elastic modulus (G′) of raw meat batters (20 °C); however, increasing amounts of walnut caused G′ to decrease at 70 °C. MTG/C had no effect on binding properties, but it did cause increases in the hardness of cooked meat batters and in the rheological properties of both raw and cooked samples. The products formulated with MTG/C and stored for up to 11 days at 3 °C presented good gel-forming ability; however, binding properties were poor, so that other ingredients like walnut were needed to improve the binding properties of the products.

Functional meat starter cultures for improved sausage fermentation

Starter cultures that initiate rapid acidification of the raw meat batter and that lead to a desirable sensory quality of the end-product are used for the production of fermented sausages. Recently, the use of new, functional starter cultures with an industrially or nutritionally important functionality is being explored. Functional starter cultures offer an additional functionality compared to classical starter cultures and represent a way of improving and optimising the sausage fermentation process and achieving tastier, safer, and healthier products. Examples include microorganisms that generate aroma compounds, health-promoting molecules, bacteriocins or other antimicrobials, contribute to cured meat colour, possess probiotic qualities, or lack negative properties such as the production of biogenic amines and toxic compounds. The vast quantity of artisan fermented sausages from different origins represents a treasure chest of biodiversity that can be exploited to create such functional starter cultures.

Influences of Gums, Soy Protein Isolate, and Heating Temperatures on Reduced‐Fat Meat Batters in a Model System

ABSTRACT:Effects of incorporation of iota‐carrageenan, sodium alginate (AL), and soy protein isolate (SPI) in comparison with control (CONT) on the textural and physicochemical properties of reduced‐fat (15%) meat emulsions heated to various internal temperatures were investigated. Lower percent fat and water losses for treatments containing gums or soy protein isolate than those of CONT indicated that addition of gums and soy protein isolate could improve emulsion stability. AL had the greatest water‐holding capacity at the higher endpoint temperatures (76.7 °C and 82.2 °C), which was possibly due to the formation of a heat‐stable alginate gel. The SPI had the highest concentration of salt‐soluble protein in either raw or cooked meat batter.

Use of cold-set whey protein gelation to improve poultry meat batters

The effect of using preheated whey protein isolate (WPI) to replace part of the poultry meat proteins in batters formulated with different salt levels was studied. Substitution with 2% preheated whey proteins followed by cold set gelation (16 h at 1 C) significantly (P < 0.05) improved binding and water holding capacity of the raw batters. In the cooked state, WPI substitution reduced cook loss and improved textural parameters, especially at < or = 1.5% salt. Unheated whey proteins (i.e., lacking the ability to gel at low temperature) did not exhibit a negative effect on the texture of the cooked batters, but reduced water holding capacity of the raw batters. Overall, cold setting of WPI improved the binding of raw and cooked meat batters, particularly at low salt level.

Meat batters: effect of chemical modification on protein recovery and functionality

The effects of chemical modifications by hydrogen peroxide, β-mercaptoethanol, EDTA, urea and polyethylene sorbitan monooleate on raw and cooked meat batters (i.e. with 25% fat) were studied. Eight major proteins were recovered from the meat batters. Correlation of extracted protein concentration with batter stability showed that soluble myosin (in the aqueous phase) correlated best with fat stabilization in the raw batters and water binding during cooking. The results suggest that Z-nin, the major protein present in the aqueous phase, was mainly involved in binding the interfacial protein film around the fat globules to the protein matrix. The reduction of disulphide bonds increased total protein extracted from the meat batters. The results also suggest that disulphide bond formation influenced the amount of myosin and actomyosin present in the aqueous phase.

IMPORTANCE OF FAT EMULSIFICATION AND PROTEIN MATRIX CHARACTERISTICS IN MEAT BATTER STABILITY

ABSTRACTFinely comminuted meat products are a mixture of proteins, fat particles, water, salt and often carbohydrates. During preparation of the raw meat batter, fat is chopped into tiny particles which are thoroughly mixed within the comminuted lean meat. During cooking, the challenge is to minimize/prevent fat and moisture separation from the product. During the past 3–4 decades two major, but differently oriented, research thrusts have been presented to explain the mechanism(s) by which meat batters are stabilized. They include the emulsion theory and the physical entrapment theory. The first emphasizes the importance of fat emulsification (i.e., forming an interfacial protein film around the fat globules) whereas the physical entrapment theory stresses the importance of the protein matrix in binding the fat. The exact mechanism by which finely comminuted meat batters are stabilized is still uncertain. In this review arguments presented to support both research thrusts are discussed.

Raw Meat Batter Stabilization: Morphological Study of the Role of Interfacial Protein Film

Cold stage scanning electron microscopy (cryo SEM) and transmission electron microscopy (TEM) were used to investigate the structure and role of the interfacial protein film (IPF) in raw meat batters. Five chicken breast meat batters were made with iso-ionic strength (IS=0.43) NaCl (equal to NaCl 2.5%), KCl, LiCl, MgCl2, or CaCl2. Most of the fat globules in all treatments were surrounded by an IPF except for the MgCl2 treatment where unstable, partially uncoated fat was present. The structure of the IPF varied between treatments but often consisted of at least two distinct layers, one which coated globules and another which was bound to the protein matrix. Some large fat globules were further stabilized by internal protein structures which were continuous with the IPF. Small pores were present in the IPF of some globules in the stable treatments and were evenly distributed around their circumference. The unstable MgCl2 batter had both pores and ruptures in the IPF of many fat globules through which fat was lost. It is evident that protein-lipid interactions are important in localizing and stabilizing fat in raw meat batters. The proteins which form the IPE appear to determine its structure.

Cold Stage Scanning Electron Microscopy Study of Meat Batters

ABSTRACTCryo scanning electron microscopy (Cryo SEM) was used to study the microstructure of raw and cooked meat batters and compared with conventional SEM and transmission electron microscopy (TEM). Cryo SEM revealed that raw batters consisted of an organized, highly interconnected protein matrix in which fat globules were dispersed. Cryo SEM resulted in much better preservation of protein gel structure compared to conventional SEM which caused shrinkage of the specimen, resulting in a closed gel matrix structure. TEM confirmed the differences between the matrices of raw and cooked batters shown by cryo SEM. Methods for preparation of specimen for cryo SEM were developed.

Influence of the Freezing Rate on the Rheological and Gelation Properties of Dark Poultry Meat

The gelation and rheological properties of poultry meat frozen at three rates (instant by liquid nitrogen, fast, and slow) and a nonfrozen control were studied. The relationships between the shear rate and shear stress for the different raw-meat batters were found to be nonlinear and followed the Bingham pseudoplastic behavior. The water-holding capacity (after salt addition) was significantly higher for the frozen treatments compared with the nonfrozen control. A continuous evaluation of the modulus of rigidity (G) during cooking (.5 C per min) revealed different gelation patterns only above 64 C. The fresh meat resulted in the lowest G-value at 72 C, followed by the instant, fast, and slow frozen treatments. These differences could be related to the degree of damage to the muscle that resulted from the slower freezing.