Restructured Meat Products Research Articles

Evaluation of the effect of yellow konjac flour-κ-carrageenan mixed gels and red koji rice extracts on the properties of restructured meat using response surface methodology.

In the present study, the effect of two independent variables, yellow konjac flour-κ-carrageenan (KFC) mixed gels and red koji rice (RKR) extracts for the development of restructured meat product, was investigated using central composite design of response surface methodology (RSM). The assessed physical characteristics were hardness, water holding capacity (WHC), and color (°hue) of the restructured meat products. The second order regression models with high R2 value were significantly fitted to predict the changes in hardness, WHC and color. The results showed that the predicted optimum formula of restructured meat were the addition of KFC mixed gels at 10.21% and RKR extracts at 6.11%. The experiments results validate these optimum formula and found to be not statistically different at 5% level. Thus, the RSM was successfully employed and can be used to optimize the formulation of restructured meat.

Effect of Green Coffee Bean Extract on the Lipid Oxidative Stability and Storage Quality of Restructured Mutton Blocks Containing Colocasia esculenta, a Novel Binding Agent

The study was undertaken to explore the possibility of utilization of Colocasia esculenta as a novel binding agent for restructured meat products. Restructured mutton blocks were used as a model and prepared by incorporating different levels of C. esculenta, viz. 1, 3 and 5%, and optimized at 3% level on the basis of various quality parameters. The binding agent proposed here suggests a high improvement in binding in addition to various functional properties. Restructured mutton blocks containing optimum level of C. esculenta (3%) were further treated with green coffee bean extract (GCB) as a novel natural preservative and assessed for various lipid oxidative stability and storage quality parameters under refrigerated conditions (4 ± 1 °C). Products containing GCB extract (1%) showed significantly (P < 0.05) higher acceptability with significantly (P < 0.05) lower TBARS (Thiobarbituric acid reacting substances) (mg malondialdehyde/kg) and FFA free fatty acid (% oleic acid) values. The restructured mutton blocks containing GCB extract (1%) also showed significantly (P < 0.05) lower values for various microbiological characteristics like total plate count (log cfu/g) and psychrophilic count (log cfu/g). The results showed herein indicate a promising industrial application of C. esculenta (3%) as a binding agent for restructured meat products and green coffee bean extract (1%) as a novel natural preservative for improved lipid oxidative stability and storage quality.

Ipomoea batatas as a novel binding agent for hot-set restructured binding systems and green coffee bean for improved lipid oxidative stability and storage quality

PurposeThis paper aims to to explore the possibility of utilization of Ipomoea batatas as a novel binding agent for hot-set restructured meat products. Further, green coffee bean (GCB) extract was used as a natural ingredient to improve the lipid oxidative stability and storage quality of the developed restructured mutton blocks.Design/methodology/approachRestructured mutton blocks were used as a model and were prepared by incorporating different levels of I. batatas, namely, 1, 3 and 5 per cent and analyzed for various quality parameters. Restructured mutton blocks containing optimum level of I. batatas were further treated with GCB (1 per cent) extract as a natural ingredient and assessed for various lipid oxidative stability and storage quality parameters under refrigerated conditions (4 ± 1°C).FindingsRestructured mutton blocks containing 3 per cent level of I. batatas were optimized as best on the basis of various quality parameters. Although a significant declining trend was observed in the sensory characteristics with storage; however, the products containing GCB extract showed significantly (p < 0.05) higher acceptability. The mean scores for overall acceptability for products with GCB extract on day 0 was 7.4 ± 0.1 and for control was 7.3 ± <0.1. Significantly (p < 0.05) lower thiobarbituric acid reacting substances (TBARS, mg malonaldehyde/kg) and free fatty acid (FFA, % oleic acid) values were observed for the products containing GCB extract. The mean TBARS and FFA values for products with GCB extract on day 0 were 0.2 ± <0.1 and 0.08 ± <0.1 and for control were 0.3 ± <0.1 and 0.09 ± <0.1, respectively. The restructured mutton blocks containing GCB extract also showed significantly (p < 0.05) lower values for various microbiological characteristics like total plate count (log cfu/g) and psychrophilic count (log cfu/g).Originality/valueThe results showed herein indicate a promising industrial application of I. batatas (3 per cent) as a binding agent for restructured meat products and GCB extract (1 per cent) as a novel natural ingredient for improved lipid oxidative stability and storage quality.

FUNCTIONAL RESTRUCTURED MEAT: APPLICATIONS OF INGREDIENTS DERIVED FROM PLANTS

Background: Meat is an important source of nutrients. However, in recent years their consumption is associated with chronic-degenerative diseases giving it the perception of “unhealthy food” Given that meat is an affordable source of quality protein; its improvement entails a huge challenge for the industry and science. Methods: The search and structured review of the literature in the last ten years in the scientific databases of articles related to the elaboration of restructured meat products with functional ingredients derived from plants. Objective: This work presents a general overview, as well as the most representative studies on the elaboration of restructured meat with ingredients from plants considered functional. Conclusions: The present review is intended to emphasize the use of plant natural ingredients in the elaboration of functional restructured meat products as an alternative for consumers allowing the inclusion of functional compounds beneficial to human health in their daily diet.

PENGARUH PENAMBAHAN KARAGINAN DENGAN LEVEL YANG BERBEDA TERHADAP KOMPOSISI KIMIA, KUALITAS FISIK, SENSORIS DAN MIKROSTRUKTUR SOSIS AYAM

&lt;p class="Default"&gt;&lt;em&gt;Various microfloras residing in the human colon are significantly affected by dietary fiber. Shortage of dietary fiber in the human daily consumption contributes to gastrointestinal metabolic and cardiovascular disease. One source of dietary fiber is a type of various seaweeds. This research was conducted to determine the effect of carrageenan addition on restructured meat products quality (chemical, physical, sensory and microstructure). There were four treatments in this experiment, (1) chicken sausages without carrageenan addition, (2) chicken sausage with 3% carrageenan addition , (3) chicken sausage with 6% carrageenan addition, and (4) chicken sausage with 9% carrageenan addition. The parameters observed were chemical composition (collagen, fat, water, protein), physical quality (pH, tenderness, water holding capacity (WHC), cooking loss), sensory properties (colour, textures, taste, flavor, acceptability) and microstructure. Chemical composition and physical qualities data were analyzed using Anova. The differences between means were analyzed using Least Significant Different (LSD). Sensory properties data were tested using Method of Successive Interval (MSI). The results showed that the addition of carrageenan at different levels significantly (P&amp;lt;0,05) affected water content and pH value. The addition of carrageenan at different levels also affected taste of chicken sausages. The addition of carrageenan at different levels had no effect on color, aroma, texture, tenderness, and acceptability. Microstructure analysis showed that addition of carragenan lead to the appearence of gel network. &lt;/em&gt;&lt;/p&gt;&lt;p class="Default"&gt;&lt;em&gt;(Key words: Carrageenan, Chicken sausages, Chemical composition, Physical quality, Sensory quality, Miacrostructure)&lt;/em&gt;&lt;/p&gt;

A Bovine Fibrinogen-Enriched Fraction as a Source of Peptides with in Vitro Renin and Angiotensin-I-Converting Enzyme Inhibitory Activities

Bovine fibrinogen is currently used in the food industry as a binding agent in restructured meat products. However, this protein is underused as a source of bioactive peptides. In this study, a number of novel angiotensin-I-converting enzyme (ACE-I) and renin inhibitory peptides were identified and enriched from a bovine fibrinogen fraction. Fibrinogen was isolated and enriched from bovine blood and hydrolyzed with the food-grade enzyme papain, which was selected for use using in silico analysis. The generated hydrolysate was subjected to ultrafiltration and its peptide profile characterized by liquid chromatography-tandem mass spectrometry. A number of peptides were identified and chemically synthesized to confirm their bioactivity in vitro. Identified peptides included the multifunctional tripeptide SLR, corresponding to f(35-37) of the β-chain of bovine fibrinogen with ACE-I and renin IC50 values of 0.17 and 7.2 mM, respectively. Moreover, the resistance of identified peptides to gastrointestinal degradation and their bitterness were predicted using in silico methods.

Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability.

Goshtaba is a restructured meat product of Kashmiri wazwan prepared from meat emulsion with added fat (20%), salt, spices and condiments and cooked in the curd. The present study was undertaken for the development of low fat goshtaba with the addition of xanthan gum as a fat replacer and was evaluated for proximate composition, pH, colour, lipid and protein oxidation, texture, microstructure and sensory properties. Low fat goshtaba formulations containing xanthan gum were higher in protein and moisture contents but, lower in fat content and pH value than the high fat control (p<0.05). Colour evaluation revealed that high fat goshtaba had significantly higher L* value, but lower a* value than its low fat counterparts (p<0.05). The significant decrease of TBARS values, protein carbonyls and loss of protein sulphydryl groups in low fat goshtaba formulations reflects the potential antioxidant activity of xanthan gum (p<0.05). Hardness was significantly higher in high fat control but, cohesiveness, gumminess, and chewiness did not show any significant difference. Springiness increased with the increasing concentration of xanthan gum (0.5-1.5%) and was higher in low fat product containing 1.5% xanthan gum. SEM results indicate that xanthan gum lead to formation of an additional gel network which holds more water. Sensory evaluation revealed that goshtaba product with 0.5% xanthan gum had quality characteristics that were similar to the control product containing 20% fat.

Restructured meat products - production, processing and marketing: a review

Importance of meat and meat products in human health is well known. Many times meat and meat products are blamed that their consumption is associated with cardiovascular diseases and colorectal cancer. Researchers and food processors around the globe are making efforts to improve the quality of meat and meat products by altering its composition. Due to changing scenario and awareness, consumers prefer meat product with less fat, low sodium and rich fibre with minimum synthetic chemicals. The restructured meat product offers multiple benefits of economy, low fat and calorific value. Advances during production, processing, preservation and marketing of restructured meat products are discussed.

Efficacy of flaxseed flour as bind enhancing agent on the quality of extended restructured mutton chops.

Consumers have become very conscious about their nutrition and well being due to changes in their socio-economic lifestyle and rapid urbanization. Therefore, development of technology for production of low cost and functional meat products is urgently required. One such approach is innovative restructuring technology in which binding of meat pieces still remains the main challenge and extension of product is generally associated with poor binding and texture. Thus, the present study was envisaged as an attempt to solve this problem by the incorporation of flaxseed flour (FF) as bind enhancing agent. The FF was used at three different levels viz., 0.5%, 1%, and 1.5% to replace lean meat in pre-standardized restructured mutton chops formulation. The products were subjected to analysis for physico-chemical, sensory and textural properties. Cooking yield, moisture percentage and fat percentage increased with increase in the level of incorporation of FF, however, protein percent and pH decreased with increase in the level of incorporation. Shear force value of product incorporated with 1.5% FF was significantly higher (p<0.01) than control and product containing 0.5% FF level. Among the sensory attributes, product with 1% flaxseed flour showed significantly higher values (p<0.05) for general appearance, binding, texture and overall acceptability. Hardness showed significant increasing (p<0.01) values with increasing levels of incorporation of flaxseed flour, however all other parameters of texture profile analysis showed a decreasing trend. On the basis of sensory scores and physico-chemical properties, the optimum incorporation level of FF was adjudged as 1%. Products incorporated with optimum level of flaxseed flour (1%) were also assessed for water activity and microbiological quality during the storage period of 15 days. It was found that the extended restructured product could be safely stored under refrigeration (4°C±1°C) in low density polyethylene (LDPE) pouches for 15 days without marked deterioration in sensory and microbiological quality. Thus, it was concluded that flaxseed flour can be used as a good bind enhancing agent in extended restructured meat products at an economic cost.

Effect of gum acacia on the product characteristics of extended restructured mutton chops

The main problem with restructured meat products is related to binding of meat pieces and extension of the product is generally associated with poor binding and texture of the product. Thus, the present study was envisaged to solve his problem by the incorporation of gum acacia (GA) as bind enhancing agent used at three different levels viz., 0.5%, 1% and 1.5% in extended restructured mutton chops, by replacing lean meat in pre-standardized restructured mutton chops formulation. The products were subjected to analysis for physico-chemical, sensory and textural properties. There was no significant difference (P> 0.05) in any of the physico-chemical properties of product incorporated with different levels of GA except shear force value. Shear force value of product containing 0.5% GA level was significantly higher (P< 0.05) than control. Mean scores for binding and texture of ERMC incorporated with 0.5% GA recorded significantly higher value (P< 0.05) than control and other treatment products. On the basis of sensory scores and physico-chemical properties, the optimum incorporation level of GA was adjudged as 0.5%. Hardness value of product incorporated with 0.5% GA recorded significantly higher (P< 0.05) than the control. Redness value of the product increased significantly (P< 0.05) with increasing levels of GA.

Standardization of Processing Technologies for the Preparation of Restructured Buffalo Meat Steaks

Appropriate binding of meat pieces and high water retention are two most important factors in marketing high quality restructured meat products. Here, the processing technologies viz massaging time and cooking time play pivotal role and can improve the appearance, palatability and texture of the finished products. and under this study, the quality of Restructured Buffalo Meat Steaks (RBMS) prepared with three different massaging times viz., 10(7+3), 12(9+3) and 15(12+3) minutes and cooking time viz., 40, 45 and 50 minutes was evaluated. It was found that cooking yield of the steaks prepared with 15 minutes massaging time was significantly higher (P 0.05) between different massaging time. However, there was a significant reduction (P<0.05) in the product yield with each increase in cooking time. Based on cooking yield and sensory attributes, 15 minutes massaging time and cooking time of 40 minutes was considered optimum for product preparation.

Quality characteristics and storage stability of restructured chicken meat blocks extended with different combinations of vegetative extenders

Restructured meat products are popular among consumers, because of its resemblance with intact cuts with low cost. Different vegetative extenders in meat products has been incorporated to increase its product attributes such as yield, juiciness, slicability and added functionality with cost reduction. Present study was conducted to develop restructured chicken meat blocks (RCMB) extended with different combination of vegetative extenders. The extenders viz. lentil flour, sorghum flour, potato and water chestnut flour were mixed in different combination to yield three types of blends viz: A, B and C, to be used as replacer of the lean meat at 15 % level in prestandardized restructured meat block formulation. Both control and extended RCMB were evaluated for physico-chemical properties such as cooking yield, pH, moisture, protein, fat, moisture protein ratio, ash, shear force value and sensory attributes. Cooking yield and ash percentages was significantly higher (P < 0.05) and protein percentage was significantly lower (P < 0.05) than control for all the treatment products. Shear force value of product with extender blend C was significantly higher (P < 0.05) than control. General appearance and flavour score for all three treatment products were significantly lower (P < 0.05) than control but overall acceptability score for blend C was quite comparable to control. On the basis of physico-chemical properties and sensory attributes, the most acceptable combination of extenders was found to be blend C. The product with extender blend C was further assessed for texture profile analysis and shelf life for 15 days at refrigeration temperature (4 ± 1 °C). Texture profile analysis revealed that treated RCMB had significantly lower (P < 0.05) adhesiveness value than control but hardness, springiness, cohesiveness, gumminess and chewiness values were comparable to control. TBARS values for test product as well as control almost increased significantly (P < 0.05) throughout the storage period. Counts for mesophilic, psychrotrophic did not exceed log10 3.12 and 2.93 cfu/g, log10 2.43 and 2.65 cfu/g, for control and test RCMB, respectively. In spite of decrease in sensory scores with time of storage for both control and test RCMB, the scores was rated above good throughout storage period and it was concluded that RCMB were acceptable for at least 15 days in cold storage (4 ± 1 °C) under aerobic conditions in polyethylene bags.

Protein Oxidation at Different Salt Concentrations Affects the Cross‐Linking and Gelation of Pork Myofibrillar Protein Catalyzed by Microbial Transglutaminase

In a fabricated then restructured meat product, protein gelation plays an essential role in producing desirable binding and fat-immobilization properties. In the present study, myofibrillar protein (MFP) suspended in 0.15, 0.45, and 0.6 M NaCl was subjected to hydroxyl radical stress for 2 or 24 h and then treated with microbial transglutaminase (MTGase) in 0.6 M NaCl (E : S = 1 : 20) at 4 and 15 °C for 2 h. Protein cross-linking and dynamic rheological tests were performed to assess the efficacy of MTGase for mediating the gelation of oxidized MFP. MTGase treatments affected more remarkable polymerization of myosin in oxidized MFP than in nonoxidized, especially for samples oxidized at 0.6 M NaCl. Notably, the extent of MTGase-induced myosin cross-linking at 15 °C in oxidized MFP improved up to 46.8%, compared to 31.6% in nonoxidized MFP. MTGase treatment at 4 °C for MFP oxidized in 0.6 M NaCl, but not MFP oxidized in 0.15 M NaCl, produced stronger gels than nonoxidized MFP (P < 0.05). The final (75 °C) storage modulus (G') of oxidized MFP gels was significantly greater than that of nonoxidized, although the G' of the transient peak (∼44.5 °C) showed the opposite trend. Overall, oxidation at high salt concentrations significantly improved MTGase-mediated myosin cross-linking and MFP gelation. This might be because under this condition, MTGase had an increased accessibility to glutamine and lysine residues to effectively initiate protein-protein interactions and gel network formation.

The Effect of Selected Starches on Hydration, Textural and Sensory Characteristics of Restructured Beef Products

AbstractWet‐extracted (WEPS) and air‐classified pea starches were included at 3 g/100 g in a restructured beef with 0, 20 or 40 g/100 g water addition. Hydration and textural properties, and consumer acceptance were evaluated, and performance of pea starch‐added products was compared with a product made with modified cornstarch (MCS) and a starch‐free control.The meat protein/starch matrix in the restructured products was sufficient to entrap water during cooking, although the systems were less stable with 40 g/100 g water addition leading to greater moisture losses. Increased moisture content resulted in products with decreased hardness and chewiness. Compared with control, all starches improved hydration properties of the products containing additional water; however, MCS performance was superior to pea starch, especially for purge control.Firmness acceptability of MCS and WEPS samples was lower than that of the starch‐free control; however, starch type did not affect color, flavor or overall acceptability.Practical ApplicationsResults of this study indicate a potential for using pea starches to improve the processing characteristics of restructured meat products. Of the three starches tested, modified cornstarch was found to be superior for controlling purge and improving hydration properties of water‐added products; however, the pea starches still performed better than the control for moisture retention in corned beef.Pea starches could be a viable and a lower‐cost formulation alternative to traditional cornstarches and therefore create new opportunities for extending their utilization in food systems.

N. S. Mahendrakar, N. M. Sachindra (eds): Technology of Muscle Foods

The meat industry continues to play an important role in the growth and maintain in food chains of human diets and nutrients to our society. To fully understand the implication of improvements and problems in animal products impacts to the meat quality and safety during the processing, this book aimed to bring comprehensive recent advances for better understanding of meat quality and safety as well as nutrient factors and recovery of values from by- products. The chapters 1 and 2 summarized the live stock hygiene control and Hazard Analysis and Critical Control Points (HAACP) system in the meat production and practices. The sources of microbial contamination in meats from livestock and processing plant are highlighted and improvement of meat safety by HAACP program is described well. In Chapter 2, various chemical and physical methods of decontamination of meat are summarized. The effect of probiotics and prebiotics in cooked meat products is highlighted, and its mechanism and beneficial effects were described in chapter 3. Tenderness, juiciness, taste and flavour of meats are the most important factors for meat consumers. The chapter 4 did deal with important factors affecting meat tenderization and chemical and physical methods of meat tenderization, which improve meat quality. Nano-technology in food processing is getting important and promising technology to improve texture, flavour and add more values. This technology is also useful for applying to food safety, bio safety, packaging and so on. The current trend of nano-technology in meat processing is highlighted in Chapter 5 and this covers many aspects of food nano-technology, bio sensing of meat, meat packaging, and pathogen identification in muscle foods. Irradiation in foods is always arguments on its efficacy and safety issues. Radiation processing technology of meats and quality changes by this processing are summarized in Chapter 6 including safety and nutrient changes of irradiation in meat products. The comminuted meat products are unique type of processed meat products made by mechanical process of reducing raw materials to small particles. Types of comminuted meat products, processing steps, meat and non-mat ingredients and quality of comminutd products are very well dealt with in chapter 7. Chapter 8 describes the current meat products and processing technologies of various commercial meat products, such as sausages, enrobed meat products, intermediate moisture meat foods, restructured meat products, meat analogues and designer meat products. Technological and microbiological aspects of fermented sausages, new information obtained by using modern approaches to study the microbial ecology based on molecular biology methods are focused in chapter 9. Thermal processing of meat inactivates pathogens and spoilage organisms to produce shelf stable products. Principles of thermal processing including canning, retort pouch processing, microwave cooking, extrusion cooking and ohmic heating are briefly discussed in chapter 10. These chapters help reader to understand various meat products and technologies behind these products including nutrient issues and functionality changes. Lastly, the waste management of meat by-products and recovery of biomaterials from animal wasters are discussed in Chapter 11. Over 50% of live animal weight is considered as by- products and recovery of valuable components is critical in future meat industry and minimizing the environments pollution by their disposal. This chapter addresses this challenge and future perspective for readers. This book is well organized and contains much comprehensive information in current practices of meat industry and muscle foods. It is recommended for use as a textbook for animal, food and nutrition graduate program. It is also useful for livestock and meat industry people as well as nutraceutical personnel as a handbook.

Utilization of restructuring technology in the production of meat products: a review

Meat restructuring technology enables the production of value-added meat products from low quality cuts and trimmings. In addition, this technology can improve products' characteristics such as texture, fat content, bind strength, and shape; meanwhile, it can also satisfy the increasing demand for convenience. The factors affecting the quality of restructured meat products including appearance, comminution and formation, particle size, mixing time, meat type, and fat content are analyzed; roles of non-meat ingredients such as salt, phosphate, soy protein, transglutaminase (TG) are discussed, protein binding and cooking are also mentioned. Salt and phosphates are traditional additives, which facilitate extraction of myofibrillar proteins and enhanced binding of meat particles. Salt is also associated with meat discoloration and rancidity development. Recently, there is a tendency towards reducing salt intake for health reasons. Binders such as κ-carrageenan, alginate, TG are widely and successfully used in restructured meat production. Some new techniques such as meat fiber alignment and high pressure treatment are also discussed in this review.

Consumption of Restructured Meat Products with Added Walnuts Has a Cholesterol-Lowering Effect in Subjects at High Cardiovascular Risk: A Randomised, Crossover, Placebo-Controlled Study

Background: Diet and lifestyle are modifiable factors involved in the development and prevention of non-communicable diseases, including cardiovascular disease. Nut consumption, particularly walnut intake, has been inversely related to incident coronary heart disease (CHD) in observational studies and to improved lipid profiles in short-term feeding trials.Objective: To assess the potential functional effect associated with the regular consumption of walnut-enriched restructured meat products in subjects at risk for cardiovascular disease (CVD).Design: A crossover single-dose bioavailability study (n = 3) using γ-tocopherol as exposure marker and a crossover unblinded dietary intervention study (5 weeks) in subjects at risk (n = 25). Dietary intervention consisted of regular consumption of the meat product, with or without walnuts, five times per week for five weeks with a 1-month washout in between. Overnight fasting blood samples were collected on days 0, 12, 21, 28 and 35, coinciding with blood pressure and body weight recordings. Participants were asked to complete a diet record throughout the study. The functional effects were assessed using clinically relevant and related biomarkers of CHD: serum total, HDL and LDL cholesterol, triacylglycerols, homocysteine, vitamins B6 and B12, folic acid, α-tocopherol and platelet function test (obturation time).Results: The regular consumption of walnut-enriched meat products compared with that of the restructured meat products without added walnuts provokes a decrease in total cholesterol of 6.8 mg/dl (CI95%: −12.8, −0.85). Compared to baseline (mixed diet), meat products with walnuts decreased total cholesterol (−10.7 mg/dl, CI95%: −17.1, −4.2), LDL cholesterol (−7.6 mg/dl, CI95%: −2.2, −13.0) and body weight (−0.5 kg, CI95%: −0.1, −0.9) and increased γ-tocopherol (8.9 mg/dl, CI95%: 1.0, 16.8).Conclusions: The restructured meat products with added walnuts supplied in this study can be considered functional foods for subjects at high risk for CVD, as their regular consumption provokes a reduction in total cholesterol of 4.5% with respect to baseline values (mixed diet) and 3% with respect to the restructured meat without walnuts.

Utilization of Transglutaminase for the Development of Low-fat, Low-salt Sausages and Restructured Meat Products Manufactured with Pork Hams and Loins

This study was performed to determine whether transglutaminase (Aciva-TG, TGase) can be used to reduce the salt level in low-fat sausages and to replace emulsified meats (10%) for the manufacture of restructured meat products (RMP). Pork hams and loins were collected from a local retail market in Gwangju, Korea and used for the manufacture of sausages and RMPs, respectively. TGase at the level of 0.1% can permit the reduction of the salt level from 1.5% to 1.0% in low-fat comminuted sausages without any quality defects, however a crumbly texture was found if the salt level was reduced below 1.0% even though it combined with certain amounts of TGase. No differences in chemical composition and physical properties were observed (p>0.05) among treatments. Approximately 0.3% of TGase can replace 10% emulsified meats, which are normally used for improvement of binding capacity to manufacture RMPs, without quality defects. This study suggests that TGase could be used for the manufacture of low-fat, low-salt functional meat products for the improvement of textural characteristics and binding capacity without adverse effects. (Asian-Aust. J. Anim. Sci. 2003. Vol 16, No. 2 : 261-265)

Incorporation of nisin into a meat binding system to inhibit bacteria on beef surfaces.

In two separate experiments, the bacteriocin, nisin, was incorporated into a commercially available meat binding system (Fibrimex) and applied to meat surfaces as a way of inhibiting the meat spoilage organism, Brochothrix thermosphacta during extended refrigerated storage. In experiment 1, pre-rigor lean beef carcass tissue (BCT) was inoculated with B. thermosphacta, left untreated (U), treated with 10 micrograms ml-1 nisin (N), Fibrimex (F) or Fibrimex containing 10 micrograms ml-1 nisin (FN), held aerobically at 4 degrees C for up to 7 d, and populations of B. thermosphacta and nisin activity determined. Experiment 2 determined the effects of the same treatments but on post-rigor, frozen and thawed lean BCT that was inoculated, vacuum-packaged, and stored at 4 degrees C for up to 14 d. In both experiments, N- and FN-treated tissues exhibited significantly lower populations of B. thermosphacta compared to U- and F-treated tissues, for the duration of refrigerated storage. Nisin activity was detected up to 7 d in N- and FN-treated samples from experiment 1. However, activity was detected only to days 0 and 2 in FN- and N-treated samples, respectively, from experiment 2. These studies indicate that the addition of a bacteriocin to a meat binding system and application to meat surfaces may be useful in reducing undesirable bacteria in restructured meat products.

Water and Absorptive Properties of Restructured Beef Products with Five Binders at Four Isothermal Temperatures

Water and absorptive properties of five restructured meat products with binders were determined at 35, 45, 55 and 65 °C. Binders were: isolated soy protein, sodium caseinate, waxy modified corn starch, carrageenan, and hydrolysed oat flour. Forty gram meat samples were heated (25–30 min) in a water-bath set at the desired internal temperature. Properties were measured with standard techniques: drip loss after freezing and before heating, cooking losses, pH,aw, water-holding capacity and water-absorption capacity. Randomized complete block designs were used. Water absorptive properties were highly affected by binders, heating temperatures and their interactions. The influence of the binders on the quality of restructured beef products during heat processing was temperature-dependent.