Browsing Cattlemen's Day, 1991 by Author "Kropf, D.H."

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Binding agents for low-salt, low-fat, restructured beef roasts: connective tissue or gelatin

Kenney, P.B.; Kastner, C.L.; Kropf, D.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1991)

Connective tissue, from the outside of three major chuck muscles, was evaluated for binding properties when incorporated either raw or following preheating into precooked, restructured beef. Food-grade gelatin was ...
Binding agents for low-salt, low-fat, restructured beef roasts: fish surimi and beef heart or skeletal muscle

Kenney, P.B.; Kastner, C.L.; Kropf, D.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1991)

Five percent fish surimi, unwashed or washed ground beef, and washed or unwashed beef hearts were evaluated in precooked, chunked and formed, restructured beef roasts to determine if they would increase bind in ...

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