Binding agents for low-salt, low-fat, restructured beef roasts: fish surimi and beef heart or skeletal muscle

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dc.contributor.author Kenney, P.B.
dc.contributor.author Kropf, Donald H.
dc.contributor.author Kastner, Curtis L.
dc.date.accessioned 2010-10-15T16:51:07Z
dc.date.available 2010-10-15T16:51:07Z
dc.date.issued 2010-10-15T16:51:07Z
dc.identifier.uri http://hdl.handle.net/2097/6375
dc.description.abstract 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 low-salt (0.2% NaCl) product. An industry-like product with 1.0% NaCl and 5% unwashed ground beef was prepared, as well as a product with 0.2% NaCl and no binder. Roasts without binder were comparable in texture and integrity to those prepared with binding agents. Washing ground heart improved the sensory traits, texture measured instrumentally, and oxidative stability of the resulting products. Color was more stable for roasts containing ground heart. Roasts with 1.0% NaCl were firmer (P<.05) and had greater tensile strength (P<.05) than all other treatments. Adding salt increased binding more than adding binders, even though acceptable products could be made with minimal salt. Using binders with or without washing is not recommended, unless processors want to expand use of beef hearts. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen’s Day, 1991 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 91-355-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 623 en_US
dc.subject Beef en_US
dc.subject Restructured en_US
dc.subject Low-salt en_US
dc.subject Bind en_US
dc.subject Muscle washing en_US
dc.title Binding agents for low-salt, low-fat, restructured beef roasts: fish surimi and beef heart or skeletal muscle en_US
dc.type Conference paper en_US
dc.date.published 1991 en_US
dc.citation.epage 10 en_US
dc.citation.spage 7 en_US
dc.description.conference Cattlemen's Day, 1991, Kansas State University, Manhattan, KS, March 1, 1991 en_US
dc.contributor.authoreid ckastner en_US


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