Measurement of the binding properties of meat used in restructured beef products

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Measurement of the binding properties of meat used in restructured beef products

Goll, S.J.; Kastner, Curtis L.
The dried weight of the material washed from meat surfaces by distilled

water closely paralleled the binding strength between meat particles as measured

by tensile strength testing. Sponges added to meat pieces during mixing were a

poor estimation of protein extraction and binding strength.

Keywords: Beef; Meat binding; Restructured beef products
Conference: Cattlemen's Day, 1987, Kansas State University, Manhattan, KS, March, 1987
Starting Page: 47, Ending Page: 49
Publisher: Kansas State University. Agricultural Experiment Station and Cooperative Extension Service
Date: 1987
Conference paper
Record URL: http://hdl.handle.net/2097/6726
 

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