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.
