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

dc.contributor.author	Goll, S.J.
dc.contributor.author	Kastner, Curtis L.
dc.date.accessioned	2010-12-01T22:20:05Z
dc.date.available	2010-12-01T22:20:05Z
dc.date.issued	2010-12-01
dc.identifier.uri	http://hdl.handle.net/2097/6726
dc.description.abstract	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.	en_US
dc.publisher	Kansas State University. Agricultural Experiment Station and Cooperative Extension Service	en_US
dc.relation.isPartOf	Cattlemen’s Day, 1987	en_US
dc.relation.isPartOf	Kansas Agricultural Experiment Station contribution; no. 87-309-S	en_US
dc.relation.isPartOf	Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 514	en_US
dc.subject	Beef	en_US
dc.subject	Meat binding	en_US
dc.subject	Restructured beef products	en_US
dc.title	Measurement of the binding properties of meat used in restructured beef products	en_US
dc.type	Conference paper	en_US
dc.date.published	1987	en_US
dc.citation.epage	49	en_US
dc.citation.spage	47	en_US
dc.description.conference	Cattlemen's Day, 1987, Kansas State University, Manhattan, KS, March, 1987	en_US
dc.contributor.authoreid	ckastner	en_US