Measurement of the binding properties of meat used in restructured beef products
Date
2010-12-01
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Kansas State University. Agricultural Experiment Station and Cooperative Extension Service
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.
Description
Keywords
Beef, Meat binding, Restructured beef products