Binding agents for low-salt, low-fat, restructured beef roasts: connective tissue or gelatin
dc.citation.epage | 13 | en_US |
dc.citation.spage | 11 | en_US |
dc.contributor.author | Kenney, P.B. | |
dc.contributor.author | Kropf, Donald H. | |
dc.contributor.author | Kastner, Curtis L. | |
dc.contributor.authoreid | ckastner | en_US |
dc.date.accessioned | 2010-10-15T16:46:19Z | |
dc.date.available | 2010-10-15T16:46:19Z | |
dc.date.issued | 2010-10-15T16:46:19Z | |
dc.date.published | 1991 | en_US |
dc.description.abstract | Connective tissue, from the outside of three major chuck muscles, was evaluated for binding properties when incorporated either raw or following preheating into precooked, restructured beef. Food-grade gelatin was also evaluated as a binding agent. Adding 10% raw or preheated connective tissue increased (P<.05) instrumentally measured tensile strength and reduced (P<.05) juiciness perception. One percent gelatin reduced (P<.05) cook yields and increased (P<.05) tensile strength but not to the degree of 10% raw or preheated connective tissue. Preheating had minimal effects on improving connective tissue utility. Based on the improvement in bind and cook yields, use of connective tissue as a binder is feasible in manufacturing low-salt, precooked, restructured beef. | en_US |
dc.description.conference | Cattlemen's Day, 1991, Kansas State University, Manhattan, KS, March 1, 1991 | en_US |
dc.identifier.uri | http://hdl.handle.net/2097/6355 | |
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 beef | en_US |
dc.subject | Connective tissue | en_US |
dc.subject | Gelatin | en_US |
dc.subject | Tensile strength | en_US |
dc.title | Binding agents for low-salt, low-fat, restructured beef roasts: connective tissue or gelatin | en_US |
dc.type | Conference paper | en_US |